BVDP0221 continuous practical training in dietetics I
Faculty of Medicinespring 2024
- Extent and Intensity
- 0/0/0. 3 credit(s). Type of Completion: z (credit).
Taught in person. - Teacher(s)
- Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Martin Krobot (assistant)
Ing. Kateřina Novohradská (assistant)
Mgr. Kamila Stýskalíková (assistant) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Kamila Stýskalíková
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BKUV011p Basics of Human Nutrition
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Course objectives
- The aim of practical training is the validation and application of theoretical knowledge and practical skills under the expert guidance dietitians in various types of catering operation in the health, social or school facilities.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 2 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety.
- Literature
- required literature
- KAPOUNOVÁ, Zlata, Anna PACKOVÁ, Jana PETROVÁ, Jana SPÁČILOVÁ, Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
- recommended literature
- GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
- not specified
- STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Note related to how often the course is taught: 2 týdny.
Information on the extent and intensity of the course: 80. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of Medicinespring 2023
- Extent and Intensity
- 0/0/0. 3 credit(s). Type of Completion: z (credit).
Taught in person. - Teacher(s)
- Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Alena Mottlová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Martin Krobot (assistant)
Ing. Kateřina Novohradská (assistant) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Kamila Stýskalíková
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BKUV011p Basics of Human Nutrition
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Course objectives
- The aim of practical training is the validation and application of theoretical knowledge and practical skills under the expert guidance dietitians in various types of catering operation in the health, social or school facilities.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 2 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety.
- Literature
- required literature
- KAPOUNOVÁ, Zlata, Anna PACKOVÁ, Jana PETROVÁ, Jana SPÁČILOVÁ, Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
- recommended literature
- GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
- not specified
- STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Note related to how often the course is taught: 2 týdny.
Information on the extent and intensity of the course: 80. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of Medicinespring 2022
- Extent and Intensity
- 0/0/0. 3 credit(s). Type of Completion: z (credit).
Taught in person. - Teacher(s)
- Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Veronika Suchodolová (seminar tutor)
Mgr. Martin Krobot (assistant)
Mgr. Monika Kunzová, Ph.D. (assistant)
MVDr. Halina Matějová (assistant) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Monika Kunzová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BKUV011p Basics of Human Nutrition
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Course objectives
- The aim of practical training is the validation and application of theoretical knowledge and practical skills under the expert guidance dietitians in various types of catering operation in the health, social or school facilities.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 2 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety.
- Literature
- required literature
- KAPOUNOVÁ, Zlata, Anna PACKOVÁ, Jana PETROVÁ, Jana SPÁČILOVÁ, Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
- recommended literature
- GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
- not specified
- STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Note related to how often the course is taught: 2 týdny.
Information on the extent and intensity of the course: 80. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of Medicinespring 2021
- Extent and Intensity
- 0/0/0. 3 credit(s). Type of Completion: z (credit).
Taught in person. - Teacher(s)
- Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Veronika Suchodolová (seminar tutor)
Mgr. Martin Krobot (assistant)
Mgr. Monika Kunzová, Ph.D. (assistant) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Monika Kunzová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Course objectives
- The aim of practical training is the validation and application of theoretical knowledge and practical skills under the expert guidance dietitians in various types of catering operation in the health, social or school facilities.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 2 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety.
- Literature
- required literature
- KAPOUNOVÁ, Zlata, Anna PACKOVÁ, Jana PETROVÁ, Jana SPÁČILOVÁ, Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
- recommended literature
- GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
- not specified
- STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Note related to how often the course is taught: 2 týdny.
Information on the extent and intensity of the course: 80. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of Medicinespring 2020
- Extent and Intensity
- 0/0/0. 3 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Martin Krobot
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Course objectives
- The aim of practical training is the validation and application of theoretical knowledge and practical skills under the expert guidance dietitians in various types of catering operation in the health, social or school facilities.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 2 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety.
- Literature
- required literature
- KAPOUNOVÁ, Zlata, Anna PACKOVÁ, Jana PETROVÁ, Jana SPÁČILOVÁ, Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
- recommended literature
- GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
- not specified
- STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Note related to how often the course is taught: 2 týdny.
