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.