Practical Training at a Department of Therapeutic Nutrition - CCVOLPV3
Title: Praxe na oddělení léčebné výživy
Guaranteed by: Department of Hygiene 3FM CU (12-HYG)
Faculty: Third Faculty of Medicine
Actual: from 2023
Semester: summer
Points: 3
E-Credits: 3
Examination process: summer s.:
Hours per week, examination: summer s.:0/30, C [HS]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
4EU+: no
Virtual mobility / capacity: no
Key competences:  
State of the course: not taught
Language: Czech
Teaching methods: full-time
Level:  
Guarantor: Mgr. Daniela Hrnčířová, Ph.D.
Examination dates   Schedule   
Annotation -
Expert practical training will make students aware of issues related to food preparation in a hospital setting and related workplaces.
Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Aim of the course -

Students shall master the basics of work organization at a hospital kitchen, in the area of personnel, technical, hygiene, and operational management. During their practice, students shall actively participate in activities performed in respective sections of a food catering facility. Having completed this training, students will write a report demonstrating the knowledge obtained during the training.

Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Literature -

Štěpán Svačina a kol.: Klinická dietologie, vydáno Grada Publishing, Praha 2008,

Navrátilová,M., Češková,E., Sobotka,L.: Klinická výživa v psychiatrii

Kohout,P., Kotrlíková,E.: Základy klinické výživy. Nakladatelství Krigl, Praha, 2005

Keller,U., Meier, R., Bertoli,S.: Klinická výživa, nakladatelství Scientia Medica, Praha, 1993

Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Teaching methods -

Practices at a Department of Therapeutic Nutrition

Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Requirements to the exam -

For receiving credit student has to submit "The report of practice course".

This forms must be signed and stamped by the responsible person (ie. chief of the department).

Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Syllabus -
  • Organization of work in a kitchen and related workplaces
  • Techniques and technology of food storage, its preparation and processing technology
  • Division into sections for food preparation in relation to dietary systems
  • Time plan of food preparation and expedition
  • Basic hygiene requirements for food storage, its preparation and processing technology
  • Usage of protective aids and means
  • Control over compliance with hygienic norms
  • Dietary systems, individual diets, food supplements
  • Principles of planning food regimens, norms
  • Ordering individual diets, updating
  • Control over nutrition norms and quality of diets

Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)