Course: Principles of correct diet

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Course title Principles of correct diet
Course code KOPA/ZSVW
Organizational form of instruction Lecture
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. MPH
Course content
Seminar topics: Nutrition and individuals health. Structure of suitable nutrition and its energetic vlaue. Role of sugar, lipids and proteins. Vitamines and minerals and microelements. Management of enetrgetic balance. Physical activity and nutrition. Obesity. Nutrition disorders, nutrition and civilization diseases.

Learning activities and teaching methods
Learning outcomes
The subject covers lectures with a content that is a part of theoretical basics for nurses. It informs about a basic need of a human being. It gives self-contained information about nourishment and its meaning for a complete health state of a human being. It acquaints with the risks of undernourishment and overeating, and with the differences of feeding and food intake in old people. There also belong clinical conditions in nourishment disorders and enteral and parenteral ways of giving nourishment in institutions or at home. The important part is to acquaint students with the role of corresponding nourishment as an essential factor of civilization disease prevention.
Students gain integrated details of nutrition and its importance for the state of health. They are introduced to risks of malnutrition and supernutrition and to differneces of food delivery and receiving at senior age. Students gain knowldeges of clinical states at nutrition disorders and are introduced to enteral and parenteral way of nutrition delivery at medical institutions and at home.
Achieved reauirements from Education to Health I., II.

Assessment methods and criteria
Credits: check test
Recommended literature
  • MANUÁL PREVENCE V LÉKAŘSKÉ PRAXI 2. Výživa. Praha: Státní zdravotní ústav, 1995..
  • DLOUHÁ, R.:. Výživa: přehled základní problematiky. Praha: Karolinum, 1999.. ISBN 80-7184-757-7.
  • DUDEK, S. G. Nutrition Handbook for Nursing Practice. Philadelphia: Lippincott, Raven Publishers, 1997.. ISBN 0-397-55364-1.
  • ESCHLEMAN, M. M. Introductory Nutrition and Nutrition Therapy. Philadelphia: Lippincott-Raven Publishers, 1996.. ISBN 0-397-55108-8.
  • GREENWOOD, J. K. The IBD Nutrition Book. Chichester: Wiley Europe, 1992.. ISBN 0-471-54630-5.
  • HANREICH, I. ET AL. Výživa kojenců aneb jídlo a pití v prvním roce života. Praha: Grada Publishing, 2000.. ISBN 80-7169-841-5.
  • HEJDA, S. ET AL. Výživa a zdravotní stav člověka. Praha: Avicenum, 1987..
  • KELLER, U. ET AL. Klinická výživa. Praha: Scientia medica, 1993..
  • KLEINWECHTEROVÁ, H., BRÁZDOVÁ, Z. Výživový stav člověka a způsoby jeho zjišťování, Brno : IDV PZ, 1992. 1992.
  • KOZIEROVÁ, B. et al. Ošetrovateľstvo I. Martin: Osveta, 1995. 1186s.. ISBN 80-217-0528-0.
  • PENNINGTON, J. A. T. Bowes and Church´s Food Values of Portions Commonly Used. 17th ed. Philadelphia: Lippincott-Raven Publishers, 1998.. ISBN 0-397-55435-4.
  • ROGER, J. D. P. Kniha o zdravé výživě. Praha : Advent. 1995. 1995.
  • ZADÁK, Z. Výživa v intenzivní péči. Praha : Grada Publishing, 2002. 2002. ISBN 80-247-0320-3.

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 (A09) Health service 2 Summer