Geriatric Nutrition Training Program for International Internship

Organizer: Prof. Jane C-J Chao (College of Nutrition)

The aim of this program is to investigate Taiwan’s geriatric nutrition and hope to learn from the overseas professors and students with different professional fields, countries and cultures.
This program provides professional knowledge of geriatric nutrition and practical studies for students by inviting the faculty members from the College of Nutrition at Taipei Medical University and sharing their research specialty, and increases their knowledge in geriatric nutrition by combining courses such as aging, nutrition, food safety, and health care. After taking the courses, students can learn cooperation, stimulate critical thinking, use of knowledge, and problem solving skills.

1. The Internship Program of Geriatric Nutrition Risk Screening and Integrate Nutrition Data System

Sub-project 1. The Internship Program of Geriatric Nutrition Risk Screening and Integrate Nutrition Data System

Sub-project Abstract

Malnutrition, including undernutrition and overnutrition.

Objective of Sub-project:

The aim of this program is to provide courses, seminar, and practical training for Taiwanese and overseas students about geriatric nutrition, and the courses are provided by professors and specialists from different fields, nation, and culture background.

Characteristics of Sub-project:

Courses about geriatric nutrition and informatics system will be provided as seminar or lecture. Additionally, interns will learn how to use geriatric nutrition risk screening tools for assessment in the elderly, design & prepare meal for elderly, and to learn how to analyze the collected database.

Lecture Planning:

Internship Titles	Internship Contents
Literature Reading and Integration	To collect and compare different Geriatric nutrition risk screening tools and questionnaires for the elderly from different countries To understand and discuss differences in health policy for the elderly or its development from different countries To investigate dietary patterns and dietary intake of the elderly Final report
Off-campus Internship	Assessment the nutritional status of the elderly in the community Day care center visits Aboriginal tribes visits for firsthand experiences
Design meals for the elderly	To learn the design and preparation of meals suitable for the elderly To design and prepare meal for elders
Database analysis	Literature review and discussion Learning web design By using nutrition database, learning how to log in, search, upload, risk warning, case follow up, health education, data sharing, customer service, function maintenance, authority maintenance and security management

2. The Internship Program for International Food Safety

Sub-project 2. The Internship Program for International Food Safety

Sub-project Abstract

This project will provide different learning aspects, including tutorial videos, internships, practices, and field trips, offered by faculty in Food Safety specialty. Students will understand the importance and the roles of food safety professionals in the whole processes of “From Farm to Table.”

Objective of Sub-project:

Safety food is of fundamental importance to human health. There have been several food safety accidents occurred in various countries, so people have paid more attentions on food that we eat and on knowledge related to food safety. Food safety is an interdisciplinary science, which integrates food science, food processing, toxicology, chemical analysis, and risk assessment etc.

This project is aimed at bringing the concept of ‘From Farm to Table’ by introducing the changes of food during processing, storage, and transportation; the importance of hygiene in personnel and food; the concept of HACCP; the effects of food analysis on quality control and risk analysis on food safety evaluation. From these learning experiences, the international students may understand and integrate the food safety knowledge, as well as realize Taiwanese dietary culture, habits, and features.

Characteristics of Sub-project:

This project integrates the resources from both the School of Food Safety and the Master Program in Food Safety at Taipei Medical University and provides comprehensive knowledge of food safety. Through this program, students will understand the related concepts and knowledge of food safety. The contents of this program include tutorial videos, laboratory handling and field trips. Students will learn the procedure of food processing, transformation of agricultural products into foods, laboratory validation for food detection, traditional food analysis, rapid detection for food additives, food adulteration detection, food hygiene, restaurant safety and sanitation, hazard analysis and critical control points (HACCP) and hazard analysis.

Lecture Planning:

Internship Titles	Internship Contents
Food Analysis	Basic laboratory techniques Instruments involved: spectrophotometer, electrophoresis, HPLC, and ELISA reader Observing animal and cell culture experiments Examples: Nitrite, catechin and flavonoid analyses in foods, oil quality assessment, in food, and nanoparticle synthesis
Food Hygiene	Internship on food hygiene at restaurants HACCP concept Education platform of food safety
Introduction to Food Testing Laboratory Accreditation	Visiting food safety research center Laboratory quality management Interpretation of food testing results
Food Rapid Screening	Introduction of food rapid screening kits Food allergen detection: the basis and immunoblotting experiments
Food Processing	Laboratory of food processing Water activity, food additives, gelatinization
Risk Analysis	Food risk assessment and management: Exposure assessment of nano-containing food additives Introduction of big data analysis in food safety

Moderator: Dr. Yue-Hwa Chen

3. The Internship Program for Geriatric Nutrition

Sub-project 3. The Internship Program for Geriatric Nutrition

Sub-project Abstract

Inviting excellent students who have potential of researching from developed and New Southbound country to College of Nutrition in Taipei Medical University. By contacting with relevant of information of geriatric medical and geriatric nutritional education, understand the importance of Taiwan education and academic research on the subject of senior society.

Objective of Sub-project:

Inviting excellent students who have potential of researching from developed and New Southbound country to College of Nutrition in Taipei Medical University. Understanding the professional geriatric nutritional education and the advantage of academic resources by internship and research. Improving willingness of international students’ study in Taiwan by promoting the communication of international academic research.

Characteristics of Sub-project:

Using geriatric nutrition as main topic, completely reveal the situation and effort has made on the geriatric nutrition in Taiwan.

