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Course info
UFY / 0IKV1
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Course description
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Department/Unit / Abbreviation
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UFY
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0IKV1
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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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Clinical Nutrition 1
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Form of course completion
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Exam
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Form of course completion
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Exam
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Accredited / Credits
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Yes,
3
Cred.
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Type of completion
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Written
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Type of completion
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Written
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Time requirements
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lecture
24
[Hours/Semester]
practical class
36
[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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YES
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Language of instruction
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Czech
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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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14 / 14
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0 / 0
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0 / 0
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Included in study average
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YES
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Winter semester
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0 / 0
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0 / 0
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0 / 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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Czech
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Internship duration
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0
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| No. of hours of on-premise lessons |
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Evaluation scale |
A|B|C|D|E|F |
| Periodicity |
every year
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| Specification periodicity |
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Fundamental theoretical course |
No
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| Fundamental course |
Yes
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| Fundamental theoretical course |
No
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| Evaluation scale |
A|B|C|D|E|F |
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Substituted course
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None
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Preclusive courses
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N/A
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Prerequisite courses
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UFY/0IPFO
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Meet all prerequisites before registering
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NO
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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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UFY/BPNT2, UFY/0IKV2, UFY/0IST1
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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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Clinical nutrition is an interdisciplinary field that intersects all medical disciplines. Knowledge of the pathophysiology of metabolic processes and nutritional care is inherent to day-to-day care of patients and affects the outcome of patients.
Learning outcomes of the course unit The aim of the subject is to teach students the basics of metabolic care and nutritional support with respect to various pathological conditions. Above all, it is essential to be able to evaluate nutritional status, identify malnutrition and suggest an optimal way of nutrition.
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Requirements on student
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- active participation in lectures
- compulsory participation in exercises and e-learning assignments
- examination in the form of a written test
- percentage of success in the result min. 75%
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Content
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Topics:
1. Energy demand
1.1 Measurement (Indirect Calorimetry) and Calculations, Energy Balance
1.2 Metabolism in Acute Diseases (ebb, flow phase shock)
1.3 Hormonal regulation
1.4 Chronic critical patient
2. Macronutrients and micronutrients
2.1. Metabolism of proteins
2.2 Metabolism of sugars
2.3 Fat metabolism
2.4 Vitamins
2.5 Trace elements
3. Water, electrolytes, acid-base balance
3.1 Ensuring water balance
3.2 Ensuring Electrolyte Balance
3.3 Acidobasic equilibrium
4. Nutritional Screening
5. Malnutrition
5.1 Simple and stressful starvation
5.2 Clinical picture of malnutrition
5.3 Laboratory diagnostics of malnutrition
5.4 Eating Disorders (Mental Anorexia, Bulimia)
5.5 Malignant cachexia
6. Obesity
6.1 Causes
6.2 Evaluation
6.3 Consequences
6.4 Weight loss mechanism
7. Diet system, nutrition team
8. Enteral nutrition
8.1 Indications and contraindications
8.2 Technique of enteral nutrition (sipping, probiotic nutrition, PEG, jejunostomy)
8.3 Modes (continuous, bolus)
8.4 Complications
9. Parenteral nutrition
9.1 General principles (indications, contraindications)
9.2 Peripheral, central parenteral nutrition
9.3 Complications
9.4 Home parenteral nutrition
9.5 Monitoring the course of artificial nutrition
10. Clinical Nutrition in Patients with Diabetes
10.1 DM Type 1 Diet
10.2 Diet type DM2
10.3 Metabolic syndrome
10.4 Gestational diabetes
10.5 Glycemic index of food
10.6 Enteral nutrition in diabetics
10.7 Acute complications of diabetes mellitus
11. Intestinal microbe
11.1 Importance of intestinal microbioma
11.2 Prebiotics and probiotics
11.3 Klostridian intestinal infections
12. Wound healing, decubitus and nutrition
Practical exercises will focus on assessing the nutritional status of patients and suggesting appropriate nutrition with regard to ongoing illness.
