Expertise

Tailored dietetic plans are essential for athletes who seek better sports performance. Sports Nutrition is the science which studies the effects of nutrients (carbohidrates, proteins, fats, vitamins, minerals, and water) prior, along, and after training, on body composition and health. The main goals are:

• Providing energy for training;
• Strengthening the immune system;
• Boosting muscle recovery;
• Adjusting weight and body fat percentage according to the sports mode / athlete’s position.

Currently, the number of people making dietary changes (often without expert evidence-based guidance) for aesthetic purposes has increased. Nutrition for health and wellness should focus on indentifying dietary weaknesses and nutritional deficiencies, correcting them using individual food plans, and leading to better lasting outcomes faster. The main goals are:

• Lower body fat;
• Increase muscle mass;
• Improve overall health;
• Boost daily energy and self-esteem.

Excess body fat can lead or worsen several diseases, such as obesity, type 2 diabetis, cardiovascular diseases (hypertension,  stroke, congestive heart failure and pulmonary embolism), sleep apnea, some types of cancer, liver and blood circulation problems. Clinical Nutrition is a fundamental part of the weight loss process and the treatment of obesity-related diseases. The main goals are:

• Assessing the patient’s nutritional status and investigate the presence of comorbities;
• Setting steps and goals together with the patient;
• Developing individualized nutritional strategy;
• Creating diet plans according to the patient’s food preferences and reality;
• Monitoring outcomes and making changes whenever needed.

A balanced and nutritious diet is the basis for a healthy life. Often, the day-to-day rush impairs the quality of meals, which can lead to increased consumption of  ultra-processed foods, rich in preservatives, sugar, sodium, harmful fats, and poor in essential nutrients for health. Proper food planning is fundamental for the success of any diet and indispensible in the routine of those who believe that balance and wellness begin with thw habit of eating well. The main goals are:

• Making the “task” of eating well at home easier, with practical, nutritious and tasty recipes;
• Valuing mealtime, based on mindful eating e slow food movements;
• Respecting food preferences, even when dietetic restrictions are required;
• Encouraging “real food” eating, preservatives and chemical additives free; 
• Promoting a healthy and pleasant relationship with food.

The corporate environment can contribute to poor food choices. Lack of time and work stress often lead employees to neglect meal’s nutritional quality, harming their physical and mental health, and facilitating the  onset of problems such as excess body weight and related diseases (cardiovascular diseases, type 2 diabetes, gastrointestinal disorders…). Nutritional education programs at companies and organisations have proven to be efficient resources in promoting the quality of life of their employees. The main goals are: 

• Bring evidence-based information about nutrition and food;
• Value a healthy lifestyle as the basis for a better living;
• Carry out nutritional assessment, guidance and monitoring projects;
• Encouraging body weight manegement for avoiding diseases and increasing longevity;
• Promote a more pleasant and productive work environment.