BVDP0221 continuous practical training in dietetics I

Faculty of Medicine
spring 2025
Extent and Intensity
0/0/0. 3 credit(s). Type of Completion: z (credit).
In-person direct teaching
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Alena Mottlová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Martin Krobot (assistant)
Ing. Kateřina Novohradská (assistant)
Mgr. Kamila Stýskalíková (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Kamila Stýskalíková
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites (in Czech)
BVKP011p Technology of Food Prep.I - l. && BKUV011p 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 aim of practical training is the validation and application of theoretical knowledge and practical skills under the expert guidance dietitians in various types of catering operation in the health, social or school facilities.
Learning outcomes
Thanks to application of theoretical knowledge and skills student deepends and developes further knowledge and skills. Students obtain necessary general overview about running conditions and environment of various departments in health and spa enterprices and also the patients treated in these departments.
Syllabus
  • 2 week of practical training: identification with the work place, organizational work, principles of work safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure - expedition from the kitchen storehouse economy, administration, hygienic protection of foodstuffs - food safety.
Literature
    required 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
    recommended literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
    not specified
  • STAŇKOVÁ, Marta. Jak zavést ošetřovatelský proces do praxe. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví v Brně, 1999, 49 s. ISBN 8070132825. info
Teaching methods
practical training
Assessment methods
written evaluation of practical training, credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: in blocks.
Note related to how often the course is taught: 2 týdny.
Information on the extent and intensity of the course: 80.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2008, Autumn 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2022, spring 2023, spring 2024.
  • Enrolment Statistics (spring 2025, recent)
  • Permalink: https://is.muni.cz/course/med/spring2025/BVDP0221