Seminar topics: 1. Health, determinants of health, lifestyle - definition, risk factors, prevention, the importance of healthy nutrition for active life, food intake management, energy requirements, energy and biological value of food. 2. The composition of the diet and the importance of individual components in human nutrition. 3. Nutrition in individual periods of life - pregnant woman, woman in lactation, newborns. 4. Nutrition in individual periods of life - old age, sick patients (diet system in hospitals), athletes. 5. Nutritional diseases. Self-study: the role of sugars, fats, proteins, vitamins, minerals and trace elements physical activity and nutrition
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The course is designed as a theoretical unit. It is an introduction to the care of the basic human need - nutrition. It provides comprehensive information on nutrition and its importance for the overall health of a person. It points to specifically focused nutrition in individual periods of life - from newborns to old age. Subsequently, they will gain basic knowledge about the prevention of chronic diseases associated with unhealthy lifestyles.
Expertise: The student demonstrates broad knowledge in the field of nutrition, knows the importance of nutrition for the overall health of a person, can name diseases associated with nutrition, such as obesity, malnutrition, malnutrition, etc. Professional skills: The student is able to evaluate the nutritional status, educate the patient about the importance of nutrition, can name the basic diet system in hospitals, can determine the nutritional needs of patients. He can objectively evaluate alternative ways of nutrition in terms of nutritional needs for individual periods of life - from newborns to seniors. General competences: The student is able to clearly and convincingly communicate information about the nature of professional problems and propose solutions.
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ESCOTT-STUMP, S. Nutrition and diagnosis-related care. Eighth edition. Philadelphia: Wolters Kluwer, 2015, ISBN 9781451195323.
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KASPER, H., BURGHARDT. W. Výživa v medicíně a dietetika. Edited by Walter Burghardt, Translated by Karel Procházka. 1. české vydání. Praha: Grada, 2015, ISBN 9788024745336..
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KOHOUT, P., RUŠAVÝ, Z., ŠERCLOVÁ. Z. Vybrané kapitoly z klinické výživy I. 1. vyd. Praha: Forsapi, 2010, ISBN 9788087250082..
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KUNOVÁ, V. Zdravá výživa. Praha, 2011. ISBN 978-80-247-3433-0.
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PROVAZNÍK, K. et al. Manuál prevence v lékařské praxi. Praha: UK, 2004. ISBN 80-7168-942-4.
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SHARNA, S. Klinická výživa a dietologie v kostce. Praha: Grada Publishing, 2018. ISBN 978-80-271-0228-0..
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SVAČINA, Š., a kol. Klinická dietologie. Praha: Grada Publishing, 2008. 384 s. ISBN: 978-80-247-2256-6..
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SVAČINA, Š., BRETŠNAJDROVÁ, A. Dietologický slovník. Praha: Triton, 2008..
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SVAČINA, Š. Obezitologie a teorie metabolického syndromu. Praha. Triton, 2013. ISBN: 978-80-7387-678-4.. ISBN 978-80-7387-678-4.
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SVAČINA, Š.. Poruchy metabolismu a výživy. Praha: Galén, 2010, ISBN 9788072626762..
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ZADÁK, Z., VYROUBAL, P. Pokroky umělé výživy v intenzívní péči - orgánově specifické substráty. Anesteziologie a intenzívní medicína 2008..
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ZLATOHLÁVEK, L., a kol. Klinická dietologie a výživa. Praha. 2019. ISNB 978-80-88129-44-8. ISBN 978-80-88129-03-5.
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