List of searches for Nutitional Counseling (Nut ٤۱۹) level ۳ Dr: Seham Tharwat ۱- Role Of nutrition counseling in enhancing nutritional care. ۲- Basic characteristics of effective nutritional counseling . ۳- Challenges in nutritional counseling . Role of dietetic counselation in primary care appeared to be effective for: ٤- Improvement of diet quality. ٥- Body weight control. ٦- Glycaemic control. Role of nutrition counseling as a factor influence patients life to a great extent and at the same time is being influnceid by : ۷- Personal factors. ۸- Economic factors. ۹- Psycological factors. ۱۰- How can nutritional counseling influnced by psychological and emotional reasons. ۱۱- What is nutritional counseling ? ۱۲- Who can benefit from nutritional counseling ? ۱۳- Skills for the nutritional counseling. ۱٤- The main goals of nutrition counseling. ۱٥- Step of nutrition counseling . ۱٦- What to expect from nutrition counseling ? ۱۷- Who offers nutritional counseling and where ? ۱۸- Family nutrition counseling. ۱۹- Interviewing in nutritional counseling. ۲۰- Measuring results . ۲۱- Important actions of the interview. ۲۲- Importance of listening in nutritional counseling. ۲۳- Responding in nutritional counseling. ۲٤- Important of nutritional history and analysis in nutritional counseling. ۲٥- Teaching – Learning process being and changed behavior . ۲٦- Principles of learning in nutritional counseling.
45
Embed
Role Of nutrition counseling in enhancing nutritional care.homeecon.helwan.edu.eg/files/2020/05/1007.pdf · List of searches for Nutitional Counseling (Nut ٤۱۹) level ۳ Dr: Seham
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
List of searches for Nutitional Counseling (Nut ٤۱۹) level ۳ Dr: Seham Tharwat
۱- Role Of nutrition counseling in enhancing nutritional care. ۲- Basic characteristics of effective nutritional counseling . ۳- Challenges in nutritional counseling .
Role of dietetic counselation in primary care appeared to be effective for:
٤- Improvement of diet quality. ٥- Body weight control. ٦- Glycaemic control.
Role of nutrition counseling as a factor influence patients life to a great extent and at the same time is being influnceid by :
۷- Personal factors. ۸- Economic factors. ۹- Psycological factors. ۱۰- How can nutritional counseling influnced by psychological and
emotional reasons. ۱۱- What is nutritional counseling ? ۱۲- Who can benefit from nutritional counseling ? ۱۳- Skills for the nutritional counseling. ۱٤- The main goals of nutrition counseling. ۱٥- Step of nutrition counseling . ۱٦- What to expect from nutrition counseling ? ۱۷- Who offers nutritional counseling and where ? ۱۸- Family nutrition counseling. ۱۹- Interviewing in nutritional counseling. ۲۰- Measuring results . ۲۱- Important actions of the interview. ۲۲- Importance of listening in nutritional counseling. ۲۳- Responding in nutritional counseling. ۲٤- Important of nutritional history and analysis in nutritional counseling. ۲٥- Teaching – Learning process being and changed behavior . ۲٦- Principles of learning in nutritional counseling.
List of searches for Nutitional Counseling (Nut ٤۱۹) level ۳ Dr: Seham Tharwat
۲۷- Effective communication in the nutrition interview. ۲۸- Feed fulfillment –contact-effective participation. ۲۹- The ecology of human nutrition and malnutrion.
Role of nutrition counseling to find the solution :
۳۰- Role of nutrition counseling in facing economic environment and poverty.
Role of the healthcare worker in facing nutritional problems by nutritional counseler members. ۳۱- Family economic needs food assistance programs. ۳۲- Role of counseller in care food program. ۳۳- Role of nutrition conseller in food buying guides . ۳٤- Role of nutrition counseller in consumer cooperatives. ۳٥- A person-centered model applied to diabetes education by the
nutition counseller. ۳٦- Observation in nutrition counseling. ۳۷- Measuring results of nutrition counseling. ۳۸- What plan of nutition counseller to solve the health problem and
meeting the client’s needs?. ۳۹- Nutritional counseling goals.
