BVPX0422 Practical training II

Faculty of Medicine
spring 2022
Extent and Intensity
0/3/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Monika Kunzová, Ph.D. (seminar tutor)
Mgr. Martin Krobot (assistant)
Mgr. Veronika Suchodolová (assistant)
Guaranteed by
Mgr. Zlata Kapounová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Mgr. Monika Kunzová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Tue 15. 2. 7:00–12:00 A21/327 - Sekretariát, Tue 22. 2. 7:00–12:00 A21/327 - Sekretariát, Tue 1. 3. 7:00–12:00 A21/327 - Sekretariát, Tue 8. 3. 7:00–12:00 A21/327 - Sekretariát, Tue 15. 3. 7:00–12:00 A21/327 - Sekretariát, Tue 22. 3. 7:00–12:00 A21/327 - Sekretariát, Tue 29. 3. 7:00–12:00 A21/327 - Sekretariát, Tue 5. 4. 7:00–12:00 A21/327 - Sekretariát, Tue 12. 4. 7:00–12:00 A21/327 - Sekretariát, Tue 19. 4. 7:00–12:00 A21/327 - Sekretariát, Tue 26. 4. 7:00–12:00 A21/327 - Sekretariát, Tue 3. 5. 7:00–12:00 A21/327 - Sekretariát, Tue 10. 5. 7:00–12:00 A21/327 - Sekretariát, Tue 17. 5. 7:00–12:00 A21/327 - Sekretariát, Tue 24. 5. 7:00–12:00 A21/327 - Sekretariát
Prerequisites (in Czech)
BVPX0321 Practical training I && BVLV0321c Nutrition therapy I - exercises
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 is designed practically, it is focused on the prevention and nutrition of healthy and ill patients. Professional practice is carried out at the workplace of healthcare facilities, including specialized medical institutions, school facilities, education centers, the State Health Institute, social care facilities and catering facilities for healthcare, spa and social facilities. The aim of the professional practice is to get acquainted with the activities in the care of client and patient nutrition. Prerequisite is theoretical knowledge and practical knowledge of catering activities in the process of preparing nutritional nutrition. The practice is conducted under the guidance of experienced dietitians in accordance with a description of their work activities.
Learning outcomes
Student will be able to: - prepare educational material for patients and their families; - educate patients or other people about special dietary practices; - evaluate the quality of care provided and develop standards; - prepare nutrition guidelines for the nutrition of children according to the needs of all age groups; - recommend supplementary forms of nutrition according to the patient's individual condition and disease; - monitor the effectiveness of established nutrition care; - evaluate the nutritional status of the individual patients on the basis of the examinations necessary to determine the nutritional status, including specialized laboratory tests and calorimetry; - suggest a composition of nutrition and to implement appropriate nutritional measures; - participate in the nutrition team activities; - provide nutritional documentation to the patient - establish nutritional diagnoses in accordance with the nutritional care process - designing nutritional interventions and monitoring.
Syllabus
  • Within the framework of the continuous practice, the student will perform the following activities in the nutrition outpatient clinic: - listening - to take a general and nutritional history - to perform basic anthropometric examinations using the available means - to estimate / calculate the nutrient and energy needs - to educate patients under supervisor supervision. In the course of practice at the department: - to separately take a general and nutritional history - to perform basic anthropometric examinations using the available means -to calculate the needs of individual nutrients and energy - to evaluate the clinical status with respect to nutritional limitations - to establish nutritional diagnoses in accordance with the nutritional care process - to propose nutritional intervention and monitoring.
Literature
    recommended literature
  • Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
    not specified
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
Teaching methods
practical training
Assessment methods
credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 45.
Listed among pre-requisites of other courses
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 2020, spring 2021, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2022, recent)
  • Permalink: https://is.muni.cz/course/med/spring2022/BVPX0422