LF:BVPX0533 Practice III - Course Information
BVPX0533 Practice III
Faculty of Medicineautumn 2024
- Extent and Intensity
- 0/3/0. 3 credit(s). Type of Completion: z (credit).
- Teacher(s)
- Mgr. Zlata Kapounová, Ph.D. (seminar tutor)
Mgr. Alena Mottlová, Ph.D. (seminar tutor), Mgr. Zlata Kapounová, Ph.D. (deputy)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (assistant)
Mgr. Kamila Stýskalíková (assistant), Mgr. Zlata Kapounová, Ph.D. (deputy) - 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)
- BVPX0422 Practical training II && bvdp0422 Cont.pract.tr. in dietetics
- 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
- The aim of the professional practice is to get acquainted with the activities in the care of nutrition of the patient. A prerequisite is theoretical knowledge and practical knowledge of catering activities in the process of preparing nutritional nutrition. Practice is conducted under the guidance of experienced dietitians in accordance with a description of their work activities. Organizationally and methodically, he or she manages the preparation of nutritional nutrition, including its planning, implementation and evaluation, with respect to the observance of technological procedures and hygienic principles in its preparation. It works with the healthcare information system. The subject is designed practically, it is focused on the prevention and nutrition of healthy and ill patients. Occupational practice is carried out at the workplace of health care facilities, including specialized medical institutions, school facilities, educational centers, the State Health Institute, social care facilities and catering facilities for medical, spa and social facilities. .
- Learning outcomes
- Student will be able to: - prepare educational material for patients and their families; - to educate patients or other people about special dietary practices; - to assess the quality of care provided and develop standards; - to prepare nutrition guidelines for the nutrition of children according to the needs of all age groups; - to recommend supplementary forms of nutrition according to the patient's individual condition and illness; - establish nutritional diagnoses in accordance with the nutritional care process - designing nutritional interventions and monitoring
- Syllabus
- Student prepares educational materials for the patients and their families and educates them, and/or other persons on the dietetic procedures. Informes members of health-care team in the field of his/her expertise, works in multidisciplinary team as an expert for satisfying specific demands of the patients. Evaluates the quality of provided care and works out the standards. Creates catering instructions for childrens nutrition and according the requirement of specific age groups. Recommends additional forms of nutrition according individual status of the patient and his diagnosis.
- Literature
- recommended literature
- ASPDEN, William. Practical skills in food science, nutrition and dietetics. Harlow, Essex: Pearson Education Limited, 2011, xv, 515. ISBN 9781408223093. 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.
The course is taught: every week.
Information on the extent and intensity of the course: 45. - Listed among pre-requisites of other courses
- Enrolment Statistics (recent)
- Permalink: https://is.muni.cz/course/med/autumn2024/BVPX0533