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Organization of nutrition in treatment and prevention facilities

Вибіркова дисципліна для ОП

First

2021/2022

8 Semester

3

To consolidate and deepen the theoretical knowledge gained during the study of basic clinical disciplines (("Metabolism", "Hygiene with hygienic expertise", "Occupational safety in the field", "Microbiology with microbiological diagnostics", "Biological chemistry", "Analytical chemistry", "Human physiology"), mastering and improving practical skills in future activities on the basis of treatment and prevention facilities

Full-time form

1. Successful mastering of academic disciplines: "Metabolism", "Hygiene with hygienic expertise", "Occupational safety in the field", "Microbiology with microbiological diagnostics", "Biological chemistry", "Analytical chemistry", "Human physiology". 2. Ability to independently apply knowledge from academic disciplines: "Fundamentals of Nutrition", "Nutritional Hygiene", "Fundamentals of Physiology", etc. to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. 3. Possession of basic skills in compiling a daily diet.

"Organization of nutrition in health care facilities" is a discipline that covers the specifics of dietary nutrition in health care facilities. Since the organization of medical nutrition of patients in treatment and prevention facilities is one of the important sections in the complex of treatment activities, future specialists "Technologies of medical diagnostics and treatment" within the discipline "Nutrition in health care facilities" will be acquainted with the general concept of balanced nutrition , the proportionality of substances in diets, biochemical and physiological patterns that determine the assimilation of food by a sick person. The course will review the existing nutrition system in health care facilities in Ukraine.

1. Manzhaliy E.G., Falaleeva T.M., Ostapchenko L.I. Dietology and lifestyle in diseases of the gastrointestinal tract: a textbook. - M.: FLP "Vorona", 2020. - 90 p. 2. Pavlotskaya L.F., Dudenko N.V., Dimitrievich “Fundamentals of physiology, food hygiene and food safety problems”. Tutorial. 2007-441 p. 3. Mikheenko O. I. “Fundamentals of rational and healthy nutrition”, Textbook.–2017.– 189 p. 4. Shumilo G.I. "Cooking Technology". Proc. allowance. - K. Condor. – 2016.-506 p. 5. Karpenko P.A., Ryadovaya S.M., Grishchenko I.M., Melnichuk N.A. "Fundamentals of rational and therapeutic nutrition", Textbook. – 2011.-504 p.

Lectures, laboratory work, independent work

Semester assessment: modular tests, registration of food analysis results, knowledge of microbial contaminants and toxins, oral answers, additions Final assessment: in the form of a credit

Ukrainian