FVP:UOGK042 Nourishment and Dietetics - Course Information

UOGK042 Nourishment and Dietetics

Extent and Intensity

4/0/0. 1 credit(s). Type of Completion: z (credit).

Teacher(s)

MUDr. Igor Satinský, Ph.D. (lecturer)

Guaranteed by

MUDr. Igor Satinský, Ph.D.
Institute of Paramedical Health Studies – Faculty of Public Policies in Opava
Contact Person: Mgr. Gabriela Světnická

Timetable

Thu 5. 3. 13:05–16:20 C311

Prerequisites (in Czech)

FAKULTA(FVP) && TYP_STUDIA(B) && FORMA(K)

Course Enrolment Limitations

The course is only offered to the students of the study fields the course is directly associated with.

fields of study / plans the course is directly associated with

• General Nursing Studies (programme FVP, B5341-OSET)

Course objectives

The course introduces into nursing care for the basic human need: nourishment. It provides comprehensive information on nourishment and its importance for human well-being. It presents hazards of malnutrition and over-nutrition and differences in food serving and intake in old age. It includes clinical statuses of nutritional disorders and enteral and parenteral ways of food serving in facilities and at home. The students acquire knowledge and skills important for clinical practice.

Syllabus

• 1. Nourishment and health condition of human being, determination of nutritional state.
  2. Diet composition and energy value. Minerals and vitamins in diet. Energy balance control (hunger, satiety). Exercise and nourishment.
  3. Diets and dietary system. Obesity. Malnutrition.
  4. Nourishment in child age.
  5. Artificial nourishment, parenteral and enteral.
  6. Significance of nutrition to humans, food composition. Effects of chronic alcohol drinking and drug taking on nutritional state.
  7. Disorders of chewing, swallowing, digestion and absorption. Chronic diseases affecting food intake.
  8. Anorexia nervosa and bulimia.
  9. Dangers of nourishment disorders for hospitalized patients, diets for oncological patients.

Literature

required literature
• HEINRICH, K. Výživa v medicíně a dietetika. Praha: Grada Publishing, 2015. ISBN 978-80-247-4533-6. info
• SATINSKÝ, I. Výživa a dietetika. Distanční studijní opora [online]. c2008, posl. akt. 2008 [cit. 2012-08-23). Opava: Slezská univerzita v Opavě, 2008. URL info
• GROFOVÁ, Z. Nutriční podpora - praktický rádce pro sestry. Praha: Grada Publishing, 2007. ISBN 978-80-247-1868-2. info
• KLEINWECHTEROVÁ, H., BRÁZDOVÁ, Z. Výživový stav člověka a způsoby jeho zjišťování. Brno: NCO NZO, 2005. ISBN 80-7013-336-8. info
• MUSIL, D. Klinická výživa a intenzivní metabolická péče. Olomouc: Univerzita Palackého, 2002. ISBN 80-244-0566-0. info

recommended literature
• ODSTRČIL, J., ODSTRČILOVÁ, M. Chemie potravin. Brno:NCO NZO, 2006. ISBN 80-7013-435-6. info
• ANDĚL, M. BENEŠ, P. Výživa nemocných v těžkých stavech. Brno: IDVPZ, 1999. ISBN 80-7013-271-X. info

Language of instruction

Czech

Further comments (probably available only in Czech)

The course can also be completed outside the examination period.
Information on the extent and intensity of the course: Přednáška 4 HOD/SEM.

Teacher's information

The contact instruction is implemented through the system of tutorials on selected topics. The combined part of the studies is implemented in the e-learning course environment at e-portal http://elearning.fvp.slu.cz/. The students have study supports including correspondence tasks available for instruction there. The course is concluded by a credit in written or oral form; within it, the student will demonstrate knowledge of basic and recommended reading and be able to discuss the processed correspondence tasks. The student will have the opportunity to consult individually the topics studied, through individual or group tutorials or electronic mail.
Credit requirements:
Elaboration of a seminar essay.
Written test with cut-off score: 80%.

• Enrolment Statistics (Summer 2020, recent)
  
• Permalink: https://is.slu.cz/course/fvp/summer2020/UOGK042