BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2024
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Jana Šalková Kráľová (lecturer)
Mgr. Veronika Zelenková (lecturer)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Zlata Kapounová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 22. 2. 15:30–17:10 A21/112, Thu 29. 2. 15:30–17:10 A21/112, Thu 7. 3. 15:30–17:10 A21/112, Thu 14. 3. 15:30–17:10 A21/112, Thu 21. 3. 15:30–17:10 A21/112, Thu 28. 3. 15:30–17:10 A21/112, Thu 4. 4. 15:30–17:10 A21/112, Thu 11. 4. 15:30–17:10 A21/112, Thu 18. 4. 15:30–17:10 A21/112, Thu 25. 4. 15:30–17:10 A21/112, Thu 2. 5. 15:30–17:10 A21/112, Thu 9. 5. 15:30–17:10 A21/112, Thu 23. 5. 15:30–17:10 A21/112, Thu 30. 5. 15:30–17:10 A21/112
Prerequisites (in Czech)
BVLV0321c Nutrition therapy I - exercises
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Learning outcomes of the course unit is to provide students with a comprehensive set of knowledge and skills from the field of practical application of theoretical knowledge of clinical nutrition. Acquisition of the knowledge of the subject of curative nutrition is a prerequisite for pursuing the profession of dietitian. The content of the subject follows the knowledge gained in vocational subjects. Theoretical instruction is focused on the knowledge of principles of nutritional therapy in individual system diseases, the ability to apply the acquired knowledge in the provision of nutrition therapy of individual patients, the principles of modern procedures for preparing menus, principles of modern technologies of preparation of basic and special types of dietetic practice using the principles of healthy nutrition, nutritional anamnesis and establishing a therapeutic plan for eating individual clients, principles of proper dining culture, hygienic and safety provision of food preparation and expedition, storage. Practical training is aimed at applying the latest knowledge in the field of dietetics in the preparation of framework and individual menus, evaluating the nutritional nutrition from the point of view of nutritional requirements, maintaining the energy needs and preserving the biological value of the diet, mastering the computer technology - text editors, file books, databases, health education programs for patients, family members and healthcare workers and catering staff, educational activities and work in professional counseling, preparation of promotional materials, publishing activities and active activities in the nutrition team. The student will focus on the basics of the nutritional care process (nutritional diagnosis, intervention and monitoring).
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    required literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
    recommended literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, 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: 30.
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 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2025
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Pavlína Pařízková (lecturer)
Mgr. Veronika Zelenková (lecturer)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Zlata Kapounová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVLV0321c Nutrition therapy I - exercises
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Learning outcomes of the course unit is to provide students with a comprehensive set of knowledge and skills from the field of practical application of theoretical knowledge of clinical nutrition. Acquisition of the knowledge of the subject of curative nutrition is a prerequisite for pursuing the profession of dietitian. The content of the subject follows the knowledge gained in vocational subjects. Theoretical instruction is focused on the knowledge of principles of nutritional therapy in individual system diseases, the ability to apply the acquired knowledge in the provision of nutrition therapy of individual patients, the principles of modern procedures for preparing menus, principles of modern technologies of preparation of basic and special types of dietetic practice using the principles of healthy nutrition, nutritional anamnesis and establishing a therapeutic plan for eating individual clients, principles of proper dining culture, hygienic and safety provision of food preparation and expedition, storage. Practical training is aimed at applying the latest knowledge in the field of dietetics in the preparation of framework and individual menus, evaluating the nutritional nutrition from the point of view of nutritional requirements, maintaining the energy needs and preserving the biological value of the diet, mastering the computer technology - text editors, file books, databases, health education programs for patients, family members and healthcare workers and catering staff, educational activities and work in professional counseling, preparation of promotional materials, publishing activities and active activities in the nutrition team. The student will focus on the basics of the nutritional care process (nutritional diagnosis, intervention and monitoring).
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    required literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
    recommended literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Information on the extent and intensity of the course: 30.
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.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2023
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Jana Šalková Kráľová (lecturer)
Mgr. Veronika Volavá (lecturer)
Mgr. Veronika Zelenková (lecturer)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Zlata Kapounová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 16. 2. 16:00–17:40 A21/108, Thu 23. 2. 16:00–17:40 A21/108, Thu 2. 3. 16:00–17:40 A21/108, Thu 9. 3. 16:00–17:40 A21/108, Thu 16. 3. 16:00–17:40 A21/108, Thu 23. 3. 16:00–17:40 A21/108, Thu 30. 3. 16:00–17:40 A21/108, Thu 6. 4. 16:00–17:40 A21/108, Thu 13. 4. 16:00–17:40 A21/108, Thu 20. 4. 16:00–17:40 A21/108, Thu 27. 4. 16:00–17:40 A21/108, Thu 4. 5. 16:00–17:40 A21/108, Thu 18. 5. 16:00–17:40 A21/108, Thu 25. 5. 16:00–17:40 A21/108
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
Learning outcomes of the course unit is to provide students with a comprehensive set of knowledge and skills from the field of practical application of theoretical knowledge of clinical nutrition. Acquisition of the knowledge of the subject of curative nutrition is a prerequisite for pursuing the profession of dietitian. The content of the subject follows the knowledge gained in vocational subjects. Theoretical instruction is focused on the knowledge of principles of nutritional therapy in individual system diseases, the ability to apply the acquired knowledge in the provision of nutrition therapy of individual patients, the principles of modern procedures for preparing menus, principles of modern technologies of preparation of basic and special types of dietetic practice using the principles of healthy nutrition, nutritional anamnesis and establishing a therapeutic plan for eating individual clients, principles of proper dining culture, hygienic and safety provision of food preparation and expedition, storage. Practical training is aimed at applying the latest knowledge in the field of dietetics in the preparation of framework and individual menus, evaluating the nutritional nutrition from the point of view of nutritional requirements, maintaining the energy needs and preserving the biological value of the diet, mastering the computer technology - text editors, file books, databases, health education programs for patients, family members and healthcare workers and catering staff, educational activities and work in professional counseling, preparation of promotional materials, publishing activities and active activities in the nutrition team. The student will focus on the basics of the nutritional care process (nutritional diagnosis, intervention and monitoring).
