Content
- Lectures: 45 hours
- Exercises 15 hours
- Independent work: 120 hours
Subject carrier
Description
1. Technological procedures in food preparation for the elderly. 1.a.
Preprocessing technology. 1.b. Thermal procedures. 1.c. The effect of procedures
on the quality of finished dishes. 2. Quality assurance system in the
preparation of meals and transport of meals for the nutrition of the elderly.
3. Lifestyle of the elderly. 4. Nutrition planning in the elderly. 4.a. Healthy
nutrition. 4.b. Dietary nutrition. 4.c. Nutrition adapted to the individual
needs of the elderly. 4.d. Sensory analysis of foods, dishes, meals.
5. Nutrition treatment methods in the elderly. 5.a. Nutritional screening. 5.b.
Nutritional status assessment. 5.c. Appraisal of nutritional habits and
quantities of consumed food. 5.d. Preparation of the nutrition plan. 5.e.
Monitoring nutritional therapy of the elderly. 5.d. Nutrition counselling of the
elderly. 6. Andragogical work in the field of nutrition education and work with
the elderly. 6.a. ICT.
