Between 8-10 a.m.
1.
Go through the presentation and other information.
2. Repeat the food pyramid.
3. See what the study literature is recommended on the topic and in the future, at the latest in preparation for the State Rigorous Exam, borrow or purchase it.
1. Prevention of obesity - to be able to describe factors contributing
to the prevention of obesity.
2. Understand the important role of nutrition in preventing obesity.
3. Being able to identify and communicate errors in dietary records with
the patient - dietary evaluation.
4. Be able to suggest changes in the diet and be able to explain this information to the patients and support their efforts to prevent obesity or weight loss - nutritional counseling.
1. Prevention of obesity.
2. Influencing factors in nutrition.
3. Food as a source of nutrients.
4. Fluid intake and its role in preventing obesity and promoting weight loss.
5. Variety of diet.
6. Dietary fiber in preventing obesity and promoting weight loss.
7. Energy - intake and expenditure.
8. Regularity of diet and energy distribution of meals during the day.
9. Appropriate choice of food during the day.
10. Work with menu (questionnaire) -assessment and nutritional advice.
Prevention of obesity is often a topic of discussions for experts and
others. It needs to be viewed from a wide perspective. Try not only to
point out the potential risks, but also how to actively prevent them,
thereby contributing as much as possible to the realisation of
prevention. All advice should be clear, concise, understandable and,
above all, feasible.
As part of nutritional advice, it is necessary to communicate with the patient openly, helpfully, to gain his trust and as soon as possible all relevant information to learn about the current state of his diet and other important concerns of his daily life, including his motivation, willingness for change and time possibilities.Subsequently, gradually recommend individual changes and their adherence to them continuously monitor and support.
1. Whitney, E. N., Rolfes S.R. (2018). Understanding nutrition (15th ed.). Australia: Wadsworth, Cengage Learning. ISBN-13:9781337392693.
2. Müllerová, D. (2009). Obezita - prevence a léčba (Obesity-prevention and treatment) (1. vyd.). Praha: Mladá fronta. ISBN-978-80-204-2146-3.
2. Clark, N. (2014). Sportovní výživa (Sports Nutrition) (Třetí doplněné vyd.). Praha: Grada.ISBN- 978-80-247-4655-5.
TASKS:
1. Take a look at this menu and suggest modifying it for all attributes discussed in the annotated presentation. You can create a presentation with animations of the proposed changes (see annotated presentation).
The menu was written by a healthy woman aged 42. Height 160 cm, weight
79 kg, fat percentage 43 %, lack of muscle, does not do any sports, only
walking 8-10 thousand steps per day, sedentary occupation.
2. Describe all the important roles of fibre in preventing obesity as
well as the general promotion of human health. Process in Word (1-2
pages A4).
3. Search and list a minimum of 15 foods that contain in 100 g max. 10 g and less fat and a minimum of 20 g and more protein. Process in Word.
4. What can you do to prevent obesity, as a doctor working in private
practice? Process in Word (1-2 pages A4).
5. The motivation of the patient has a very fundamental influence on their striving and results in weight loss. Describe, invent, design a minimum of 3 essential motivations that can have a significant, positive and long-term effect in the weight loss process. Process in Word.