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, autumn 2024.
  • Enrolment Statistics (Autumn 2017, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2017/BVPX0321