Content
- Lectures: 3 hours
- Clinical exercises: 147 hours
- Independent work: 210 hours
Subject carrier
Description
1. Nutrition planning in different institutions where practical training is carried out
2. Sensory analysis of foods, dishes, meals
3. Safety assurance system in the preparation of meals and transport of meals for nutrition
4. Computer planning and menu analysis
5. Nutrition therapy of patients
a. Nutritional screening
b. Nutritional diagnosis
c. Nutritional intervention
d. Nutrition monitoring and evaluation
6. Methods of nutritional assessment of patients
7. Preparation of a nutrition plan and monitoring the process of a patient’s diet therapy
8. Collaboration with the health care team
9. Individual and group nutrition counseling for patients
10. Promotion of healthy eating at the workplace
11. Nutrition policy
