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Acta Portuguesa de Nutrição

versión On-line ISSN 2183-5985

Resumen

SOUSA, Ana S et al. Nutrition up 65 educational strategies: health professionals qualification course. Acta Port Nutr [online]. 2019, n.19, pp.30-34. ISSN 2183-5985.  http://dx.doi.org/10.21011/apn.2019.1906.

Introduction: Nutrition knowledge among health professionals has a major impact on older adults’ healthcare. However, there is a lack of specialized education offer in this area. Within the Nutrition UP 65 Project, a health professional’s qualification nutrition course was created and implemented from April 2015 to April 2017. We aim to describe this process here. Methodology: At Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, a course of twenty-seven hours was created by six professors. The course comprises eight hours of direct contact and nineteen hours of individual study and was accredited by the University of Porto and credited with one European Credit Transfer System (ECTS). Educational materials and presentations for each session were produced including posters and flyers. A final test was developed to evaluate attendee’s knowledge. Approximately 10% of national health units were identified, randomly selected in each country regional area (NUTS II - “Nomenclatura Comum das Unidades Territoriais para Fins Estatísticos”) and invited to participate. Results: Thirty-five course editions were carried out by twenty-three Porto University accredited instructors for 784 professionals from 241 different health units. Concerning the knowledge evaluation, a 99% approval rate was achieved and the average mark score was of 16.8 out of 20. Course satisfaction survey revealed that 45.7% of the participants classified the course as “good” and 41.1% as “very good”. Conclusions: The overall balance of this branch of the Nutrition UP 65 project is very positive. The results on health professional’s adherence demonstrate that the interest in this area of nutrition care is high and that this nutrition course is a good opportunity to expand access to specialized education. This highlights the need for further initiatives promoting educational sessions targeting nutrition topics. These course sessions must be acknowledged as a starting point to a new approach in older adult’s nutrition knowledge in Portugal.

Palabras clave : Health education; Health personnel; Health services for the elderly; Nutrition.

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