BVVP0321c Nutrition in health promotion and public health I - exercises

Faculty of Medicine
Autumn 2017
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (lecturer)
Mgr. Bc. Tomáš Pruša (lecturer)
Mgr. Veronika Suchodolová (lecturer)
Mgr. Marie Šubrtová (lecturer), Mgr. Veronika Suchodolová (deputy)
Mgr. Kamila Jančeková, Ph.D. (seminar tutor)
MVDr. Halina Matějová (seminar tutor)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Public Health - Theoretical Departments - Faculty of Medicine
Supplier department: Department of Public Health - Theoretical Departments - Faculty of Medicine
Timetable
Wed 14:00–17:20 A21/112
Prerequisites (in Czech)
BVCP0222p Food Chemistry II - l. && BVCP0222c Food Chemistry II - p. && BKFY0222p Physiology II - lecture && BVBC0221p Biochemistry I -lect. && BKUV011 Basics of Human Nutrition
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
The subject is focused on issue of public nutrition and nutrition of population groups of healthy individuals. It is aimed on the relation of nutrition and health, nutrition in etiology and prevention of non-infectious diseases with common occurrence. It also covers nutritional epidemiology. At the end of the course student will be able to promote healthy food choices amongst individuals, groups and communities and increasing awarness of the link between nutrition and health (local autority, school, risk groups),to use epidemiological studies to examine the relationship between nutrition and health and show familiarity with the demographic, social and economic aspects of life, how these may affect health ,to plan health promotion programmes and to play an active role in health education.
Learning outcomes
At the end of the course student will be able to promote healthy food choices amongst individuals, groups and communities and increasing awarness of the link between nutrition and health (local autority, school, risk groups),to use epidemiological studies to examine the relationship between nutrition and health and show familiarity with the demographic, social and economic aspects of life, how these may affect health ,to plan health promotion programmes and to play an active role in health education.
Syllabus
  • Practical training: Dietary consumption. 24h recall. Food groups, WHO score individual consumption. Methods dietary habits (FFQ), nutrition history. Global food supply and availability. Database of nutrition content in food and the use in nutrition. Table of nutrition content (as bought, as prepared, edible part,as eaten). Software for method of 24h recall. Calculation of 24h intake in nutrients and energy. Nutrition status. Evaluation of nutrition status,anthropometrical methods, measurement. Evaluation of nutritional status - biochemical methods, cholesterol, HDL, TGs. Forms of dietary guidelines. Breastfeeding - case reports. Osteoporosis - calculation of calcium intake. Obesity - methods of slimming. Cognitive behavioral access. Project of epidemiological study. Preparation of model project. Preparation of intervention and education materials. Current questions in nutrition - function food, fat and sugar substitutes, alcohol in nutrition, GMOs, risks of alternative way of nutrition. Critical learning of literature - evaluation and discussion on selected articles, TV spots, popular diets.
Literature
  • Krause's food & nutrition therapy. Edited by L. Kathleen Mahan - Sylvia Escott-Stump. 12th ed. St. Louis, Mo.: Saunders/Elsevier, 2008. xxiv, 1352. ISBN 9781416034018. info
  • Krause's food & nutrition therapy. Edited by L. Kathleen Mahan - Sylvia Escott-Stump. 12th ed. St. Louis, Mo.: Saunders/Elsevier, 2008. xxiv, 1352. ISBN 9781416034018. info
  • Manuál prevence v lékařské praxi. Edited by Kamil Provazník - Lumír Komárek. 1. vyd. Praha: Státní zdravotní ústav, 2001. 63 s. ISBN 8070711949. info
  • KLEINWÄCHTEROVÁ, Hana and Zuzana BRÁZDOVÁ. Výživový stav člověka a způsoby jeho zjišťování. Vyd. 2., přeprac. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 2001. 102 s. ISBN 8070133368. info
  • Manuál prevence v lékařské praxi. Edited by Kamil Provazník - Lumír Komárek. 1. vyd. Praha: Státní zdravotní ústav, 1999. 55 s. ISBN 8070711353. info
  • Manuál prevence v lékařské praxi. Edited by Kamil Provazník - Lumír Komárek - Hana Provazníková. 1. vyd. Praha: Státní zdravotní ústav, 1998. 140 s. ISBN 8070711086. info
  • Manuál prevence v lékařské praxi : souborné vydání. Edited by Kamil Provazník. 1. vyd. Praha: Státní zdravotní ústav, 1998. 622 s. ISBN 8070710802. info
  • Prevence v primární péči : doporučené postupy WHO. Edited by Kamil Provazník - Lumír Komárek. 1. vyd. Praha: Státní zdravotní ústav, 1997. 135 s. ISBN 8070711078. info
  • OSHAUG, Arne. Plánování a management práce v komunitní výživě : manuál pro pracovníky v komunitní výživě : Targets for health for all (Orig.). Translated by Zuzana Brázdová - Dagmar Schneiderová. [1. vyd.]. [S.l.]: [s.n.], 1992. 85 s. info
Teaching methods
Seminars and drills are used as well as standard training.
Assessment methods
tests, credit
Language of instruction
Czech
Follow-Up Courses
Further Comments
Study Materials
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.
  • Enrolment Statistics (Autumn 2017, recent)
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