LF:BVLV0422p Nutrition therapy - lecture - Course Information

BVLV0422p Nutrition therapy - lecture

Extent and Intensity

2/0/0. 0 credit(s). Type of Completion: -.

Teacher(s)

Mgr. Zlata Kapounová, Ph.D. (lecturer)
Mgr. Jana Šalková Kráľová, Ph.D. (lecturer)
Mgr. Veronika Zelenková (lecturer)
Ing. Veronika Išová (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. Zlata Kapounová, Ph.D.
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine

Timetable

Thu 22. 2. 15:30–17:10 A21/112, Thu 29. 2. 15:30–17:10 A21/112, Thu 7. 3. 15:30–17:10 A21/112, Thu 14. 3. 15:30–17:10 A21/112, Thu 21. 3. 15:30–17:10 A21/112, Thu 28. 3. 15:30–17:10 A21/112, Thu 4. 4. 15:30–17:10 A21/112, Thu 11. 4. 15:30–17:10 A21/112, Thu 18. 4. 15:30–17:10 A21/112, Thu 25. 4. 15:30–17:10 A21/112, Thu 2. 5. 15:30–17:10 A21/112, Thu 9. 5. 15:30–17:10 A21/112, Thu 23. 5. 15:30–17:10 A21/112, Thu 30. 5. 15:30–17:10 A21/112

Prerequisites (in Czech)

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

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

Course objectives

Learning outcomes of the course unit is to provide students with a comprehensive set of knowledge and skills from the field of practical application of theoretical knowledge of clinical nutrition. Acquisition of the knowledge of the subject of curative nutrition is a prerequisite for pursuing the profession of dietitian. The content of the subject follows the knowledge gained in vocational subjects. Theoretical instruction is focused on the knowledge of principles of nutritional therapy in individual system diseases, the ability to apply the acquired knowledge in the provision of nutrition therapy of individual patients, the principles of modern procedures for preparing menus, principles of modern technologies of preparation of basic and special types of dietetic practice using the principles of healthy nutrition, nutritional anamnesis and establishing a therapeutic plan for eating individual clients, principles of proper dining culture, hygienic and safety provision of food preparation and expedition, storage. Practical training is aimed at applying the latest knowledge in the field of dietetics in the preparation of framework and individual menus, evaluating the nutritional nutrition from the point of view of nutritional requirements, maintaining the energy needs and preserving the biological value of the diet, mastering the computer technology - text editors, file books, databases, health education programs for patients, family members and healthcare workers and catering staff, educational activities and work in professional counseling, preparation of promotional materials, publishing activities and active activities in the nutrition team. The student will focus on the basics of the nutritional care process (nutritional diagnosis, intervention and monitoring).

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

required literature
• Manual of dietetic practice. Edited by Joan Gandy. 5th ed. Chichester: Wiley-Blackwell, 2014. xiv, 998. ISBN 9780470656228

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
• 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
• ESCOTT-STUMP, Sylvia. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, xxvii, 103. ISBN 9781451195323. info
• 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
• 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
• 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
• 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

• BVLV0533p Nutrition therapy III - lecture

Further comments (probably available only in Czech)

Study Materials
Information on the extent and intensity of the course: 30.

• Enrolment Statistics (recent)
  
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