The student understands: – Epidemiology of the lower body injuries, – Neuromuscular control of the lower body movement (intermuscular coordination of functional movements, development of movement patterns and movement learning), – Most common lower...
The content of the course presents the framework for the possibility of using water as a therapeutic medium. The course presents a movement in water and swimming as a content of human treatment, with (i) the goal of maintaining and improving the physical and...
1. Osnove prehrane a. Osnove fiziologije, procesov prebave, osnove presnove in osnove termoregulacije ter porabe energije. b. Določanje energijskih potreb posameznih populacijskih skupin glede na spol, starost in druge specifične potrebe. c. Določanje hranilnih potreb...
1. Introduction to vascular approaches • importance and use of vascular access 2. Types of vascular approaches • central venous catheters • arterial catheters • midline catheters • epidural catheters 3. Indications for vascular access • short-term vs. long-term...
1. Environmental risk factors for non/communicable diseases with prevention. 1.1. Ecology and biogeochemical cycles 1.2. Biomonitoring 2. Environmental indicators 2.1. Atmosphere and air pollution 2.2. Preparation and monitoring of drinking water 2.3. Waste disposal...
Characteristics and processes of teamwork, their theoretical background and implementation, basic factors of effective teamwork, motivation for teamwork, trust, interconnectedness of team members, interpersonal and unconscious processes in the team, analysis and...
1. The essentials of toxicology 1.1 Dose-response dependence 2. Toxicokinetics and toxicodynamics 2.1 Absorption, distribution, metabolism and excretion 2.2 Basic and specific (teratogenesis, mutagenesis, genotoxicity) modes of action of toxic substances 3....
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...
1) TYPES OF FOOD PLANTS FOR MEALS PREPARATION 2) ORGANIZATION OF FOOD PLANT a) Observations and objectives of the food organization, b) Organization of business quality, c) Decision-making in the food organization, d) Labour and education needs in the food plant, e)...
Spletno mesto uporablja piškotke z namenom zagotavljanja spletne storitve in funkcionalnosti, ki jih brez piškotkov ne bi mogli nuditi. Z obiskom in uporabo spletnega mesta soglašate s piškotki.
