BVIS021c Institutional diets

Faculty of Medicine
spring 2027
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Ján Ceperko (seminar tutor)
Mgr. Martin Krobot, Ph.D. (seminar tutor)
Mgr. Monika Kunzová, Ph.D. (seminar tutor)
Mgr. Tomáš Ulbrich, Ph.D. (seminar tutor)
Mgr. Monika Vychytilová (seminar tutor)
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 practical sessions of the course Institutional Catering complement the lectures by focusing on the practical skills required for work in food service operations. Upon completing the practical classes, students should be equipped with the fundamental knowledge and skills necessary for their subsequent pracical placement in food service facilities.
Learning outcomes

After completing the course, students will be able to:

  • perform basic calculations in nutrition software
  • accurately estimate the weights of common foods
  • create a menu for a healthcare facility, including recipe standardization and cost calculation
  • prepare a meal modified to meet a patient’s dietary restrictions
Key topics
  • working with nutrition software
  • familiarization with the weights of common foods in standard household measures (tablespoon, teaspoon, cup, etc.)
  • principles of hospital menu planning
  • practical work with recipes – calculations of amount and prices
  • practical preparation of dishes adapted to various diets
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
Instruction in nutrition software will take place in a computer classroom using the specific program directly. The remaining parts of the course combine practical exercises in the classroom (calculations, work with menus and recipes) and in the teaching kitchen (weighing and preparing meals).
Method of verifying learning outcomes and course completion requirements
Credit for the practical sessions will be awarded based on attendance, which is mandatory (one absence is permitted; absences from practical meal‑preparation sessions are allowed excused only). The learning outcomes will be assessed during the colloquium of the lecture component, as they complement the required knowledge and skills.
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/BVIS021c