BVLV0422p Nutrition therapy - lecture

Faculty of Medicine
spring 2020
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Kateřina Ondrušová (lecturer), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Jana Spáčilová (lecturer)
Mgr. Martin Krobot (assistant)
MVDr. Halina Matějová (assistant)
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 16:00–17:40 A21/107
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 subject provides students with a comprehensive set of knowledge and skills from the area of practical applying of theoretical knowledge from clinical dietology. Embracing the knowledge of the diet therapy subject is a basic condition for performing the occupation of a dietitian. The contents of this subject are continuing the knowledge gained in the subject Technology of meal preparing and other professional subjects. In this subject the student gains the following target knowledge: - perfect knowledge of the principles of diet therapy for different systemic disorders, - the ability to apply the gained knowledge when ensuring diet therapy with individual patients, - the principles of the modern diet planning methods, - the principles of the modern technologies of preparing the basic and special kinds of diet therapy, using the principles of healthy diet, - processing a dietetic anamnesis and setting a therapy diet plan for individual clients, - the principles of the right dining culture - hygiene and safety of preparing and expedition of food and its storing.
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, evaluate the nutritional status of the patient with various parameters, correctly indicate diets and special nutrition compose a nutritional plan, communicate with the patient, educate the patient, lead a nutritional decree within the framework of comprehensive nursing care.
Syllabus
  • Diet therapy for cardiovascular diseases.
  • Diet therapy for ischemic heart disease.
  • Diet therapy for atherosclerosis.
  • Diet therapy for hypertension.
  • Diet therapy for heart attack – coronary unit diet.
  • Diet therapy for kidney and urinary track disorders.
  • Diet therapy for acute kidney disorder.
  • Diet therapy for chronic kidneys disorder.
  • Diet therapy for kidney failure.
  • Diet therapy for urolithiasis.
  • Diet therapy for urinary tract infection.
  • Diet therapy for dialysis-treated patients.
  • Diet after kidney transplantation.
  • Diet therapy for metabolism disorders.
  • Reduction diet.
  • Special reduction methods.
  • Strict reduction diets.
  • Reduction diet for children 13/8.
  • Diet therapy for type I diabetes.
  • Diet therapy for type II diabetes.
  • Diet therapy for complications of diabetes.
  • Diet therapy for hyperlipoproteinemy.
  • Diet therapy for osteoporosis.
  • Diet therapy for gout.
  • Diet therapy for rheumatic disease.
  • Diet therapy for anemia.
  • Diet therapy during bone marrow transplantation.
  • Supporting nutrition during cancerous disease.
Literature
    recommended literature
  • 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
    not specified
  • 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
  • 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
  • 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
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014, xiv, 998. ISBN 9780470656228. 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
  • SVAČINA, Štěpán. Klinická dietologie. 1. vyd. Praha: Grada, 2008, 381 s. ISBN 9788024722566. info
  • NAHIKIAN-NELMS, Marcia, Kathryn SUCHER and Sarah S. LONG. Nutrition therapy and pathophysiology. 1st ed. [Belmont]: Wadsworth, 2007, xxvi, 914. ISBN 9780534621544. info
  • Oxford handbook of nutrition and dietetics. Edited by Joan Gandy - Angela Madden - Michelle Holdsworth. Oxford: Oxford University Press, 2006, xxxix, 730. ISBN 0198567251. info
  • WILHELM, Zdeněk. Výživa v onkologii (Nutrition in oncology). 2. přepracované a doplněné. Brno: Národní centrum ošetřovatelství a nelékařských zdravotnických oborů, 2004, 260 pp. NCO NZO 76/04. ISBN 80-7013-410-0. info
Teaching methods
lectures
Assessment methods
written tests, credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
The course is also listed under the following terms 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 2021, spring 2022, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2020, recent)
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