The subject will partly take place in the form of e-learning in Moodle. E-learning course topics:
circuit No.
2. Macronutrients and micronutrients,
3.1 Ensuring water balance and
3.2 Ensuring electrolyte balance
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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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Basic:
KŘÍŽOVÁ, Jarmila, KŘEMEN, Jaromír, KOTRLÍKOVÁ, Eva, et al. Enterální a parenterální výživa. Praha, 2014. ISBN 978-80-204-3326-8.
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Basic:
ZLATOHLÁVEK, Lukáš, et al. Klinická dietologie a výživa. Praha, 2016. ISBN 978-80-88129-03-5.
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Basic:
Káňová, Bezděk. Klinická výživa. Ostravská univerzita, 2021. ISBN 978-80-7599-227-7.
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Basic:
MATUŠÍNSKÁ, K., URBAN, O., ČERVKOVÁ, A., FIALOVÁ A. Klinická výživa, studijní opora. Ostrava, 2018. ISBN 978-80-7464-575-4.
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Basic:
JANÍČKOVÁ, ŽĎÁRSKÁ, Denisa, KVAPIL, Milan. Moderní diabetologie. Praha, 2017. ISBN 978-80-88129-19-6.
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Basic:
MÁLKOVÁ, Hana, MÁLKOVÁ, Iva. Obezita. Malými krůčky k velké změně.. Praha, 2014. ISBN 978-80-87250-24-2.
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Basic:
POKOROVÁ, Petra. Výživa dialyzovaných pacientů. Praha, 2013. ISBN 978-80-87250-23-5.
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Extending:
SCHLEIP, Thilo. Histaminová intolerance. Praha, 2014. ISBN 978-80-7262-666-3.
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Recommended:
GROFOVÁ, Zuzana. Dieta na podporu hojení ran. Lékař vám vaří.. Praha, 2012. ISBN 978-80-87250-21-1.
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Recommended:
Svačina Š, Bretšnajderová A. Dietologický slovník. Praha, 2008. ISBN 978-80-7387-062-1.
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Recommended:
Kohout P. Dokumentace a hodnocení nutričního stavu pacientů. Praha: Forsapi, 2011. ISBN 978-80-87250-12-9.
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Recommended:
KOHOUT, Pavel, PAVLÍČKOVÁ, Jaroslava. Otázky kolem celiakie. Víte si rady s bezlepkovou dietou?. Praha, 2009. ISBN 978-80-87250-09-9.
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Recommended:
Svačina Š. et al. Poruchy metabolismu a výživy. Praha: Galén, 2010. ISBN 978-80-7262-676-2.
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Recommended:
Kohout P., Rušavý Z., Šerclová Z. Vybrané kapitoly z klinické výživy I.. Praha: Forsapi, 2010. ISBN 978-80-87250-08-2.
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On-line library catalogues
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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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Being present in classes
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60
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Continuous tasks completion (incl. correspondence tasks)
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10
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Preparation for an exam
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20
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Total
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90
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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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| - knowledge of subjects of common theoretical basis - physiology, pathological physiology, pathology and profiling subjects - human nutrition |
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Learning outcomes
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Knowledge - knowledge resulting from the course: |
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- the student will be able to recognize the threatened risks of malnutrition and other forms of nutrition disorders; will be oriented in dietary procedures for acute conditions and chronic diseases; will be able to clarify the application and importance of enteral and parenteral nutrition; based on the facts, the student will be able to suggest the optimal way of nutrition of the patients |
Skills - skills resulting from the course: |
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| - application of clinical nutrition in the implementation of professional practice in healthcare facilities |
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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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| IC11 - Activity in lessons (in discussion, group work, etc.) |
| IC8 - Didactic test |
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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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| Working with a patient |
| A1 - Lecture |
| D7 - Practice and creation of other professional skills (medical, legal, etc.) |
| D9 - Experiment |
| B1 - Discussion |
| G3 -E-learning |
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