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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