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Lecturer(s)
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Course content
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Lectures: 1) Physiology and pathophysiology of nutrition; assessment of nutritional status, malnutrition and its consequences 2) Organization of nutritional care in outpatient operation and hospital, nutritional team; diet system in hospital, characteristics of basic diets 3) Preparation and distribution of food in hospital; artificial nutrition (enteral and parenteral nutrition) 4) Specifics of nutrition in internal and surgical wards 5) Specifics of nutrition in intensive care
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Learning activities and teaching methods
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Dialogue metods(conversation,discussion,brainstorming)
- Class attendance
- 16 hours per semester
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Learning outcomes
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Dietetics provides comprehensive information on nutrition, its importance for the general health of a person. It introduces nutritional disorders, differences in serving and eating in certain age categories.
Students obtain knowledge in given course in accordance with requirements and course programme.
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Prerequisites
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Preconditions are frased in the annotation of the course and in the curriculum of the studying programme.
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Assessment methods and criteria
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Didactic test
Credit: - self-study, - test.
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Recommended literature
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KASPER, Heinrich. Výživa v medicíně a dietetika. Praha: Grada, 2015. ISBN 978-80-247-4533-6.
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KOHOUT, Pavel a Eva KOTRLÍKOVÁ. Základy klinické výživy. Praha: Forsapi, 2009. ISBN 978-80-87250-05-1.
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KOHOUT, Pavel, Zdeněk RUŠAVÝ a Zuzana ŠERCLOVÁ. Vybrané kapitoly z klinické výživy. Praha: Forsapi, 2016. ISBN 978-80-87250-08-2.
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KOMPRDA, Tomáš. Výživou ke zdraví. Velké Bílovice: TeMi, 2009. ISBN 978-80-87156 41-4.
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