BVLV0533c Nutrition therapy III - exercises

Faculty of Medicine
Autumn 2009
Extent and Intensity
0/4/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
PaedDr. Věra Bulková, Ph.D. (seminar tutor)
Mgr. Kamila Jančeková, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine - Theoretical Departments - Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Thu 13:00–17:00 N02113a
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
In this subject the student gains the following target skills: - bringing the newest knowledge from dietetics into practice through planning of the general and individual diets, - evaluating the diet therapy regarding the nutritional conditions, sticking to the energy needs and keeping the biological value of the meals, - managing the computer skills – text editors, card indexes, databases, filing, scientific programmes, - health education of the patients, family members, hospital workers and canteen workers, - educational activity and work in dietetic clinics, - preparation of promotional materials, publishing, - active participation in the nutrition team.
Syllabus
  • - Technological food processing methods - Basic diets, methods for preparing chemically and mechanically sensitive food. - Gluten-free diet – preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day, possibilities for food replacing in the gluten-free diet, technological specialties of foods used in gluten-free diet. - Preparation of meals for phenylketonuriacs – preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day. - diabetic and reduction diet - preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day. - low-protein diet - preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day. - strict fat-reduction diet, fat-reduction diet, low cholesterol diet - preparation of the food according to a model diet, counting and evaluating the energy and nutrition values of one day.
Literature
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008. 381 s. ISBN 9788024722566. info
Teaching methods
class exercises
Assessment methods
credit
Language of instruction
Czech
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.
  • Enrolment Statistics (Autumn 2009, recent)
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