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.
