Content
- Seminar: 3 hours
- Clinical exercises: 142 hours
- Independent work: 215 hours
Subject carrier
Description
1. Nutrition planning in different institutions where practical training is carried out: hospital, home for the elderly, spa, schools, sports institutions, institute.
2. Sensory analysis of foods, dishes, meals.
3. Safety assurance system in the preparation of meals and transport of meals for nutrition.
4. Nutritional screening.
5. Methods of nutritional assessment.
6. Preparation of a nutrition plan and monitoring the process of a patient’s diet therapy.
7. Collaboration with the health care team.
8. Assessment of consumed food.
