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Lecturer(s)
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Tichý Michal, MUDr. Ph.D., MPH
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Course content
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Lecture Topics: The First Consultation: Nutrition and health of the individual. Composition of appropriate food and its energetic value. Obesity. Eating disorders, nutrition and lifestyle diseases. Nutrition in the intensive care. Fluid balance. Self-Study The role of carbohydrates, fats and proteins. Vitamins, minerals and trace elements. Controlling the energy balance (hunger, saturation). The physical activity and nutrition.
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Learning activities and teaching methods
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unspecified
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Learning outcomes
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The subject is designed as a theoretical unit. It provides comprehensive information on nutrition and its importance for the overall health of a person; it also includes malnutrition issues. It introduces students to the principles of food making and alternative routes of administration. It also includes the assessment of nutritional status and energetic nutritional balance. The course includes the lectures with the content that is the part of theoretical foundation for nurses' training.
Subject Knowledge: The student knows all the nutrients, he can consult on healthy eating, he knows the importance of nutrition for the overall health of a person; he understands the pathologies of nutrition. The student knows the risks of malnutrition and over nutrition and the differences in feeding and food intake in the elderly. Professional Skills: Students can evaluate nutritional status. They can control the diet, educate the patients about the importance of nutrition in connection with a treatment regime, they can evaluate nutritional status using BMI and they can identify eating disorders. Students know the procedures for enteral and parenteral feeding in facilities and at home.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
Controlling tests
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Recommended literature
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KOHOUT, P.; KOTRLÍKOVÁ, E. Základy klinické výživy. Praha: Agentura Krigl, 2005. 113s. ISBN 80-86912-08-6.
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KUNOVÁ, V. Zdravá výživa. Praha, 2011. ISBN 978-80-247-3433-0.
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PENNINGTON, J. A. T. Bowes and Church´s Food Values of Portions Commonly Used. 17th ed. Philadelphia: Lippincott-Raven Publishers, 1998.. ISBN 0-397-55435-4.
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ROGER, J. D. P. Kniha o zdravé výživě. Praha : Advent. 1995. 1995.
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SCHLETT, S. 100 potravin pro zdraví : jaké šance skrývá správná výživa se všemi cennými složkami : jak zdravou výživou předcházet chorobám, mírnit potíže a posilovat imunitu. Praha: Ikar, 2008. 248s. ISBN 978-80-249-0991-2.
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VYTEJČKOVÁ, R. ET AL. Ošetřovatelské postupy v péči o nemocné II. Speciální část.. Praha, 2013. ISBN 978-80-247-3420-0.
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