Núcleo de estudos-Online

Center for Studies in Clinical Nutrition -
NENUCLI
Núcleo de Estudos
Person in Charge:
Professor Lívia Garcia Ferreira
livia.ferreira@dca.ufla.br
Institutional Information:
nenucli.ufla@hotmail.com
www.facebook.com/nenucliufla
Background:
The Center for Studies in Clinical Nutrition (NENUCLI),
founded in 2014, is a non-profit organization linked
to the UFLA Nutrition Department which aims
to bring together professionals, students and the
community in various activities such as: courses,
symposiums, technical gatherings, lectures, debates,
field work, consultancy services, research and other
events that may contribute to enhance knowledge
in clinical nutrition and offer better quality of life to
the population. Despite its recent creation, NENUCLI
has already organized various activities, such as:
courses on carbohydrate counting and enteral and
parenteral nutrition in clinical practice, destined
for UFLA students and health professionals of the
city of Lavras; partnership with SESC, participating
in movements such as: Outubro Rosa (Lavras and
Ijaci), courses on care of older adults and health in
schools; extension project at APAE for children with
disphagya; implementation of nutritional screening at
Vaz Monteiro Hospital and weekly technical-scientific
meetings on topics related to clinical nutrition.
Overall Objectives:
To help society and the academic community improve
practical and theoretical knowledge in clinical
nutrition for health maintenance and promotion.
Areas of Expertise:
1. Dietary therapy: Use of dietary therapy for
prescription and nutritional evolution in different
clinical, nutritional, psychosocial and cultural
conditions.
2. Nutrition Throughout Life: Needs and
recommendations of nutrients and their main food
sources in each phase of life.
3. Nutritional Assessment: Knowledge and critical
coordination of direct and indirect methods to assess
the nutritional status of individuals and populations,
healthy or sick.
4. Nutritional Education: Education as an instrument
for the promotion of health and quality of life
by developing or modifying the eating habits of
individuals and/or groups.
59