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    required literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
    recommended literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, 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: 30.
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 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2022
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Jana Šalková Kráľová (lecturer)
Mgr. Veronika Zelenková (lecturer)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Zlata Kapounová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 17. 2. 16:00–17:40 A21/108, Thu 24. 2. 16:00–17:40 A21/108, Thu 3. 3. 16:00–17:40 A21/108, Thu 10. 3. 16:00–17:40 A21/108, Thu 17. 3. 16:00–17:40 A21/108, Thu 24. 3. 16:00–17:40 A21/108, Thu 31. 3. 16:00–17:40 A21/108, Thu 7. 4. 16:00–17:40 A21/108, Thu 14. 4. 16:00–17:40 A21/108, Thu 21. 4. 16:00–17:40 A21/108, Thu 28. 4. 16:00–17:40 A21/108, Thu 5. 5. 16:00–17:40 A21/108, Thu 12. 5. 16:00–17:40 A21/108, Thu 19. 5. 16:00–17:40 A21/108, Thu 26. 5. 16:00–17:40 A21/108
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
Learning outcomes of the course unit is to provide students with a comprehensive set of knowledge and skills from the field of practical application of theoretical knowledge of clinical nutrition. Acquisition of the knowledge of the subject of curative nutrition is a prerequisite for pursuing the profession of dietitian. The content of the subject follows the knowledge gained in vocational subjects. Theoretical instruction is focused on the knowledge of principles of nutritional therapy in individual system diseases, the ability to apply the acquired knowledge in the provision of nutrition therapy of individual patients, the principles of modern procedures for preparing menus, principles of modern technologies of preparation of basic and special types of dietetic practice using the principles of healthy nutrition, nutritional anamnesis and establishing a therapeutic plan for eating individual clients, principles of proper dining culture, hygienic and safety provision of food preparation and expedition, storage. Practical training is aimed at applying the latest knowledge in the field of dietetics in the preparation of framework and individual menus, evaluating the nutritional nutrition from the point of view of nutritional requirements, maintaining the energy needs and preserving the biological value of the diet, mastering the computer technology - text editors, file books, databases, health education programs for patients, family members and healthcare workers and catering staff, educational activities and work in professional counseling, preparation of promotional materials, publishing activities and active activities in the nutrition team. The student will focus on the basics of the nutritional care process (nutritional diagnosis, intervention and monitoring).
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    required literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
    recommended literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, 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: 30.
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 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2021
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Taught online.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Pavlína Kosečková, Ph.D. (lecturer)
Mgr. Jana Šalková Kráľová (lecturer)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Zlata Kapounová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 4. 3. 16:00–17:40 A21/108, Thu 11. 3. 16:00–17:40 A21/108, Thu 18. 3. 16:00–17:40 A21/108, Thu 25. 3. 16:00–17:40 A21/108, Thu 1. 4. 16:00–17:40 A21/108, Thu 8. 4. 16:00–17:40 A21/108, Thu 15. 4. 16:00–17:40 A21/108, Thu 22. 4. 16:00–17:40 A21/108, Thu 29. 4. 16:00–17:40 A21/108, Thu 6. 5. 16:00–17:40 A21/108, Thu 13. 5. 16:00–17:40 A21/108, Thu 20. 5. 16:00–17:40 A21/108, Thu 27. 5. 16:00–17:40 A21/108, Thu 3. 6. 16:00–17:40 A21/108, Thu 10. 6. 16:00–17:40 A21/108
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
Learning outcomes of the course unit is to provide students with a comprehensive set of knowledge and skills from the field of practical application of theoretical knowledge of clinical nutrition. Acquisition of the knowledge of the subject of curative nutrition is a prerequisite for pursuing the profession of dietitian. The content of the subject follows the knowledge gained in vocational subjects. Theoretical instruction is focused on the knowledge of principles of nutritional therapy in individual system diseases, the ability to apply the acquired knowledge in the provision of nutrition therapy of individual patients, the principles of modern procedures for preparing menus, principles of modern technologies of preparation of basic and special types of dietetic practice using the principles of healthy nutrition, nutritional anamnesis and establishing a therapeutic plan for eating individual clients, principles of proper dining culture, hygienic and safety provision of food preparation and expedition, storage. Practical training is aimed at applying the latest knowledge in the field of dietetics in the preparation of framework and individual menus, evaluating the nutritional nutrition from the point of view of nutritional requirements, maintaining the energy needs and preserving the biological value of the diet, mastering the computer technology - text editors, file books, databases, health education programs for patients, family members and healthcare workers and catering staff, educational activities and work in professional counseling, preparation of promotional materials, publishing activities and active activities in the nutrition team. The student will focus on the basics of the nutritional care process (nutritional diagnosis, intervention and monitoring).
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    required literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
    recommended literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, 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: 30.
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 2022, spring 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2020
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Jana Spáčilová (lecturer)
Mgr. Martin Krobot (assistant)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 16:00–17:40 A21/107
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
    not specified
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014, xiv, 998. ISBN 9780470656228. info
  • International dietetics and nutrition terminology (IDNT) reference manual : standardized language for the nutrition care process. 4th ed. Chicago: Academy of Nutrition and Dietetics, 2013, iv, 427. ISBN 9780880914673. info
