BVIS021p Institutional diets

Faculty of Medicine
spring 2027
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
Mgr. Martin Krobot, Ph.D. (lecturer)
Guaranteed by
Mgr. Martin Krobot, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Martin Krobot, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVTP011c Technology of Food Prep. - pr. && BVTP011p Technology of Food Prep. - l.
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
Abstract
The aim of the course is to familiarize students with the operation of food service facilities as one of the key domains of work in dietetics. In addition to clarifying fundamental concepts in the field of dietetics, students will learn about the historical development of the dietary system, the classification of diets, and will acquire the knowledge and skills necessary for working in the food service department of a healthcare facility.
Learning outcomes

After completing the course, students will be able to:

  • characterize the fundamental principles of the dietary system according to both the Ministry of Health Guideline and the system by Doberský
  • describe technological procedures used for individual diets, including foods that are not suitable for each diet
  • modify a recipe so that it is appropriate for various diets
  • plan a menu for a healthcare facility, taking into account the composition of patients and their dietary restrictions
Key topics
  • history of the dietary system – the Doberský dietary system, its updates, and the Guideline for the Provision of Meals and Nutritional Care
  • most commonly used diets in hospital food service operations – suitable and unsuitable foods, technological procedures, and practical applications
  • texture and consistency modification of foods and meals
  • basic principles of school catering
  • basic principles of catering in social care services
Study resources and literature
    required literature
  • TĚŠÍNSKÝ, Pavel; František NOVÁK; Ivana PRAŽANOVÁ; Lucie RŮŽIČKOVÁ; Martina KARBANOVÁ; Martin KROBOT and Peter SZITÁNYI. Metodické doporučení pro zajištění stravy a nutriční péče (Guidelines for hospital nutrition and nutrition care). 2020. Věstník MZ ČR č. 10/2020 info
  • THIBAULT, Ronan; Osman ABBASOGLU; Elina IOANNOU; Laila MEIJA; Karen OTTENS-OUSSOREN; Claude PICHARD; Elisabet ROTHENBERG; Diana RUBIN; Ulla SILJAMAEKI-OJANSUU; Marie-France VAILLANT and Stephan C. BISCHOFF. ESPEN guideline on hospital nutrition. CLINICAL NUTRITION. EDINBURGH: CHURCHILL LIVINGSTONE, 2021, vol. 40, No 12, p. 5684-5709. ISSN 0261-5614. Available from: https://doi.org/10.1016/j.clnu.2021.09.039. info
    recommended literature
  • KAPOUNOVÁ, Zlata; Anna PACKOVÁ; Jana PETROVÁ; Jana SPÁČILOVÁ; Alena STROSSEROVÁ and Sylva ŠMÍDOVÁ. Diety ve školních jídelnách - Manuál k zavedení dietního stravování do školních jídelen. Raabe, 2017. ISBN 978-80-7496-328-5. info
Approaches, practices, and methods used in teaching
The course is structured as a series of lectures and discussions, accompanied by independent group work in which students develop a multi‑day hospital menu throughout the semester.
Method of verifying learning outcomes and course completion requirements
The colloquium is conducted within the groups formed at the beginning of the semester for the menu‑planning project. The final assessment takes the form of a defense of the created menu and a discussion focusing on the selected foods, recipes, and technological procedures.
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 spring 2026.
  • Enrolment Statistics (spring 2027, recent)
  • Permalink: https://is.muni.cz/course/med/spring2027/BVIS021p