Syllabus
- Principles of good nutrition
- Nutrition in prevention of select chronic diseases (atherosclerosis, cancer, osteoporosis, obesity, diabetes...)
- Importance and need of nutrients (proteins, lipids, saccharides, minerals, trace elements, and vitamins)
- Energy metabolism, metabolism of major nutrients
- Metabolism of water and electrolytes
- Nutritive and hygienic importance of selected foods
- Nutritional needs associated with specific population groups (pregnant and breastfeeding women, infants, children, and seniors)
- Starvation and malnutrition ? causes, pathophysiology, clinical picture, diagnostics, and prevention
- Prevention of alimentary infections and intoxications
- Basic nutrition toxicology. Food safety. Toxic substances in food. Mushroom poisoning.
- Assessment of nutrition state
- Basics of diet management. Hospital dietary system. Main principles of individual diets.
- Clinical nutrition. Principles of parenteral and enteral nutrition.
- Hygienic requirements for boarding services and hospital boarding.
Annotation
A basic course in nutrition for health care nurses. The course acquaints students with nutrition issues associated with both ill health and good health.