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • Oxford handbook of nutrition and dietetics. Edited by Joan Gandy - Angela Madden - Michelle Holdsworth. Oxford: Oxford University Press, 2006, xxxix, 730. ISBN 0198567251. URL info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, 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: 30.
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 2021, spring 2022, spring 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2019
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Jana Spáčilová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 16:00–17:40 A21/107
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
    not specified
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014, xiv, 998. ISBN 9780470656228. info
  • International dietetics and nutrition terminology (IDNT) reference manual : standardized language for the nutrition care process. 4th ed. Chicago: Academy of Nutrition and Dietetics, 2013, iv, 427. ISBN 9780880914673. info
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • Oxford handbook of nutrition and dietetics. Edited by Joan Gandy - Angela Madden - Michelle Holdsworth. Oxford: Oxford University Press, 2006, xxxix, 730. ISBN 0198567251. URL info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, 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: 30.
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 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2018
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Jana Spáčilová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 15:30–17:10 A21/108
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
    not specified
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
  • 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
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014, xiv, 998. ISBN 9780470656228. info
  • International dietetics and nutrition terminology (IDNT) reference manual : standardized language for the nutrition care process. 4th ed. Chicago: Academy of Nutrition and Dietetics, 2013, iv, 427. ISBN 9780880914673. info
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • Oxford handbook of nutrition and dietetics. Edited by Joan Gandy - Angela Madden - Michelle Holdsworth. Oxford: Oxford University Press, 2006, xxxix, 730. ISBN 0198567251. URL info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
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 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2017
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Kateřina Ondrušová (lecturer)
Mgr. Jana Spáčilová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 15:30–17:10 A21/108
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
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 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2016
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Kateřina Ondrušová (lecturer)
Mgr. Jana Spáčilová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 15:30–17:10 A21/108
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    required literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
    recommended literature
  • ZLATOHLÁVEK, Lukáš. Klinická dietologie a výživa. 1. vydání. Praha: Current Media, 2016, 422 stran. ISBN 9788088129035. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
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 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2015
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Kateřina Ondrušová (lecturer)
Mgr. Jana Spáčilová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 15:30–19:00 A21/111
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • NAHIKIAN-NELMS, Marcia and Sara Long ROTH. Medical nutrition therapy : a case study approach. 2nd ed. Belmont: Thomson-Wadsworth, 2004, xiii, 482. ISBN 0534527094. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2014
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Jana Spáčilová (lecturer)
Mgr. Kateřina Ondrušová (lecturer), Mgr. Jana Spáčilová (deputy)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Thu 15:20–19:50 A21/112
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • NAHIKIAN-NELMS, Marcia and Sara Long ROTH. Medical nutrition therapy : a case study approach. 2nd ed. Belmont: Thomson-Wadsworth, 2004, xiii, 482. ISBN 0534527094. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2013
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
PaedDr. Věra Bulková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 9:40–13:10 A21/112
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
The subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • NAHIKIAN-NELMS, Marcia and Sara Long ROTH. Medical nutrition therapy : a case study approach. 2nd ed. Belmont: Thomson-Wadsworth, 2004, xiii, 482. ISBN 0534527094. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
tests, credit
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2012
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
PaedDr. Věra Bulková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 9:40–13:10 A21/112
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
The subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • NAHIKIAN-NELMS, Marcia and Sara Long ROTH. Medical nutrition therapy : a case study approach. 2nd ed. Belmont: Thomson-Wadsworth, 2004, xiii, 482. ISBN 0534527094. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
tests, credit
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2011
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
PaedDr. Věra Bulková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Wed 9:30–13:00 A21/112
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
The subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • Referenční hodnoty pro příjem živin. V ČR 1. vyd. Praha: Společnost pro výživu, 2011, 192 s. ISBN 9788025469873. info
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • NAHIKIAN-NELMS, Marcia and Sara Long ROTH. Medical nutrition therapy : a case study approach. 2nd ed. Belmont: Thomson-Wadsworth, 2004, xiii, 482. ISBN 0534527094. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
tests, credit
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2010
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
PaedDr. Věra Bulková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Wed 9:30–13:00 N02113a
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
The subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • NAHIKIAN-NELMS, Marcia and Sara Long ROTH. Medical nutrition therapy : a case study approach. 2nd ed. Belmont: Thomson-Wadsworth, 2004, xiii, 482. ISBN 0534527094. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
tests, credit
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
Spring 2009
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
PaedDr. Věra Bulková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Wed 9:30–13:00 N02124
Prerequisites (in Czech)
BVLV0321p Nutrition therapy I - lecture && BVLV0321c Nutrition therapy I - exercises
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
The subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Assessment methods
lecture, tests, credit
Language of instruction
Czech
Follow-Up Courses
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2008
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKFY0222p Physiology II-lec. && VSBC0221p Biochemistry I -lect.
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
The course is also listed under the following terms 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2024

