Food as Medicine: Food and Inflammation - PDM1110

Learn how to answer questions related to inflammation and disease, and food

On this course, designed specially for healthcare professionals, get an introduction to current evidence surrounding the impact of nutrition and foods on development and treatment of chronic low-grade inflammation, and potential subsequent disease development

Designed by experts in food, nutrition and genetics from Monash University, and featuring input from General Practitioners and nurses this course will give you up to date information on inflammation and health, and help you to help your patients incorporate foods with potential anti-inflammatory properties into their diet.

Fees

$299

Learning outcome:

  • Discuss how inflammation is involved in disease development and progression.
  • Describe the role of nutrition for optimising management of low-grade chronic inflammation.
  • Engage effectively with patients and respond to common nutrition and inflammation related questions.
  • Evaluate the complexity and variability of inflammatory responses in non-communicable diseases.
  • Discuss the complex interplay between nutrition, immune function and inflammation, and how this translates to using a whole-diet approach when providing dietary recommendations.
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Food as Medicine - Food and Inflammation

Places in this course are limited to 100, so please register early to avoid disappointment.

This course has been designed for healthcare professionals, specifically medical specialists, general practitioners and nurses.

However, the course may be of benefit to healthcare professionals such as dietitians and nutritionists with a background in nutrition, who may like a ‘refresher’ in this area of study.

You should have a good knowledge of science, medicine and healthcare practice.

This course is recognised by:

  • Royal Australian College of General Practitioners (RACGP): this activity has been approved/allocated 40 Category 1 points by the RACGP QI&CPD Program in the 2017 – 19 triennium.

_In order to meet the RACGP QI&CPD Program requirements to receive 40 Category 1 points, RACGP members must complete all parts of this course, including the reinforcing activity, by 13th June, 2018.

  • Australian Primary Health Care Nurses Association (APNA): this activity has been endorsed by APNA according to approved quality standards criteria. Completion of this educational activity entitles eligible participants to claim 6 CPD hours.

  • British Dietetic Association (BDA): endorsement applies only to the educational content of the learning activity.

  • Association for Nutrition (AfN): endorsed for CPD. Registered Nutritionists can work with acutely-ill patients only under the close supervision of a Dietitian or other regulated health professional.

Aimee Dordevic

Dr Aimee Dordevic is a Registered Nutritionist (Australia & UK) involved in research and teaching at Monash University. She specialises in molecular nutrition in health and chronic disease.

Simone Gibson

Simone is an Advanced Accredited Practising Dietitian and Senior Lecturer at Monash University. She has a PhD in nutrition/educational research and has experience in a wide range of clinical areas.

Helen Truby

Helen is a Professor of Nutrition & Dietetics at Monash University.  Her professional background is paediatric dietetics and have research interests in clinical nutrition and metabolism.