ANA SÁNCHEZ SIERRA
In mundoemociones
At Centro mundoemociones we have the advanced clinical nutrition service provided by our nutritionist Ana Maria Exposito Sierra who has extensive experience in private practice. Her specialty is clinical nutrition, child nutrition, and nutrition in women's health and hormonal pathology. In order to address her competencies, it is necessary to know what exactly clinical nutrition is.
What is clinical nutrition?
Clinical nutrition is the area that directly cares for the patient, their nutritional status, in hospitals or private offices. With the objective of prevention and also treatment of diseases. The clinical nutritionist sees individuality, studies the patient's history to promote health and a better quality of life.
The clinical nutritionist participates mainly in NUTRITIONAL EDUCATION on the treatment of eating disorders, cardiovascular diseases, dyslipidemias, cancer and in addition to participating in nutrition at all vital moments, childhood, adolescence, pregnancy, breastfeeding and older adults.
It is nutrition applied INDIVIDUALLY to the patient with the main objective of teaching how to eat and nourish oneself within the characteristics of each individual, both in health and in illness.PROFESSIONAL COMPETENCE DIETITIST-NUTRITIONIST
According to the consensus document "Profile of the competencies of the university graduate in Human Nutrition and Dietetics" of February 2003, developed by the Consensus Conference made up of representatives of the Spanish Universities, which taught the degree on that date and the defunct AEDN and whose definitions are still valid:
- At a clinical level: The clinical dietitian-nutritionist monitoring and regulating the diet of the person or group of healthy or sick people (after medical diagnosis), considering the physical-pathological needs, personal, socioeconomic, religious and cultural preferences.
- At the community or public health level: The community or public health dietitian-nutritionist intervenes in the development and implementation of nutritional policies and nutritional education, aimed at the prevention and promotion of health within the framework of the community.
- At the collective catering level: The dietician-nutritionist in collective catering intervenes in the development, management, implementation and dispensing of menus intended for communities, ensuring food variety, nutritional balance and healthiness of the food supply, as well as in the training of food service personnel.
- At the industry level: The dietitian-nutritionist in the industry participates in the development and innovation of new food products and in social marketing related to food.
- At the training level: The teaching dietitian-nutritionist acts as a trainer in public and private centers where knowledge about food, nutrition and health is taught.
- At the level of basic and applied research: The dietitian-nutritionist researcher is part of a multidisciplinary research team, where he participates in the development, implementation and dissemination of scientific studies on food, nutrition and in vitro dietetics. , in animal models and/or human beings, among the research community through scientific publications and conference communications.