Lectures - 3rd year, summer semester: 1. Hypertension: Exogenous and endogenous factors of primary hypertension. Nutrition Factors. The role of obesity. Salt sensitivity. Salt in foods and beverages. Foods rich in potassium, calcium and magnesium. Diseases of the heart and blood circulation: Nutrition arteriosclerosis, coronary artery disease, myocardial insufficiency, heart rhythm disorders, cardiac edema. 2. Psychogenic eating disorders: Anorexia, bulimia, causes, prevalence, diagnosis, complications, treatment. Role of nutrition, psychotherapy. 3. Osteopenia, Osteoporosis. Nutrition in the prevention and treatment of osteoporosis. Rheumatic diseases of the joints, arthrosis: Influence of body weight, macro- and micronutrients. Hyperuricaemia, gout, dieting in the days. 4. dietary measures in acute and chronic glomerulonephritis, nephrotic syndrome and diabetic nephropathy, reduction of protein content of phosphorus in chronic renal insufficiency. Nutrition for kidney failure and dialysis treatment. Nutrition in kidney stones. Dental Diseases: Causes of Tooth Decay. Influence of individual foods and beverages and their combination on the pH of the oral cavity. Foods that reduce the risk of tooth decay. The role of fluoride in prevention. Fluoride content in food and beverages, supplementation, fluorosis .. 6. Malignant tumors: Systemic effects of tumors on taste, energy need and metabolism. Indications for dietary precautions. Therapeutic goals and strategies. Malnutrition diagnosis. Nutrition during chemotherapy and radiation. Nutrition for Digestive System Disorders. Nutrition for immunosuppression. 7. Algorithm of nutritional support, Choice of nutritional support, sipping, enteral nutrition with a thin probe and with puncture gastrostomy, parenteral nutrition. Enteral nutrition: Physiology, effects, strengths and weaknesses, methodology, approaches, substrates, pitfalls, risks, complications. Parenteral Nutrition: Characteristics, Effects, Advantages, Defects. All-in-one system. Methods, approaches, substrates, pitfalls, risks and complications. 8. Nutrition in pregnant and nursing mothers. Energetic and biological value of diet, iodine supplementation, folic acid, vitamins and minerals. Selection of suitable foods in terms of breastfeeding, fluteulence allergy. Exercises in individual semesters follow up on lectures, the content of which is as follows: - Medical history. Examination of nutritional status in practice. - Anthropometric measurements of patients, laboratory nutritional values - Dietary history processing. - Establishment of therapeutic plans for individual clients. - Criteria for dietary set-up for patients with the following discussion and assessment. - Nutrition tables - Creation of menus for diabetic, reductive diet - Planning menus for diet types of the diet system? Diet planning according to individual diseases, including its evaluation - Standard and special types of liquid diet: - Diet-saving, mash - Diet with strict fat limitation, - Fat restriction diet - Diet without subsistence - Diet with increased fiber content - Diet not sparing - Low-Diet Diet - Diet gluten free - Therapeutic nutrition for phenylketonuria - Nutritional nutrition for lactose intolerance - Diabetic, reductive and low cholesterol diet - Medicinal Nutrition for Pancreatic Disease - Treatment regimen for coronary units - Clinical Nutrition Principles in Geriatric Patients and Long-Term Patients.
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