Content

Subject carrier

Description

– Introduction to public health and public health aspects of nutrition and dietetics.
– Principles and basic concepts of dietetics in public health.
– Population health care approaches in nutrition interventions and interventions in dietetics.
– Public health evaluation approaches from the perspective of nutrition and dietetics.
– Public health care aspects of nutrition and management of chronic non-infectious diseases (obesity, cardiovascular diseases, type II diabetes, cancer).
– Counselling evaluation in the field of dietetics in the light of public health.
– Global and European public health approaches from the perspective of nutrition and dietetics.
– Nutrition and food policy.
– Nutrition research methodologies.
– Nutritional and dietary epidemiology.
– Common development strategies.
– Determinants of health.
– Models of health promotion on population level.
– Measuring food/foodstuff intake.
– Assessment of a person’s/patient’s nutritional status.
– Assessment of nutritional habits and quantities of consumed food paying special attention to nutritional therapy requirements.
– Examples of treatment of cases of nutritional status and nutritional habits assessment.
– Nutrition planning.
– Basics of food safety.
– Individual nutrition planning for patients, including social, economic, religious, ethical, cultural and historical aspects.
– Nutrition counselling and communication.
– Counselling methods and strategies in the field of dietetics.
– Work and responsibilities of dietitians in a health care team.
– Nutritional support organization and ethics and counselling ethics in the field of dietetics.
– Effect of nutrients on an immunological answer and the dietitian’s role in counselling.
– Characteristics of nutrition in individual ages.
– Characteristics of nutrition in difficult environmental conditions and at different physical activities.
– Clinical nutrition in different medical conditions.
– Parenteral and enteral nutrition.
– Monitoring nutritional support.
– Analysis of energy and nutritional intake.
– Evaluation methods in public health and dietetics.