BVPX0321 Practical training I

Faculty of Medicine
autumn 2023
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Ing. Kateřina Novohradská (assistant)
Mgr. Kamila Stýskalíková (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p Biochemistry - 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties. Organizationally and methodically, he or she manages the preparation of nutritional nutrition, including its planning, implementation and evaluation, with respect to the observance of technological procedures and hygienic principles in its preparation. It works with the healthcare information system. The subject is designed practically, it is focused on the prevention and nutrition of healthy and ill patients. Occupational practice is carried out at the workplace of health care facilities, including specialized medical institutions, school facilities, educational centers, the State Health Institute, social care facilities and catering facilities for medical, spa and social facilities. .
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • In the course of practice the student will perform the following activities. -In practice in a nutritional outpatient clinic: • listening • Take a general and nutritional history • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • educate patients under the supervision of a supervisor -in the course of practice at the department: • Separate the general and nutritional anamnesis • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • Evaluate clinical status with respect to nutritional limitations • Establish nutritional diagnoses in accordance with the nutritional care process • Designing nutritional interventions and monitoring
Literature
    recommended literature
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
    not specified
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022.

BVPX0321 Practical training I

Faculty of Medicine
autumn 2022
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Martin Krobot (seminar tutor)
Mgr. Monika Kunzová, Ph.D. (assistant)
Mgr. Kamila Stýskalíková (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
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p Biochemistry - 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties. Organizationally and methodically, he or she manages the preparation of nutritional nutrition, including its planning, implementation and evaluation, with respect to the observance of technological procedures and hygienic principles in its preparation. It works with the healthcare information system. The subject is designed practically, it is focused on the prevention and nutrition of healthy and ill patients. Occupational practice is carried out at the workplace of health care facilities, including specialized medical institutions, school facilities, educational centers, the State Health Institute, social care facilities and catering facilities for medical, spa and social facilities. .
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • In the course of practice the student will perform the following activities. -In practice in a nutritional outpatient clinic: • listening • Take a general and nutritional history • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • educate patients under the supervision of a supervisor -in the course of practice at the department: • Separate the general and nutritional anamnesis • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • Evaluate clinical status with respect to nutritional limitations • Establish nutritional diagnoses in accordance with the nutritional care process • Designing nutritional interventions and monitoring
Literature
    recommended literature
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
    not specified
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
autumn 2021
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Martin Krobot (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Ing. Veronika Išová (assistant)
Mgr. Monika Kunzová, Ph.D. (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p Biochemistry - 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties. Organizationally and methodically, he or she manages the preparation of nutritional nutrition, including its planning, implementation and evaluation, with respect to the observance of technological procedures and hygienic principles in its preparation. It works with the healthcare information system. The subject is designed practically, it is focused on the prevention and nutrition of healthy and ill patients. Occupational practice is carried out at the workplace of health care facilities, including specialized medical institutions, school facilities, educational centers, the State Health Institute, social care facilities and catering facilities for medical, spa and social facilities. .
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • In the course of practice the student will perform the following activities. -In practice in a nutritional outpatient clinic: • listening • Take a general and nutritional history • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • educate patients under the supervision of a supervisor -in the course of practice at the department: • Separate the general and nutritional anamnesis • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • Evaluate clinical status with respect to nutritional limitations • Establish nutritional diagnoses in accordance with the nutritional care process • Designing nutritional interventions and monitoring
Literature
    recommended literature
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
    not specified
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
autumn 2020
Extent and Intensity
0/3/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Martin Krobot (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Ing. Veronika Išová (assistant)
Mgr. Monika Kunzová, Ph.D. (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p Biochemistry -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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties. Organizationally and methodically, he or she manages the preparation of nutritional nutrition, including its planning, implementation and evaluation, with respect to the observance of technological procedures and hygienic principles in its preparation. It works with the healthcare information system. The subject is designed practically, it is focused on the prevention and nutrition of healthy and ill patients. Occupational practice is carried out at the workplace of health care facilities, including specialized medical institutions, school facilities, educational centers, the State Health Institute, social care facilities and catering facilities for medical, spa and social facilities. .
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • In the course of practice the student will perform the following activities. -In practice in a nutritional outpatient clinic: • listening • Take a general and nutritional history • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • educate patients under the supervision of a supervisor -in the course of practice at the department: • Separate the general and nutritional anamnesis • Perform basic anthropometric examinations using available resources • estimate / calculate the nutrient and energy needs • Evaluate clinical status with respect to nutritional limitations • Establish nutritional diagnoses in accordance with the nutritional care process • Designing nutritional interventions and monitoring
Literature
    recommended literature
  • ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. info
    not specified
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
autumn 2019
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Martin Krobot (seminar tutor)
Mgr. Michaela McLeod (seminar tutor)
Mgr. Alena Mottlová, Ph.D. (seminar tutor)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Martin Krobot
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
autumn 2018
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Martin Krobot (seminar tutor)
Mgr. Alena Mottlová, Ph.D. (seminar tutor), Mgr. Martin Krobot (deputy)
Mgr. Nikola Prokešová (seminar tutor), Mgr. Martin Krobot (deputy)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Martin Krobot
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2017
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Martin Krobot (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Learning outcomes
Student will be able: - to prepare educational material for patients and their families - to educate patients or other people about special dietary practices - to assess the quality of care provided and develop standards - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups - to recommend supplementary forms of nutrition according to the patient's individual condition and illness
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2016
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
Mgr. Veronika Suchodolová
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
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2015
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
Mgr. Veronika Suchodolová
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
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2014
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
Mgr. Veronika Suchodolová
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
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2013
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
Mgr. Veronika Suchodolová
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
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II - lecture && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2012
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
MVDr. Halina Matějová
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
Prerequisites (in Czech)
BVKP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II-lec. && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2011
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BVTP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II-lec. && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2010
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BVTP0222 techol. of meal.prep. II && BVZO021p Basic nursing care && BKFY0222p Physiology II-lec. && BVBC0221p 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
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2009
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Prerequisites (in Czech)
BVZO021p Basic nursing care && VSBC0221p Biochemistry I -lect. && BVTP0222 techol. of meal.prep. II && BKFY0222p Physiology II-lec.
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVPX0321 Practical training I

Faculty of Medicine
Autumn 2008
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Guaranteed by
MVDr. Halina Matějová
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: Zdeňka Jochová
Prerequisites (in Czech)
BVZO021p Basic Nursing skills
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Aim of the practical training is to get familiar with the activities in nutritional care of the patient. Necessary premision are theoretical knowledge and practical skills about the run of catering establishment within the process of preparation of the therapeutical nutrition. Training is supervised by experienced dietitians, in accordance with their description of working duties.
Syllabus
  • Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of nursing team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Assessment methods
practical training, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
The course is taught annually.
The course is taught: every week.
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.
  • Enrolment Statistics (recent)