The Clinical Nutrition Consultation aims at a detailed collection and assessment of the nutritional status and nutritional needs, resulting in the prescription of personalized meal plan, adapted to the most diverse clinical pathologies. This meal plan, developed based on scientific evidence, will meet your goals, preferences, health condition and habits, so that they can be achieved in a healthy and effective way.
In the Clinical Nutrition Consultation, you can count on personalized nutritional counseling based on the client’s information regarding the clinical and family history, eating habits and lifestyle. Subsequently, and anthropometric assessment is required and the meal plan is defined.

Dra. Rita Ribeiro

Degree in Human Nutrition and Food Quality (2007-2010) by the Polytechnic Institute of Santarém, Escola Superior Agrária de Santarém having completed a Master’s Degree in Food Prevention and Control Systems. She is also graduated in Nutrition Sciences by Universidade Atlântica (2013-2015) accumulating several professional backgrounds, namely Advanced Nutrition in Sports.

In her professional career she has dedicated to clinical nutrition and weight loss. Nutritional advice, food education and monitoring and preparation of meal plans.

Dra. Magda Roma

Degree in Nutrition and Food Engineering from the Instituto Superior de Ciências da Saúde Egas Moniz (2005), with a postgraduate degree in Health and Aging from the Faculty of Medicine of the University of Lisbon (2013).
Specialization in Plant-based Food from Cornell University USA (2017) and postgraduate studies in “Orthomolecular Therapy and Functional Nutrition” at CESPU (2019). Having completed, a training in “Laboratory exams” and “Functional nutrition” with Professor Gabriel de Carvalho (2020).
Extensive experience in monitoring patients in the area of ​​clinical nutrition. During her career she has dedicated herself to deepening her knowledge in the areas of oncological nutrition and vegetarianism.
Experience in the areas of Training and Research, and Food Quality Control in the food, restaurant and catering industries.
Manager and trainer of workshops, showcookings, lectures and training courses for companies focusing on vegetarian cuisine and health.
She frequently participates in congresses (in person and online), national and international, and is the author of six published books:

• A Dieta Anticancro, 2014
  Dieta M, 2015
  O Livro das Receitas Vegan, 2016
  O que Faz Bem e o que Faz Mal, 2017
  5 Mudanças – antes, durante e depois do cancro, 2019
  A dieta anticancro, revisto 2019

Areas of interest:
Oncology, Vegetarianism, Gastrointestinal, Cardiovascular, Neurological and Autoimmune Diseases, Pregnancy, Pediatrics and Antiaging.

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The Nutrition during Pregnancy approach includes the whole period around this special phase of your life, and you can start it any time you wish.
While at the pre-conception period, before getting pregnant, nutrition allows you to overcome problems associated with maternal or paternal infertility, so the chances of conceiving a baby increase.
During pregnancy, the nutritional needs of the mother are special, and all nutrients must be guaranteed for the baby’s good physical and neurological development. Nutrition also plays a key role in situations such as gestational diabetes and weight management throughout the 9 months of pregnancy, as well as preventing postpartum depression.
Throughout the postpartum period, it is already possible to initiate an optimization process of the mother’s body composition, without affecting the quality of breast milk, which is influenced by maternal nutrition. The Pregnancy Nutrition Consultation at this stage will also help you feed yourself to ensure that you provide your baby with all the nutrients needed in this new phase of life.

Dra. Magda Roma

Degree in Nutrition and Food Engineering from the Instituto Superior de Ciências da Saúde Egas Moniz (2005), with a postgraduate degree in Health and Aging from the Faculty of Medicine of the University of Lisbon (2013).
Specialization in Plant-based Food from Cornell University USA (2017) and postgraduate studies in “Orthomolecular Therapy and Functional Nutrition” at CESPU (2019). Having completed, a training in “Laboratory exams” and “Functional nutrition” with Professor Gabriel de Carvalho (2020).
Extensive experience in monitoring patients in the area of ​​clinical nutrition. During her career she has dedicated herself to deepening her knowledge in the areas of oncological nutrition and vegetarianism.
Experience in the areas of Training and Research, and Food Quality Control in the food, restaurant and catering industries.
Manager and trainer of workshops, showcookings, lectures and training courses for companies focusing on vegetarian cuisine and health.
She frequently participates in congresses (in person and online), national and international, and is the author of six published books:

• A Dieta Anticancro, 2014
  Dieta M, 2015
  O Livro das Receitas Vegan, 2016
  O que Faz Bem e o que Faz Mal, 2017
  5 Mudanças – antes, durante e depois do cancro, 2019
  A dieta anticancro, revisto 2019

Areas of interest:
Oncology, Vegetarianism, Gastrointestinal, Cardiovascular, Neurological and Autoimmune Diseases, Pregnancy, Pediatrics and Antiaging.

