Moment of hands-on training and reflexion, share of experiences and knowledge, as well as experiencing practices and developing strategies with the professionals for them to develop with their target groups. 

Duration of each workshop: 15 hours.

Target group: trainees involved in the training cycles and other professionals, mainly from the social and health fields, who work together with people in a situation of social deprivation.

  

THE ELDERY PERSON: NUTRITIONAL MONITORING AND CITIZENSHIP

 

 

Goals:

1. To recognize aging as a biopsychosocial  process.

2. To reflect on the elderly person as a fully-fledged citizen, namely in what regards to food access.

3. To understand the relation between food, nutrition and the aging process;

4. To explore assessment tools about the nutritional status of an elderly person;

5. To identify strategies of adaptation of the diet for an elderly person.

 

Description:

In this workshop, it will be experienced the physical, social and biological changes that occur during the aging process, promoting space for reflection about the aging person and about the relation with the community around him/her.

It will also be explored tools and methods to assess the nutritional status of the elderly person and one will reflect on strategies of communication in the relationship between the professional and the elderly and/or his family.

This workshop will contemplate the trial of adapted recipes through a cooking activity.

 

 

FAMILIES IN SOCIAL AND ECONOMICAL VULNERABILITY: NUTRITIONAL MONITORING AND CITIZENSHIP

 

Goals:

1. To explore nutritional recommendations adjusted to specific day-to-day situations faced by professionals;

2. To identify strategies and tools for economical and nutritional management to work with families in situation of social and economic vulnerability;

3. To present and discuss practical cases with work suggestions that enhance an emancipatory intervention;

4. To identify and adjust nutritional practices recurrent in families monitored by the professionals.

 

Description:

In this workshop, it is intended to deepen the knowledge of the nutritional field, starting from the identification of the specificities of the target groups of the professionals attending the workshop, and to explore recommendations adjusted and grounded from a scientific point of view.

It will also be experienced key factors for food consumption and reflected about promotion strategies for a healthy and economical diet. This reflection will be set in four specific moments: (i) planning; (ii) purchase/access to food; (iii) stowage; (iv) preparation/cooking. There will also be room for participants to share experiences.

The most regular choices of menu among the monitored families will be identified, in order to make adjustments that can be introduced in recipes to make them more nutritionally balanced.