Environmental issues in Hospitality:
أ.د. خالد القاضي۱. Food borne disease
۲. Blood borne disease
۳. Food safety
٤. Hazad analysis and critical points.
٥. Hospital waste management system.
FAC ۱۹
۱- Coronavirus Disease (COVID-۱۹) ۲- Hantaviruses ۳- Epidemiology of infectious disease (Hepatitis A) ٤- Malaria and Nutritional Correlation ٥- Schistosomiasis ٦- Ebola Virus Disease (EVD) ۷- Marasmus ۸- Kwashiorkor
أستاذ المقرر
إبراھیم سعید سالمأ.د/
Fundamental of production:
أ.د. خالد القاضي
1. Plant growth and development.
2. Organization of food products.
3. Portion control.
4. Product cost.
5. Food service
۱. The effect of protein supplementation on athletic activity. ۲. Designing a nutritional program for athletes. ۳. Sports drinks. ٤. Competitor’s nutritional assessment. ٥. Carbo loading for athletes
Physiology ۱st level ۱. Protein synthetic machinery ۲. Cell membrain and transportation ۳. Enzymes ٤. One of the endocrinologic diseases ٥. Digestion ٦. Carbohydrate metabolosm
Best regards,
Ahmed Esmat
Research ideas for Psychology course
-Nutrient imbalances in Eating Disorders ( Anorexia –Bulimia).
-Nutritional supplement /Treatment for preventing Anxiety Disorders.
-Nutritional supplement/Treatment for preventing Obsessive-Compulsive
Disorders.
-Mental Health and Nutritional Psychological care.
-Complex nutrition pattern in Young adult with major depression.
Best Wishes
Dr. Suzanne M.I.Arafa
۱
Course title : Drug & Nutrient Interaction
Code No. NUT ۳۱۷
-------------------------------------------------------------------------------------------- Research Topics
۱- Health benefits and possible risks of some medicinal plants.
۲- Toxicity and adverse health effects of some common herbal
medicines.
۳- Risks of concurrent use of prescription drugs with herbal medicinal
products.
٤- The growing use of herbal medicines: issues relating to effectiveness
and safety.
٥- The influence of drugs on the absorption and metabolism of food.
Good Luck Prof. Dr. Inas Zeidan
۱
Researches Basics of Economics
Prof. Gamal Attia
Dr. May Hassan
Topics International Trade and Exchange Rate ١ Inflation ٢ Unemployment ٣ Gross Domestic Product (GDP) ٤ Consumption, Saving and Investment ٥ Consumer Equilibrium ٦ Producer Equilibrium ٧
۱ -the uses of continous distributions in real life .
۲ -the uses of discrete distributions in real life.
۳-the uses of statistics in solving problems for populations.
٤-the uses of normal distribution in life.
٥-the uses of exponential distribution in applications.
5- Food Preparation for Patients with Dysfunction in Taste and Smell
6- Considerations Taken when Planning for Food Preparation
7- Food Preparation for Cancer Patients
8- Menu Planning
5 Topics for Research
Food Safety and Sanitation Course
Undergraduate Dietetics Program
Level 3
1) Food safety & sanitation practices in general and of the
cottage food.
2) Types of Food Contaminants including dangers of food borne illness.
3) Creating a hazard analysis based on HACCP principles as
food safety regulatory program. 4) International organizations governing food safety. 5) Characterization of food safety and risks including definition
of food safety and characterization of food hazards.
Level 2 prof.dr.Ahmed Ameen
Normal and modified menu planning
Milk allergy
Lactose Intolerance
celiac disease
Low protein diet
High Protein Diet
Gout
Regular Diet in hospital
Level 2 prof.dr.Ahmed Ameen
Nutrition and handicap
Autism
Down Syndrome
Muscular Dystrophy
Epilepsy or Seizure Disorder
Anti-nutrients and disability
Maternal malnutrition and disability
Communication skills
Level one
1- The Barriers of communication, and how to eliminate it.
2- Nonverbal communication.
3- How to make your meeting so efficient and successful?
4- The role of social media in implementing effectivecommunication
5- The critical success factors of implementing effectivecommunication.
6- How to improve your listing and writing skills.
7- The advantages and disadvantages of Information &Communication Technology (ICT
Marketing
Level (1,2)
1- Promotion mix strategies.
2- The types of advertisements (advantages and disadvantages).
3- Customer satisfaction.
4- The role of social media in advertisements.
5- Factors affecting consumer buying behavior.
6- The difference between consumer products and industrialproducts.
برنامج التغذیة العالجیة
Dietetics programme, level 3, Fundaments of Food Preparation and Handling,
Prof Aly R Abdel-Moemin 1- Food Preparation and Food Handling
2- Food Preparation in Hospitals
3- Cooking vs Sustainable Cooking
4- Preparation of Foods (basic information about preliminary steps of