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It targets at food and supplementation planning, when necessary, according to the patient’s general clinical condition, taking into account the medication and the stage of the treatment in which he finds himself.
This is a holist approach to balance the patient by improving response to the clinical treatment.

Dra. Magda Roma

Degree in Nutrition and Food Engineering from the Instituto Superior de Ciências da Saúde Egas Moniz (2005), with a postgraduate degree in Health and Aging from the Faculty of Medicine of the University of Lisbon (2013).
Specialization in Plant-based Food from Cornell University USA (2017) and postgraduate studies in “Orthomolecular Therapy and Functional Nutrition” at CESPU (2019). Having completed, a training in “Laboratory exams” and “Functional nutrition” with Professor Gabriel de Carvalho (2020).
Extensive experience in monitoring patients in the area of ​​clinical nutrition. During her career she has dedicated herself to deepening her knowledge in the areas of oncological nutrition and vegetarianism.
Experience in the areas of Training and Research, and Food Quality Control in the food, restaurant and catering industries.
Manager and trainer of workshops, showcookings, lectures and training courses for companies focusing on vegetarian cuisine and health.
She frequently participates in congresses (in person and online), national and international, and is the author of six published books:

• A Dieta Anticancro, 2014
  Dieta M, 2015
  O Livro das Receitas Vegan, 2016
  O que Faz Bem e o que Faz Mal, 2017
  5 Mudanças – antes, durante e depois do cancro, 2019
  A dieta anticancro, revisto 2019

Areas of interest:
Oncology, Vegetarianism, Gastrointestinal, Cardiovascular, Neurological and Autoimmune Diseases, Pregnancy, Pediatrics and Antiaging.

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Online Nutrition consultations are conducted through a videoconference service, allowing all the benefits and confidentiality of a in person consultation. They were designed for all those who are far away: whether in different areas of Portugal, Angola or other places around the world. They last 60 minutes and the frequency of follow-up will be determined by the nutritionist, according to the needs identified and the client’s availability.

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Introducing a newborn to complementary feeding
Learn how to feed your baby with nutritionalally rich and natural foods.
Pediatric Nutrition
Know the most appropriate foods for each stage of your child’s development, so you can boost their health and development.
Invite your child to attend the Pediatric Nutrition Consultation to together learn how to eat healthy, in a fun and simple way.

Dra. Magda Roma

Degree in Nutrition and Food Engineering from the Instituto Superior de Ciências da Saúde Egas Moniz (2005), with a postgraduate degree in Health and Aging from the Faculty of Medicine of the University of Lisbon (2013).
Specialization in Plant-based Food from Cornell University USA (2017) and postgraduate studies in “Orthomolecular Therapy and Functional Nutrition” at CESPU (2019). Having completed, a training in “Laboratory exams” and “Functional nutrition” with Professor Gabriel de Carvalho (2020).
Extensive experience in monitoring patients in the area of ​​clinical nutrition. During her career she has dedicated herself to deepening her knowledge in the areas of oncological nutrition and vegetarianism.
Experience in the areas of Training and Research, and Food Quality Control in the food, restaurant and catering industries.
Manager and trainer of workshops, showcookings, lectures and training courses for companies focusing on vegetarian cuisine and health.
She frequently participates in congresses (in person and online), national and international, and is the author of six published books:

• A Dieta Anticancro, 2014
  Dieta M, 2015
  O Livro das Receitas Vegan, 2016
  O que Faz Bem e o que Faz Mal, 2017
  5 Mudanças – antes, durante e depois do cancro, 2019
  A dieta anticancro, revisto 2019

Areas of interest:
Oncology, Vegetarianism, Gastrointestinal, Cardiovascular, Neurological and Autoimmune Diseases, Pregnancy, Pediatrics and Antiaging.

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The Sports Nutrition focuses on optimizing sports performance, also focusing on improving posture.
During the consultation, the Nutritionist will adapt the client’s nutritional intervention to the physical activity required.
The purpose of this consultation is to amplify the response to training, improve performance in competition, reduce the risk of illness and injury, optimize body composition and promote the rational use of supplements.

Dr. Filipe Teixeira

Filipe Teixeira is a Nutritionist and PhD in Human Motricity – Exercise Physiology from the Faculdade de Motricidade Humana of the University of Lisbon.
He is currently a university lecturer and researcher at the Lusófona University of Humanities and Technologies.

He has several publications in renowned international scientific journals, including Clinical Nutrition (official journal of the European Society for Clinical Nutrition and Metabolism), Medicine & Science in Sports & Exercise (official journal of the ACSM) and Progress in Cardiovascular Diseases.

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