Certificate in Clinical Nutrition
9:00am to 6.00pm, December 3, 4, 5 & 6, 2016
Lecture Hall 3, Weill Cornell Medicine - Qatar


Introduction

Clinical nutrition has emerged as an important discipline in modern medicine. Healthcare professionals are increasingly using nutrition strategies to prevent disease, manage illness and promote health. Research has shown that diet and eating habits play a major role in the development of certain chronic diseases like heart disease, obesity, cancer, and diabetes. Making changes to diet can help prevent and treat these conditions.  For example, lowering certain fats and cholesterol, and adding whole grains to your diet can help prevent atherosclerosis, heart disease and stroke.  Eating fewer calories helps lose weight. Cutting down on simple sugars can help prevent diabetes, and diets high in fiber can help control diabetes.

The Certificate in Clinical Nutrition course will provide health practitioners with an understanding of how nutrition affects physiological and biochemical systems in the human body. Additionally, the course will provide relevant clinical information and skills to the participants. This is an innovative course that presents various aspects of nutrition to help practitioners manage their patients in a scientific manner. 

The total duration of the course is 50 hours. The onsite unit (32 hours) will comprise of lectures and interactive discussions by WCM-Q faculty and other international experts from the field. The self-study unit (18 hours) will be located on a cloud-based learning management system called Canvas, and will consist of modules complementary to the onsite lectures.

Target Audience

This course is intended for health professionals including doctors, nurses, pharmacists, counselors, educators, researchers, therapists, dietitians and other health professionals.

Identified Practice Gaps / Educational Needs

Nutrition has made advances but it has also generated conflicting information making nutrition practice more complex for healthcare practitioners. There is a need to provide clinical and practical information that will enhance health practitioners’ nutrition skills and separate fact from fiction.

Overall Learning Objectives

At the end of the course, participants will be able to:

  1. Discuss basic and clinically relevant topics that will enhance health practitioner’s knowledge and skills in the field of nutrition.
  2. Outline the evidence in terms of benefits, limitations and risks of commonly used nutrition and herbal supplements and other dietary approaches such as elimination diets and vegetarianism.
  3. Devise and plan healthy nutrition regimens/choices tailored to individual needs including children, pregnant and lactating women and the elderly.
  4. Demonstrate the usefulness of healthy nutrition practices in specific clinical situations and conditions.
  5. Describe the role of nutrition in the causation and management of chronic conditions such as obesity, cancer and diabetes.

Credits

To receive the credits and the course completion certificate, attendance on all four days of the course onsite unit (32 hours) and completion of the self-study unit (18 hours) are mandatory. Additionally, all participants will be required to complete an evaluation at the end of the course.

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