Content
- Lectures: 33 hours
- Independent work: 57 hours
Subject carrier
Description
1. METHODS OF NUTRITIONAL PROCESS
1.1 Determination of nutritional status, methods of anthropometric measurements
1.2 Determining eating habits and amounts of food consumed
1.3 Work and responsibilities of a dietitian in a medical team
2. NUTRITIONAL CARE THERAPY
2.1 Nutritional screening and nutritional assessment
2.2 Nutritional diagnosis (PES)
2.3 Nutrition plan and intervention
2.4 Nutrition monitoring and evaluation
3. DIET IN VARIOUS DISEASE
3.1 Diet in the treatment of diabetes
3.2 Diet in the treatment of chronic non-communicable disease
3.3 Diet in the treatment of urinary tract diseases
3.4 Diet in the treatment of liver disease
3.5 Diet in the treatment of the gastrointestinal tract
3.6 Diet in the treatment of infectious diseases
4. ALLERGIES AND FOOD INTOLERANCE
4.1 Appropriate food adjustments in the treatment of food allergies and intolerances
5. NUTRITION PLANNING AND MENU PREPARATION
5.1 Adapting the diet to individual needs by changing the composition of foods
5.2 Adapting the diet to individual needs by changing the composition of nutrients
5.3 Adapting the diet to individual needs by changing the texture of the food
5.4 Adapting nutrition to individual needs, taking into account different eating habits, cultural influences and socio-economic conditions
5.5 Examples of dealing with cases of dietary adaptation to different health and social needs
