BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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.
Information on the extent and intensity of the course: 80.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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)
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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)
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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)
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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)
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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.
Information on the extent and intensity of the course: 1 týden.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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)
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Information on the extent and intensity of the course: 1 týden.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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)
Information on the extent and intensity of the course: 1 týden.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 continuous practical training in dietetics

Faculty of Medicine
Spring 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Assessment methods
practical trainig, credit
Language of instruction
Czech
Follow-Up Courses
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Souvislá dietologická praxe

Faculty of Medicine
Spring 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
Language of instruction
Czech
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • 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
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.

BVDP0221 Continuous practice in dietology I

Faculty of Medicine
Autumn 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
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
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.
  • Enrolment Statistics (recent)