Subjects

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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)