1. SylabUZ
2. Wydział Lekarski i Nauk o Zdrowiu
3. semestr zimowy 2023/2024
4. WLiNZ - oferta ERASMUS / Lekarski - jednolite magisterskie sześcioletnie
5. Elective- Clinical nutrition

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Elective- Clinical nutrition - opis przedmiotu

Cel przedmiotu

Obtaining the necessary knowledge to determine the scope and nature of nutrition in disease states requiring specialized nutritional therapy, learning the principles of planning and using diets in diet-assisted treatment, goals of using nutritional therapy in specific clinical units, explaining the mechanisms of adverse reactions to food, recognizing and understanding the pathophysiology of allergic diseases

Wymagania wstępne

Zapisz zmiany

Knowledge of the primary nutrients and nutrients of food, knowledge of drug interactions with food

Zakres tematyczny

THEMATIC SCOPE OF THE SUBJECT:

1. Basics of clinical nutrition.
2. Principles of feeding a sick person. Practical tips for feeding a sick person.
3. Principles of nutrition in diseases of the gastrointestinal tract, liver disease and bile ducks. Nutrition in diseases of the oral cavity
4. Principles of nutrition in cardiovascular diseases. Nutrition in hyperlipidemia . Principles of nutrition in diseases of the hematopoietic system. Dietoprophylaxis and dietotherapy of complications of atherosclerosis
5. Principles of nutrition in diseases of the urinary system. Nutrition in urate diathesis. Feeding an unconscious patient.
6. Principles of nutrition in food allergies, bronchial asthma and viral infections. Protein-energy malnutrition and the efficiency of the immune system. Nutrition in metabolic diseases. Diet for the prevention and treatment of osteoporosis.
7. Principles of nutrition in eating disorders and metabolic diseases.
8. Enteral and parenteral nutrition: indications, contraindications, feeding techniques, complications. Substrates suitable for enteral and parenteral nutrition.
9. Drug-food interactions.Adverse reactions to food.
10. Primary diseases against the background of nutritional deficiencies and the principles of nutrition in cancer.
11. Development of individual nutritional recommendations in hospitalized patients with selected food diseases (diseases of the digestive system, urinary system, circulatory system.
12. Development of individual nutritional recommendations for hospitalized patients with food intolerance or allergy.
13. Guidelines for nutritional management in the preoperative, intraoperative and postoperative periods. The role of immunonutrition in surgery. Development of individual dietary assumptions for a patient hospitalized in a surgical ward.

Metody kształcenia

Methods giving (multimedia presentation), problem (discussion of clinical cases), activating (discussion, paper)

Efekty uczenia się i metody weryfikacji osiągania efektów uczenia się

Opis efektu	Symbole efektów	Metody weryfikacji	Forma zajęć

Warunki zaliczenia

A written single-choice test. In cases of absence, the student should catch up on gaps within the time agreed with the lecturer

FINAL GRADE. is the arithmetic mean of all the forms envisaged for the realization of the object. The results of the arithmetic mean are determined according to the principle: an average of 3,25 is a final grade of 3,5; an average of 3.75 is a final grade of 4.0; an average of 4.25 is a final grade of 4.5; an average of 4.75 is a final score of 5.0

Literatura podstawowa

1.     Basics of clinical nutrition. (red.) Sobotka L., 2019, Galen,spol.s.r.o

2.      Basics of nutrition and dietotherapy. Peckenpaugh N.,  1999, ISBN-0-7216-7707-

3.      Standards of parenteral and enteral nutrition)  Pertkiewicz M., Korta T., 2005, PZWL, Warszawa

SUPPLEMENTARY LITERATURE:

1.    Journals available in the University Library of the University of UZ, digital databases – medical sciences and health sciences;  http://www.bu.uz.zgora.pl/ 

Literatura uzupełniająca

Uwagi

Zmodyfikowane przez dr Justyna Mazurek-Popczyk (ostatnia modyfikacja: 24-05-2023 20:49)