Oct 21, 2019   10:32 p.m. Uršuľa
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Course syllabus N436D0_4I - Dietology (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436D0_4I
Course unit title: Dietology
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
In the course of the semester 12 tests will be written, each for 100 points. To obtain evaluation "A" students need to get min. 92%, for "B" to obtain min. 83%, for the evaluation of "C" min. 74%, for the evaluation of "D" min. 65% and for the evaluation of "E" min. 56%. Credits will not be granted if a student gets less than 56%.
 
Learning outcomes of the course unit:
Student knows the basic types of diets during individual diseases of human body, dietetically requirements in dependance on human evolution, workload a physilogical state, dietetically system in hospitals and trends in nutrition.
 
Course contents:
Criterions of appropriate nutrition
Nutrition at different human evolution, workload and physiological state
Therapeutic nutrition at dieseases of throat, stomach, small intestine and colon
Therapeutic nutrition at dieseases of pancreas and gall-bladder
Therapeutic nutrition at dieseases of liver
Therapeutic nutrition at dieseases of cardiovascular system
Therapeutic nutrition at dieseases of urinary system
Therapeutic nutrition at dieseases of skeletal system
Therapeutic nutrition at metabolic dieseases
Therapeutic nutrition at unbalanced food intake
Therapeutic nutrition at cancer dieseases
Dietetically system for hospitals
Trends in nutrition
 
Recommended or required reading:
Basic:
HOLCÁTOVÁ, I. -- BRETŠNAJDROVÁ, A. -- SVAČINA, Š. Klinická dietológia. Praha: Grada Publishing, 2008. 394 p. ISBN 978-80-247-2256-6.
OLSON, J. -- SHILS, M. -- SHIKE, M. Modern nutrition in health and disease, I and II. Philadephia: Williams and Wilkins, 1994. 923 p. ISBN 0-8121-1485-X.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 56

ABCDEFX
7,1 %28,6 %33,9 %23,2 %5,4 %1,8 %
Name of lecturer(s): doc. Ing. Lucia Bírošová, PhD. (person responsible for course)
Ing. Alžbeta Medveďová, PhD. (examiner, instructor, lecturer) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Lucia Bírošová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: