LF:BVKV0633p Clinical Nutrition III - lec. - Course Information

BVKV0633p Clinical Nutrition and Dietetics III- lecture

Extent and Intensity

2/0/0. 3 credit(s). Type of Completion: zk (examination).
In-person direct teaching

Teacher(s)

doc. MUDr. Radek Kroupa, Ph.D. (lecturer)
MUDr. Milan Majerník (lecturer)
MUDr. Michal Šenkyřík (lecturer)
doc. MUDr. Miroslav Tomíška, CSc. (lecturer)
Ing. Kateřina Novohradská (assistant)

Guaranteed by

doc. MUDr. Miroslav Tomíška, CSc.
Department of Internal Medicine, Hematology and Oncology – Joint workplaces with the University Hospital Brno - workplaces of the Bohunice and Mater. Hospital – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine

Prerequisites (in Czech)

BVKV0532c Clinical Nutrition II -p.

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

• Nutritive therapist (programme LF, B-SZ)
• Dietitian (programme LF, B-NUT)

Course objectives

The aim of instruction in the course of Clinical Nutrition and Dietetics is to acquaint students of the Bachelor study programme with various possibilities and ways of nutritional intervention in individuals with nutrition disorders (malnutrition in the wider sense of the word). The curriculum comprises both the problems of undernourishment (protein-energy malnutrition) and problems of hypernutrition, obesity, dyslipidemia, and metabolic syndrome. Also included are the most frequent defects of metabolism. In each of the above-mentioned areas, instruction comprises both a detailed diagnostics of the respective nutrition disorder and the possibilities of its treatment in current clinical practice. At the same time the whole instruction in the course of Clinical Nutrition is oriented towards the practical ways of utilising the knowledge obtained. With regard to undernourishment, stress is laid on the diagnosis of protein-energy malnutrition and on the standard way of evaluation of the degree of severity of this disorder. Basing on this, various forms of nutritional support are taught with emphasis on correct application of artificial nutrition. The study comprises both the various ways of dietary intervention and peroral supplementation with nutrition preparations, and the ways of enteral nutrition delivered into the gastrointestinal tract by means of a probe, as well as parenteral nutrition applied into the vein by infusions. In all cases provision of nutritional support to hospitalised patients in hospital conditions is analysed separately, and so is long-term provision of domestic artificial nutrition in outpatient conditions. A part of the course is formed by monitoring the patient during the administration of artificial nutrition, both with regard to its effect and the possible undesirable effects and complications. With respect to obesity, the curriculum is primarily devoted to the clinically severe disorder with the necessity of intervention by very low calorie diet, or pharmacological or surgical interventions. The set of problems relating to metabolic syndrome and dyslipidemia is taught in its whole extent.

Learning outcomes

Student will be able to identify the nutritional problem after graduation, to apply various ways of dietary intervention, their monitoring and evaluation. He will also be able to understand the results of clinical research.

Syllabus

• 46) Treatment of severe obesity. Very low calorie diet. Pharmacological therapy. Surgical therapy of obesity. 47) Metabolic (Reaven’s) syndrome. Pathophysiology, clinical significance, diagnostic criteria, and therapy. 48) Diabetes mellitus. Pathophysiology. Diagnostics. Type 1 and type 2 diabetes mellitus. MODY and LADA diabetes mellitus. Gestational diabetes. Steroid diabetes. Glucose tolerance disorder. Stress hyperglycaemia. 49) Treatment of diabetes. Diet. Types of insulin, methods of application, therapy regimens. Survey of peroral antidiabetics. Treatment of stress hyperglycaemia in intensive care. Hypoglycaemia in antidiabetic therapy. 50) Dyslipidaemia and its classification: familial hypercholesterolaemia, mixed hyperlipidaemia, isolated hypercholesterolaemia. Relation of dyslipidaemias to cardiovascular diseases. Determination of risk for ischaemic heart disease. Primary and secondary prevention. Required target values of fats in blood. 51) Strategy of therapy for dyslipidaemias. Pharmacological therapy: statins, fibrates, other hypolipidaemics. Results of large clinical studies with hypolipidaemics and their interpretation. 52) Hyperuricaemia. Gout. Urate nephropathy. Treatment of hyperuricaemia. Metabolic causes of urolithiasis. Hyperoxaluria. Hyperuricosuria. Cystinuria. Therapy. 53) Osteoporosis as a metabolic bone disease. Nutrition factors and treatment of osteoporosis. Osteomalacia. Nutrition factors and disorders of vitamin D metabolism. Renal osteopathy. 54) Disorders of amino acid metabolism. Phenylketonuria. Disorders of urea production cycle. Disorders of the metabolism of branched-chain amino acids. 55) Disorders of saccharide metabolism. Galactosaemia. Hereditary intolerance to fructose. Glycogen storage diseases. 56) Nutritional support in AIDS and infectious diseases.

Literature

required literature
• TOMÍŠKA, Miroslav. Výživa onkologických pacientů. První vydání. Praha: Mladá fronta, 2018, 743 stran. ISBN 9788020440648. info
• WIERDSMA, Nicolette, Hinke KRUIZENGA and Rebecca J. STRATTON. Dietetic pocket guide : adults. Amsterdam: VU University Press, 2017, 288 stran. ISBN 9789086597543. info
• Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
• GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
• ZADÁK, Zdeněk. Výživa v intenzivní péči. 1. vyd. Praha: Grada, 2002, 487 s. ISBN 8024703203. info

recommended literature
• SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info

not specified
• WIERDSMA, Nicolette, Hinke KRUIZENGA and Rebecca J. STRATTON. Dietetic pocket guide : adults. Amsterdam: VU University Press, 2017, 288 stran. ISBN 9789086597543. info
• KING, Kathy. Nutrition therapy : advanced counseling skills. Edited by Bridget M. Klawitter. 3rd ed. Philadelphia: Lippincott Williams & Wilkins, 2007, xi, 315. ISBN 9780781777988. info
• NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
• Nutritional oncology. Edited by David Heber. 2nd ed. Amsterdam: Elsevier-Academic Press, 2006, xxiv, 822. ISBN 0120883937. info

Teaching methods

lectures

Assessment methods

examination

Language of instruction

Czech

Further comments (probably available only in Czech)

The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 30.

• Enrolment Statistics (spring 2025, recent)
  
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