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Course info
UFY / NTCP
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Course description
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Department/Unit / Abbreviation
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UFY
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NTCP
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Academic Year
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2023/2024
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Academic Year
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2023/2024
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Title
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Plann. and preparation of the cur. nutr.
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Form of course completion
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Pre-Exam Credit
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Form of course completion
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Pre-Exam Credit
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Long Title
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Planning and preparation of the curative nutrition
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Accredited / Credits
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Yes,
10
Cred.
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Type of completion
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Combined
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Type of completion
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Combined
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Time requirements
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practical class
60
[Hours/Semester]
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Course credit prior to examination
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No
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Course credit prior to examination
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No
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Automatic acceptance of credit before examination
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No
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Included in study average
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NO
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Language of instruction
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English
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Occ/max
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Automatic acceptance of credit before examination
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No
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Summer semester
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0 / -
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0 / -
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0 / -
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Included in study average
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NO
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Winter semester
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0 / -
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0 / -
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0 / -
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Repeated registration
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NO
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Repeated registration
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NO
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Timetable
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Yes
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Semester taught
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Summer semester
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Semester taught
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Summer semester
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Minimum (B + C) students
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not determined
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Optional course |
Yes
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Optional course
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Yes
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Language of instruction
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English
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Internship duration
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0
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| No. of hours of on-premise lessons |
0
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Evaluation scale |
S|N |
| Periodicity |
every year
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| Specification periodicity |
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Fundamental theoretical course |
No
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| Fundamental course |
No
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| Fundamental theoretical course |
No
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| Evaluation scale |
S|N |
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Substituted course
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UFY/EPPN
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Preclusive courses
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N/A
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Prerequisite courses
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N/A
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Informally recommended courses
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N/A
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Courses depending on this Course
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N/A
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Histogram of students' grades over the years:
Graphic PNG
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XLS
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Course objectives:
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The course is conceived as practical. The aim of the course is to acquaint students with the work of a nutrition therapist (dietitian) in nutritional counselling. During the practical exercises the student will be able to test the acquired theoretical knowledge in practice. Within each exercise, the individual parts of the nutritional examination and education will be discussed.
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Requirements on student
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100% participation on practical exercises, elaboration and presentation of a project in the field of nutritional counselling.
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Content
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1. Basic anthropometric measurements (body height, body weight, BMI, WHR, skin folds, body circuits)
2. Instrumental anthropometric measurements (BIA (InBody, Bodystat, Tanita), DXA)
3. Measurement of basal metabolism by indirect calorimetry, calculation of energy needs of the organism
4. Evaluation of nutritional status
5. Methods of evaluation of nutritional consumption
6. Consultations by age: children and adolescents, adults, seniors
7. Consultation of people with specific nutritional requirements: pregnant and breastfeeding women, athletes, hardworking, alternatively eating
8. The first consultation with the patient: content, course, main intentions. Ongoing inspections
9. General education about a healthy lifestyle, food labelling, basic knowledge of nutrition
10. Education of individual diets: food allergies, celiac disease, lactose intolerance, etc.
11. Nutritional counselling for the obese
12. Nutritional counselling for diabetics
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Activities
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Fields of study
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Guarantors and lecturers
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Literature
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Time requirements
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All forms of study
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Activities
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Time requirements for activity [h]
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Homework for lessons
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30
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Work with a technical appliances in health care
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20
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Semestral work
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60
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On-the-job training
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70
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Self-tutoring
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20
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Consultation of work with the teacher/tutor (incl. electronic)
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10
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Being present in classes
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90
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Total
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300
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Prerequisites
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Competences - students are expected to possess the following competences before the course commences to finish it successfully: |
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| Before starting the study of the subject, the student should have knowledge in the field of medical and community nutrition, dietary system and the nutritional care process. The student should be able to compile a meal plan for individual diets, create educational material using evidence-based medicine resources. |
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Learning outcomes
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Knowledge - knowledge resulting from the course: |
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| After completing the course, students will have basic skills in providing nutritional counselling. Students will be able to perform basic and instrumental measurements of the client's body composition, evaluate its nutritional status and nutritional consumption. Subsequently, based on all identified characteristics, students will be able to provide individual, scientifically based nutritional counselling. In addition, students will have the opportunity to test their options in preparing their own educational materials. |
Skills - skills resulting from the course: |
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| After completing the course, students will have basic skills in providing nutritional counselling. Students will be able to perform basic and instrumental measurements of the client's body composition, evaluate its nutritional status and nutritional consumption. Subsequently, based on all identified characteristics, students will be able to provide individual, scientifically based nutritional counselling. In addition, students will have the opportunity to test their options in preparing their own educational materials. |
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Assessment methods
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Knowledge - knowledge achieved by taking this course are verified by the following means: |
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| IIA6 - Project (outcome of project education) |
| IC11 - Activity in lessons (in discussion, group work, etc.) |
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Teaching methods
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Knowledge - the following training methods are used to achieve the required knowledge: |
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| A1 - Lecture |
| A4 - Interview (asking questions when encoding and repeating the subject matter) |
| B1 - Discussion |
| C1 - Observation of objects/phenomena/processes |
| D7 - Practice and creation of other professional skills (medical, legal, etc.) |
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