LF:MNKV0721p Community nutrition and healt - Course Information

MNKV0721p Community nutrition and health care in selected population groups

Extent and Intensity

1/0/0. 0 credit(s). Type of Completion: -.

Teacher(s)

prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (lecturer)
MVDr. Halina Matějová (lecturer)
PhDr. Mgr. Leona Mužíková, Ph.D. (lecturer)
Mgr. Veronika Suchodolová (lecturer)

Guaranteed by

prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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

Mon 15:00–16:40 A21/108, Tue 11:00–12:40 C15/309

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

• Nutrition therapist for child nutrition and Nutrition therapist for adult nutrition (programme LF, N-SZ)

Course objectives

The aim of the course is to acquire knowledge for the education of members of individual communities in the area of nutrition and non-medical nutrition, analysis and evaluation of the risk of incorrect nutrition and implementation of measures to gradually improve the nutritional status of the monitored community. Part of the course is also the issue of addictions in the work of a dietitian.

Learning outcomes

the end of this course the student will be able to focus on health promotion and protection, prevention, rehabilitation, including respect for the environment in the provision of health services, analyze and solve community nutritional problems and create educational materials and intervention projects to address them. the end of this course the student will be able to focus on health promotion and protection, prevention, rehabilitation, including respect for the environment in the provision of health services, analyze and solve community nutritional problems and create educational materials and intervention projects to address them. At the end of this course the student will be able to focus on health promotion and protection, prevention, rehabilitation, including respect for the environment in the provision of health services, analyze and solve community nutritional problems and create educational materials and intervention projects to address them.

Syllabus

• Nutrition throughout the life cycle Support for breastfeeding programs Nutrition of pregnant and lactating women, intervention programs Nutrition of newborn, infant, toddler, children and adolescents, intervention programs Nutrition seniors, programs, interventions Nutrition and physical activity Cultural and social aspects of nutrition Assessment of needs of the population for community intervention Methods of assessment of dietary consumption Food Composition Database Nutrition   threatening situations Food aid programs Role of international organizations in   humanitarian and food aid Design community nutrition interventions, objectives, methods, indicators Monitoring and evaluation of community nutrition interventions Management of community intervention Fundraising for community intervention Prevention of chronic non-communicable diseases cluster of The issue of community nutrition at   culturally distinct groups Definition of food and nutrition policy. Food Consumption   economic and political contexts. The food basket. The need for individual food groups. Food security. Economic instruments nutrition policy. Responsibility for each of the nutrition policy. Role of government and community sectors in nutrition policy. ocial aspects of nutrition policy. Nutrition policy and its role in health promotion   population. Nutrition Policy, WHO and EU countries. Implementation of nutrition policy. Monitoring and evaluation of the effectiveness of nutrition policy. Codex Alimentarius. EU law and standards   nutrition and food.

Literature

required literature
• European Food and Nutrition Action Plan 2015–2020,Regional Committee for Europe,Copenhagen, Denmark, 15–18 September 2014 24 June
• vyhláška 410/2005 Sb.

recommended literature
• DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. 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
• Life cycle nutrition : an evidence-based approach. Edited by Sari Edelstein - Judith Sharlin. Sudbury, Mass.: Jones and Bartlett Publishers, 2009, xxv, 532. ISBN 9780763738105. info
• MUŽÍK, Vladislav, Martin FOREJT, Halina MATĚJOVÁ, Leona MUŽÍKOVÁ, Eva GOTTVALDOVÁ, Karolína HLAVATÁ, Alexandra KOŠŤÁLOVÁ, Lenka KUBRICHTOVÁ, Hana SOVINOVÁ and Leona ŠKALOUDOVÁ. Výživa a pohyb jako součást výchovy ke zdraví na základní škole (Diet and Physical Activity as a Part of Health Education at Primary School). 1st ed. Brno: Paido, 2007, 152 pp. Edice pedagogické literatury. ISBN 978-80-7315-156-0. info

not specified
• 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
• KUKLA, Lubomír. Sociální a preventivní pediatrie v současném pojetí. 1. vydání. Praha: Grada Publishing, 2016, xxiii, 432. ISBN 9788024738741. info
• Zdraví 2020 : národní strategie ochrany a podpory zdraví a prevence nemocí. 1. vyd. Praha: Ministerstvo zdravotnictví České republiky ve spolupráci se Státním zdravotním ústavem, 2014, [106] s. ISBN 9788085047479. info
• Zdraví 2020 : osnova evropské zdravotní politiky pro 21. století. Translated by Jan Holčík - Karel Zástěra. 1. vyd. Praha: Ministerstvo zdravotnictví České republiky ve spolupráci se Státním zdravotním ústavem, 2014, 182 s. ISBN 9788085047486. info
• JAROŠOVÁ, Darja. Úvod do komunitního ošetřovatelství. Vyd. 1. Praha: Grada, 2007, 99 s. ISBN 9788024721507. info
• NIX, Staci. Williams' basic nutrition and diet therapy. 12th ed. St. Louis: Elsevier Mosby, 2005, xxii, 454. ISBN 0323026028. info
• Zdraví 21 : výklad základních pojmů, úvod do evropské zdravotní stragegie : zdraví pro všechny v 21. století. Edited by Jan Holčík. 1. vyd. Praha: Ministerstvo zdravotnictví, 2004, 160 s. ISBN 8085047330. info
• BRÁZDOVÁ, Zuzana and Jindřich FIALA. Dietary guidelines in the Czech Republic. 1st ed. Brno: MU LF, 1998, 247 pp. Acta Facultatis Medicae Universitas Masarykianae. ISBN 80-210-1956-5. 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
• 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

lectures

Assessment methods

written test, final group project

Language of instruction

Czech

Further comments (probably available only in Czech)

The course is taught annually.
Information on the extent and intensity of the course: 15.

Teacher's information

80% attendance at lectures and seminars, absence will be tolerated in case of doctor's visit - it is necessary to provide appropriate documentation or confirmation from doctor.

• Enrolment Statistics (autumn 2019, recent)
  
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