The course is not taught in autumn 2024

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2023

The course is not taught in autumn 2023

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2022

The course is not taught in autumn 2022

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2021

The course is not taught in autumn 2021

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2020

The course is not taught in autumn 2020

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2019

The course is not taught in autumn 2019

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
autumn 2018

The course is not taught in autumn 2018

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2017

The course is not taught in Autumn 2017

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
Learning outcomes
The graduate is able to provide individualized nutritional care to patients with specific nutritional needs. as part of this process, the student can process a nutritional history, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
    not specified
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up 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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2016

The course is not taught in Autumn 2016

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2015

The course is not taught in Autumn 2015

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2014

The course is not taught in Autumn 2014

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I - lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2013

The course is not taught in Autumn 2013

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II - lecture && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2012

The course is not taught in Autumn 2012

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Supplier department: Faculty of Medicine
Prerequisites (in Czech)
BKFY0222p Physiology II-lec. && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2011

The course is not taught in Autumn 2011

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKFY0222p Physiology II-lec. && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2010

The course is not taught in Autumn 2010

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Broulíková (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Sylva Šmídová, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKFY0222p Physiology II-lec. && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.

BVLV0422p Nutrition therapy II - lecture

Faculty of Medicine
Autumn 2009

The course is not taught in Autumn 2009

Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BKFY0222p Physiology II-lec. && VSBC0221p Biochemistry I -lect.
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
Language of instruction
Czech
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, spring 2025.
  • Enrolment Statistics (recent)