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Course, academic year 2023/2024
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Nutrition - CHSNY3
Title: Výživa
Guaranteed by: Department of Hygiene 3FM CU (12-HYG)
Faculty: Third Faculty of Medicine
Actual: from 2016
Semester: winter
Points: 3
E-Credits: 3
Examination process: winter s.:
Hours per week, examination: winter s.:0/10, C+Ex [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
Teaching methods: full-time
Level:  
Guarantor: doc. MUDr. Pavel Dlouhý, Ph.D.
Co-requisite : CHSAN1, CHSCH1, CHSPF2, CHSPH1
Examination dates   Schedule   
Annotation -
A basic course in nutrition for health care nurses. The course acquaints students with nutrition issues associated with both ill health and good health.
Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Aim of the course -

To teach students the basics of physiology, hygiene, nutrition, general and special diets, and clinical nutrition.

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

1) Kolektiv: Manuál prevence v lékařské praxi - souborné vydání, Univerzita Karlova / Fortuna, 2004, 733 stran

2) Keller U., Meier R., Bertoli S.: Klinická výživa, Scientia medica, Praha, 1993, 240 stran

3) Anděl M. a kol.: Diabetes mellitus a další poruchy metabolismu, Galén, Praha, 2001, 210 stran

4) Brodanová M., Anděl M.: Infuzní terapie, parenterální a enterální výživa, Grada, Praha, 1994, 296 stran

5) Zadák Z.: Výživa v intenzivní péči, Grada Publishing, Praha, 2002, 487 stran

6) Svačina Š. a kol.: Klinická dietologie, Grada, Praha, 2008, 384 stran

7) Blatná J., Dostálová J., Perlín C., Tláskal P.: Výživa na začátku 21. století. Společnost pro výživu, Praha, 2005, 80 stran

8) Hainer V., Kunešová M. a kol.: Obezita, Galén, Praha, 1997, 126 stran

9) Češka R.: Cholesterol a ateroskleróza - léčba hyperlipidémií, Maxdorf, Praha, 1999, 226 stran

10) Bowman B.A., Russell R.M. (edit.): Present Kowledge in Nutrition, 9th Edition, ILSI Press, Washington, 2006,

11) Deutsche Gesellschaft für Ernährung: Referenzwerte für die Nährstoffzufuhr, Umschau, Frankfurt/Main, 2000, 240 stran

12) US Dep. of Health and Human Services and U.S. Dep. of Agriculture: Dietary Guidelines for Americans, Washington, 2005

13) IOM: Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids, The National Academies Press, , Washington, 2005

14) Gibbon R.S.: Principles of Nutritional Assessment. Oxford University Press, 2005, 928 stran

15) Hronek M: Výživa ženy v obdobích těhotenství a kojení. Maxdorf, 2004, 316 stran

16) Vacek V: Alimentární infekce. Galén, Praha, 2002, 163 stran

17) Kolektiv: Zásady správné výrobní a hygienické praxe ve stravovacích službách, I. část. Národní informační středisko pro podporu jakosti. Praha, 2006, 64 stran

18) Kolektiv: Zásady správné výrobní a hygienické praxe ve stravovacích službách, II. část. Národní informační středisko pro podporu jakosti. Praha, 2006, 51 stran

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

Lectures

Last update: Rambousková Jolana, doc. MUDr., CSc. (23.10.2008)
Requirements to the exam -

At least 80% of attendance at practical training is necessary for awarding the credit.

Last update: Rambousková Jolana, doc. MUDr., CSc. (30.10.2008)
Syllabus -
  • Principles of good nutrition
  • Nutrition in prevention of select chronic diseases (atherosclerosis, cancer, osteoporosis, obesity, diabetes...)
  • Importance and need of nutrients (proteins, lipids, saccharides, minerals, trace elements, and vitamins)
  • Energy metabolism, metabolism of major nutrients
  • Metabolism of water and electrolytes
  • Nutritive and hygienic importance of selected foods
  • Nutritional needs associated with specific population groups (pregnant and breastfeeding women, infants, children, and seniors)
  • Starvation and malnutrition ? causes, pathophysiology, clinical picture, diagnostics, and prevention
  • Prevention of alimentary infections and intoxications
  • Basic nutrition toxicology. Food safety. Toxic substances in food. Mushroom poisoning.
  • Assessment of nutrition state
  • Basics of diet management. Hospital dietary system. Main principles of individual diets.
  • Clinical nutrition. Principles of parenteral and enteral nutrition.
  • Hygienic requirements for boarding services and hospital boarding.

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