Content
- Lectures: 45 hours
- Seminar: 15 hours
- Clinical exercises: 15 hours
- Independent work: 105 hours
Subject carrier
Description
1. Terminology of clinical nutrition.
2. Hospital malnutrition.
3. Nutritional assessment startus.
3.1. Nutritional aspects of chronic inflammatory diseases (IBD, AR, COPD…).
3.2. Nutrition of cancer patient.
3.3. Perioperative nutrition and nutrition after surgical procedures on the gastrointestinal system).
3.4. Nutrition of critically ill patients.
3.5. Nutrition in acute organ system failures.
3.6. The process of weight regulation.
3.7. Eating disorders and nutritional support of these patients.
3.8. Team treatment of eating disorders.
3.9. Alternative diet regimens for patients.
3.10. Nutrition of a patient with dysphagia.
3.11. Nutrition of the patient with excretory stoma (ileostoma, colostomy).
4. Types of artificial nutrition.
4.1. Enteral nutrition (EN).
4.2. Tube feeding (NGS, PEG, PEJ).
4.3. Parenteral nutrition (PN).
4.4. Carbohydrates, lipids and amino acids in PN.
4.5. Fluids, electrolytes, trace elements and vitamins in PN. PN approaches.
4.6. PN complications.
4.7. Home parenteral nutrition (HPN).
5. Organization of the dietetic service in the hospital.
5.1. The role of dietitians in the patient’s treatment process.
5.2. Dietetic education of patients and relatives.