Information on the extent and intensity of the course: 80. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of Medicinespring 2019
- Extent and Intensity
- 0/0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Mgr. Martin Krobot (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Martin Krobot
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Dietitian (programme LF, B-NUT)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 80. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2018
- Extent and Intensity
- 0/0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Mgr. Martin Krobot (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
MVDr. Halina Matějová (assistant) - Guaranteed by
- Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 Continuous practical training in dietetics I
Faculty of MedicineSpring 2017
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2016
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2015
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2014
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care && ZC011 Handling chemical substances
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2013
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- ( BVTP0222 techol. of meal.prep. II || BVKP0222 techol. of meal.prep. II ) && BVZO021p Basic nursing care && ZC011 Handling chemical substances
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2012
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
Mgr. Veronika Suchodolová (seminar tutor) - Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && ZC011 Handling chemical substances
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Study Materials
Information on the extent and intensity of the course: 1 týden. - Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics I
Faculty of MedicineSpring 2011
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVTP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && ZC011 Handling chemical substances
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Further comments (probably available only in Czech)
- Information on the extent and intensity of the course: 1 týden.
- Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics
Faculty of MedicineSpring 2010
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVTP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && ZC011 Handling chemical substances
- 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
- Nutritive therapist (programme LF, B-SZ) (2)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 continuous practical training in dietetics
Faculty of MedicineSpring 2009
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVZO021p Basic nursing care
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers. Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Assessment methods
- practical trainig, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2008
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Souvislá dietologická praxe
Faculty of MedicineSpring 2008
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep. - l. && BVKP011c Technology of Food Prep. - p. && BVPP011p First Aid - lecture
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of Medicineautumn 2023
The course is not taught in autumn 2023
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of Medicineautumn 2022
The course is not taught in autumn 2022
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of Medicineautumn 2021
The course is not taught in autumn 2021
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of Medicineautumn 2020
The course is not taught in autumn 2020
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of Medicineautumn 2019
The course is not taught in autumn 2019
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of Medicineautumn 2018
The course is not taught in autumn 2018
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2017
The course is not taught in Autumn 2017
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
- Learning outcomes
- Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety
- Literature
- Teaching methods
- practical training
- Assessment methods
- written evaluation of practical training, credit
- Language of instruction
- Czech
- Follow-Up Courses
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2016
The course is not taught in Autumn 2016
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2015
The course is not taught in Autumn 2015
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2014
The course is not taught in Autumn 2014
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2013
The course is not taught in Autumn 2013
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- 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
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2012
The course is not taught in Autumn 2012
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2011
The course is not taught in Autumn 2011
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2010
The course is not taught in Autumn 2010
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
BVDP0221 Continuous practice in dietology I
Faculty of MedicineAutumn 2009
The course is not taught in Autumn 2009
- Extent and Intensity
- 0/0. 1 credit(s). Type of Completion: z (credit).
- Teacher(s)
- MVDr. Halina Matějová (lecturer)
- Guaranteed by
- MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine - Prerequisites (in Czech)
- BVKP011p Technology of Food Prep.I - l. && BVKP011c Technology of Food Prep. I- p. && BVPP011p First Aid - lecture
- Course Enrolment Limitations
- The course is also offered to the students of the fields other than those the course is directly associated with.
- fields of study / plans the course is directly associated with
- Nutritive therapist (programme LF, B-SZ)
- Course objectives
- Cílem odborné praxe je ověření a uplatnění teoretických vědomostí a získání praktických dovedností pod odborným vedením nutričních terapeutů způsobilých k výkonu povolání bez odborného dohledu na Oddělení klinické nebo léčebné výživy ve zdravotnickém či lázeňském zařízení. Díky aplikaci teoretických vědomostí a dovedností dochází u studenta k prohloubení, upevnění a dalšímu rozvoji odborných znalostí a dovedností. Studenti získávají potřebný celkový přehled o provozních podmínkách jednotlivých pracovišť ve zdravotnických a lázeňských zařízeních a samozřejmě také pacientech a klientech těchto zařízení.
- Syllabus
- 1 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cookind, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation
- Language of instruction
- Czech
- Listed among pre-requisites of other courses
- Enrolment Statistics (recent)