BVLV0533c Nutrition therapy III - exercises

Faculty of Medicine
autumn 2019
Extent and Intensity
0/3/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Jana Spáčilová (seminar tutor)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Lucie Olejníčková (seminar tutor), Mgr. Jana Spáčilová (deputy)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Jana Spáčilová (deputy)
Mgr. Kamila Jančeková, Ph.D. (alternate examiner)
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
Timetable
Thu 13:30–17:20 A21/107
Prerequisites (in Czech)
BVLV0422c Nutrition therapy - class exercises
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.
Learning outcomes
The graduate is able : - to provide individualized nutritional care to patients with specific nutritional needs; -as part of this process, the student can process a nutritional history; -to evaluate the nutritional status of the patient with various parameters; -correctly to indicate diets and special nutrition -to compose a nutritional plan; - to communicate with the patient; - to educate the patient; -to lead a nutritional decree within the framework of comprehensive nursing care.
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
  • 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
  • ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
  • KASPER, Heinrich and Walter BURGHARDT. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, xiii, 572. ISBN 9788024745336. info
  • International dietetics and nutrition terminology (IDNT) reference manual : standardized language for the nutrition care process. 4th ed. Chicago: Academy of Nutrition and Dietetics, 2013, iv, 427. ISBN 9780880914673. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Sylvia Escott-Stump - Janice G. Raymond - Marie V. 13th ed. St. Louis, Mo.: Elsevier/Saunders, 2012, xix, 1227. ISBN 9781437722338. info
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
Teaching methods
class exercises, presentations
Assessment methods
the exercises are mandatory, presentation is necessary to achieve credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Information on the extent and intensity of the course: 45.
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 2017, autumn 2018, autumn 2020, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2019, recent)
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