Course: Practical Training 2

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Course title Practical Training 2
Course code ULZ/TTOP2
Organizational form of instruction Seminary
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 4
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Sladká Alena, Bc.
  • Radomská Věra, Bc.
Course content
Scope of the practice: - Acquainting with the institution, organization of work, occupational standards employed, principles of protection and safety in the preparation of food - Hygienic precautions in catering - arrange therapeutic diet plans for individual clients - Dispatching of food from the kitchen: control of the quality and quantity of the food dispatched at the food supply point as well as at particular departments, control of temperature of the food dispatched, control of the cleanness of vessels, control of packaging and dispatching of cold food to departments. - provide the nutritional support in patients before planned surgical interventions - provide specific food for pregnant women and breast-feeding mothers - prepare food for suckling babies in a dairy kitchen at a paediatric department - provide special enteral medicinal diets with cooperation a doctor - provide the nutrition in children with taking into account specific features and needs in children and adolescents - educate patients and their families - provide the food in patients suffering from disorders of the food intake (mental anorexia, bulimia, drug addicts, elderly persons suffering from senility, etc.) - provide diets with taking into account the general somatic condition in oncologic patients (anorexia, nausea after chemotherapy, after irradiation) - provide the food for elderly persons with taking into account their general health condition - compile the nourishment anamnesis in particular clinical conditions

Learning activities and teaching methods
Skills training
Learning outcomes
Targets of the subject: Verification, implementation and strengthening of theoretical knowledge and skill mastered in theoretical education and practical exercises in practice, i.e. at departments of clinical or therapeutic nutrition, at particular departments of the hospital, in spa institutions, etc. under expert supervision by nutritional therapists who are capable of the performance of the profession without expert supervision. Practice will be realized in the 3 types of medical facilities: 1. clinical ward in hospital, 2. health - social facilities for seniors and centers of social care., 3. spa resorts
The student - is able to establish the nutritional screening in patients at a department - controls the quality of food issued for the patient at a department - is able to establish the catering unit
Prerequisites
Conditioning subjects: TTOP1

Assessment methods and criteria
Student performance assessment

Requirements for granting the credit: 100% participation in practical exercises
Recommended literature
  • Během odborné praxe studneti využívají všechny odborné publikace, které jsou povinné nebo doporučené v profesně zaměřených předmětech..


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Health and Social Sciences Nutritional Therapy (2) Health service 2 Winter