BVDP0422 Continuous practical training in dietetics II

Faculty of Medicine
spring 2023
Extent and Intensity
0/0/0. 6 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Kateřina Ondrušová (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
Mgr. Martin Krobot (assistant)
Mgr. Monika Kunzová, Ph.D. (assistant)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (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)
BVDP0221 continuous practical training in dietetics I && BVLV0321c Nutrition therapy I - exercises && BVBV0321s Nutritional Biochemistry
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
Aim of the course is certifying and implementation of theoretical knowledge and obtaining practical skills under expert supervision of dietetitians, licenced for the profession without additional supervision at the departments of clinical and therapeutical nutrition in health and spa centers.
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
  • Work practise after passing the 4th semester - duration 4 weeks 1 week of practise: organization of the work, principles of work protection and safety, diet preparation - food supply, pre-preparation, food manipulation and cooking, food expenditure -expedition from the kitchen storehouse economy, administration, hygienic protection of alimentation formulation of the appropriate technology pocedures basic and special dietetic dishes, looking after culture of catering, calculations of energetic and biologic value of the dishes, work with the norms, possibilities of use of IT. 3 weeks of the practise: departments: clinics oriented to dietology, sick-bed dept. medical and social, gerontological, childrens,oncological, metabolic units, intensive care.
Literature
  • GROFOVÁ, Zuzana. Nutriční podpora : praktický rádce pro sestry. Vyd. 1. Praha: Grada, 2007, 237 s. ISBN 9788024718682. info
  • BENEŠ, Petr. Základy umělé výživy : nutriční péče pro nemocniční praxi. 1. vyd. Praha: MAXDORF, 1999, 108 s. ISBN 8085800713. info
Teaching methods
practical training
Assessment methods
written evaluation of practical training, case report, credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught: in blocks.
Note related to how often the course is taught: 4 týdny.
Information on the extent and intensity of the course: 160.
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 2022, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2023, recent)
  • Permalink: https://is.muni.cz/course/med/spring2023/BVDP0422