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All medical students should graduate with the knowledge required to explain how food and nutrition influence health and
disease. They should be equipped to recognize nutritional risk, deficit, and excess in their patients. New doctors should be
competent in the role of nutrition in prevention and treatment of acute and chronic diseases in order to advise patients
about lifestyle strategies for ... read moredietary change, in particular as it relates to common conditions such as malnutrition, heart
disease, diabetes, and obesity.
Compiled by; Ms Grace Phelan and Dr Bernadette Chimera-Khombe
Feed the Future Innovation Lab for Nutrition, USAID Contract No. AID-OAA-L-10-000006, managed by Tufts University's Gerald J. & Dorothy R. Friedman School of Nutrition Science and Policyread less
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