Lecture Planning:

Internship Titles	Internship Contents
Introduction of Geriatric Nutrition Services Facility	Research Center of Geriatric Nutrition Department of Nutrition, Taipei Medical University Hospital TMU Taipei Cancer Center Comprehensive Weight Management Center Active Aging Center
Reference Reading and Integration	Introducing Library manuscript searching system Reading and integrating the manuscript of geriatric nutrition Oral presentation
Community Participation	Assessment of nutritional status A plan for the community participation

Moderator: Dr. Suh-Ching Yang

4. The Internship Program for Image-based Nutrition Care for Anemia

Sub-project 4. The Internship Program for Image-based Nutrition Care for Anemia

Sub-project Abstract:

This one week intensive training course combines hands-on laboratory work with lectures to gain a better insight into the current nutrition care for anemia.

Objective of Sub-project:

The course is aimed at nutrition-related students who are interested in anemia prevention and control with special focus on anemia of chronic disease (also known as anemia of inflammation).

The practical part of the course will provide laboratory sessions that will focus on

(1) the preparation of diets for anemia with special focus on the use of plant product or Chinese herbs.

(2) genes involved in anemia or anemia-related diseases.

(3) introduction and application of image-based dietary assessment.

Characteristics of Sub-project:

This course will concentrate on the application of digital technology to provide tailored nutrition care for anemia with special focus on the use of smartphone-image-based dietary assessment.

Lecture Planning:

Obesity and iron deficiency are two of the most common nutrition diseases in the world. Anemia of chronic disease (ACD) is the most common form of anemia in developed countries and is a condition that commonly associated with obesity, infection or inflammation. ACD is characterized by decreased circulating iron levels but increased iron retention in organs (e.g. liver). The underlying mechanisms of ACD are complex and multifactorial (e.g. genes, inflammation) may involve. The etiology, diagnosis and treatment of ACD differ from simple iron deficiency anemia, which is usually due to insufficient nutrient intake. This one week course will introduce the pathophysiology of ACD and incorporate the use of digital technology for personalized anemia care.

Internship Titles	Internship Contents
Lectures	Overview of anemia of chronic diseases: risk factors, diagnosis, and treatment Overview of plant-based foods and Chinese herbs for anemia care Overview of digital technology for nutrition care
Laboratory Practical Courses	Image-based dietary assessment Preparation of foods for anemia care Genes involved in anemia

Moderator: Dr. Jung-Su Chang

5. Development and Application of Endocrine-related Functional Foods

Sub-project 5. Development and Application of Endocrine-related Functional Foods

Sub-project Abstract

Through the professors and clinicians of gynecology nutrition, the students’ knowledge of gynecological nutrition and disease care will be strengthened in academic and practical aspects, also have the ability to create feasible functional foods.

Objective of Sub-project:

Most modern women have gynecological diseases, and among the many discomforts caused by menstruation, physiological pain is still the most common phenomenon in gynecological diseases. Physiological pain (dysmenorrhea) is also called menstrual pain or menstrual distress. It means that during menstruation, women will feel lower abdominal pain, and the incidence is extremely high. In addition to the use of drugs to inhibit prostaglandin production, there are many foods or Chinese herbal medicines on the market to reduce the menstrual pain such as evening primrose, magnolia, angelica, White Peony Root and adlay related products, but lack relevant scientific evidence.

The program hopes to communicate with Taiwan students and students from different professional fields, learn and discuss through special research and experience sharing.

Characteristics of Sub-project:

At present, there are few studies on gynecological diseases such as menstrual pain, uterine fibroids, endometrial cancer, endometriosis, etc. Our lab is committed to this, at the same time also cooperated with the Department of Obstetrics and Gynecology of Taipei Medical University. Our laboratory has established relevant biotechnology research platforms such as rat ovary and testis cell culture, cell and animal models of polycystic ovary symptoms, cell and animal models of uterine smooth muscle contraction, etc. Give the students a different perspective.

Professional experimental technology demonstration: the principle of uterine smooth muscle contraction test is to see if the intervention can affect the frequency and intensity of uterine contractions to see if it can improve menstrual pain. The uterine smooth muscle contraction test was created by the host of the laboratory.

Through the above demonstration teaching, the intern can fully understand the operation and principle of the technology.

Lecture Planning:

Internship Titles	Internship Contents
Introduce the Laboratory Environment and Campus Introduction	Introduce the types and applications of experimental machines
Introduction of Functional Food Development	The effect of adlay on menstrual pain
Cell Culture Related Technology Observation	Cell culture related technology
Experimental Technology Observation	Uterine smooth muscle contraction
Animal Experiment Operation Introduction	Animal experimental technical operation
Special Lecture	Correlation between gynecological disease care, intestinal bacteria and obesity, intestinal flora and colorectal cancer
Intern Seminar	Professional experience share
Cell Analysis and Experimental Techniques	Western blot analysis

Students specialize sharing:

In order to learn and communicate with each other, the students will select one or two research papers from their professional fields, and give a speech of about 15 minutes for one person, and discuss it after the speech. Develop having questions, report presentation and communication skills.

Moderator: Dr. Shih- Min Hsia

To apply, please click the button below and fill out the application form.

Fore more information, please contact teep@tmu.edu.tw

Program duration: 1 July – 31 December, 2019

Application deadline: 31 October, 2019

Subsidy and Reimbursement Information:

This program does not offer subsidy to the participants
Lunch will be provided Monday through Friday
Participant who commit to complete the entire two-month program will be eligible to an accommodation reimbursement of TWD 7,500 with a capped hotel rate of TWD 1,400/night (official receipt or invoice shall be submitted to your program by 20 July, 2019)

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