BVLV0533c Nutrition therapy III - exercises

Faculty of Medicine
autumn 2022
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Spáčilová (seminar tutor)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kamila Jančeková, Ph.D. (seminar tutor)
Pavlína Pařízková (seminar tutor)
Mgr. Veronika Zelenková (seminar tutor)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 15. 9. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 22. 9. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 29. 9. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 6. 10. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 13. 10. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 20. 10. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 27. 10. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 3. 11. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 10. 11. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 24. 11. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 1. 12. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 8. 12. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 15. 12. 13:00–15:30 A21/107, 16:00–17:40 A21/108, Thu 22. 12. 13:00–15:30 A21/107, 16:00–17:40 A21/108
Prerequisites (in Czech)
BVLV0422c Nutrition therapy - class exercises
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
In this subject the student gains the following target skills: - bringing the newest knowledge from dietetics into practice through planning of the general and individual diets, - evaluating the diet therapy regarding the nutritional conditions, sticking to the energy needs and keeping the biological value of the meals, - managing the computer skills – text editors, card indexes, databases, filing, scientific programmes, - health education of the patients, family members, hospital workers and canteen workers, - educational activity and work in dietetic clinics, - preparation of promotional materials, publishing, - active participation in the nutrition team.
Learning outcomes
The graduate is able : - to provide individualized nutritional care to patients with specific nutritional needs; -as part of this process, the student can process a nutritional history; -to evaluate the nutritional status of the patient with various parameters; -correctly to indicate diets and special nutrition -to compose a nutritional plan; - to communicate with the patient; - to educate the patient; -to lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • - Technological food processing methods - Basic diets, methods for preparing chemically and mechanically sensitive food. - Gluten-free diet – preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day, possibilities for food replacing in the gluten-free diet, technological specialties of foods used in gluten-free diet. - Preparation of meals for phenylketonuriacs – preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day. - diabetic and reduction diet - preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day. - low-protein diet - preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day. - strict fat-reduction diet, fat-reduction diet, low cholesterol diet - preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day.
Literature
    recommended literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • International dietetics and nutrition terminology (IDNT) reference manual : standardized language for the nutrition care process. 4th ed. Chicago: Academy of Nutrition and Dietetics, 2013, iv, 427. ISBN 9780880914673. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
Teaching methods
class exercises, presentations
Assessment methods
the exercises are mandatory, presence is necessary to achieve credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 45.
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2023.
  • Enrolment Statistics (autumn 2022, recent)
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