Course: Nutrition and Dietetics

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Course title Nutrition and Dietetics
Course code KOPA/VDV5
Organizational form of instruction Seminary
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 1
Language of instruction Czech
Status of course Compulsory
Form of instruction unspecified
Work placements unspecified
Recommended optional programme components None
  • Tichý Michal, MUDr. Ph.D.
Course content
Seminar Topics: 1. week: Nutrition and health 2. week: Composition of proper nutrition and its energetic value. Vitamins, minerals and trace elements. 3. week: Nutrition disorders, obesity, malnutrition, nutrition and civilization diseases. 4. week: Nutrition in intensive care. 5. week: The role of sugars, fats and proteins. The balance of liquids, evaluation of nutrition 6. week: The management of energetic balance (hunger, satiety). Body activity and nutrition. 7. week: Nutrition of the patients who belong to different age groups.

Learning activities and teaching methods
Learning outcomes
The subject is theoretical. It provides information about nutrition and its importance for the overall health of a human and about malnutrition. It introduces the students with the rules of food/meal -making and alternative ways. The part of the subject is also the evaluation of the state of nutrition and energetic-nutritious balance. Subject contains lectures which are the part of a theoretical ground for a general nurse.
Subject Knowledge: Student knows all the components of nutrition, he is able to educate about healthy nutrition, he knows its importance for the overall health state of a human, and he knows pathological states of nutrition. Student knows the risks of malnutrition and excessive nutrition and differences in application and acceptance of nutrition in an old age. Professional Skills: Student is able to evaluate the state of nutrition, manipulate with nutrition, educate the patients about the importance of nutrition in relation to treatment; he is able to evaluate the state of nutrition using BMI. He is able to identify nutrition disorders and to apply special procedures for enteral and parenteral ways of nutrition system in facilities or at home.

Assessment methods and criteria
80 % seminar attendance
Recommended literature
  • KUNOVÁ, V. Zdravá výživa. Praha, 2011. ISBN 978-80-247-3433-0.
  • 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.
  • VYTEJČKOVÁ, R. ET AL. Ošetřovatelské postupy v péči o nemocné II. Speciální část.. Praha, 2013. ISBN 978-80-247-3420-0.

Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Health Studies General Nurse (P15) Health service 2 Summer