Nutrition and Dietetics

Nutrition and Dietetics
Module:	Basic Sciences
ECTS:	3
Contact hours – lectures:	30
Contact hours – seminar:	15
Contact hours – clinical exercises:
Contact hours – clinical practice:
Holder of subject:	Rok Poličnik, Senior Lecturer
Year of study:	First
Nutrition and Dietetics
Contact hours – lectures:	30
Contact hours – seminar:	15
Contact hours – clinical exercises:
Contact hours – clinical practice:
Holder of subject:	Rok Poličnik, Senior Lecturer
Education providers:	Rok Poličnik, Senior Lecturer Andreja Širca Čampa, Senior Lecturer
Level of study:	First Bologna cycle professional education study program
Semester:	Winter
Language:	Slovene/English
Subject-specific competences:	Students develop the skills enabling them to work independently and professionally, using evidence-based interventions: help students develop the knowledge and skills on food science, dietetics and clinical nutrition as well as in the field of behavioral sciences which represent the basis for the certification of dieticians and their work in health care, to become familiar with patient diets and the difference between diets for healthy individuals and patients, to become familiar with the nutritional status assessment of patients and their diets, to learn the methods for prescribing diets, to become familiar with foods/meals for special nutritional uses and with dietary menus for specific diseases, to acquire knowledge of technical terminology used in medical dietetics, to develop the ability to identify, critically analyse and improve nutritional habits, the need for introducing a diet and related dietary issues of individuals and the society, to develop the ability to work independently and to propose improvements in aspects of meal planning and preparation, food technology, culture, social welfare, nutritional psychology, environment and economy, to develop skills based on physiological and clinical knowledge, research, monitoring and documenting, to master nutrition therapy for different diseases and preventive health care, based on research findings and evidence-based practice, to be able to establish good relationships with patients and their family members, and to understand the mechanisms influencing our behaviour and our desire for change. Knowledge and understanding: At the end of this course, students will be able to plan an integrated approach to healthy nutrition for different target groups and master the dietetic regime.
Mandatory references:	Hlastan Ribič, C., 2009. Zdrava prehrana: Skripta za študente medicine, 2009. Ministrstvo za zdravje, 2008. Priporočila za prehransko obravnavo bolnikov v bolnišnicah in starostnikov v domovih za starejše občane. Ljubljana: Ministrstvo za zdravje. Mahan, K., Escott-Stump, S., Raymond, J.L., 2012. Krause's Food and the Nutrition Care Process. 13th ed. St. Louis: Saunders Company. Whitney, E.N., Cataldo, C.B. & Rolfes, S.R., 2006. Understanding normal and clinical nutrition. 7th ed. Belmont: Eest/Wadsworth. Sobotka, L., 2004. Basics in clinical nutrition. 3rd ed. Praga: Galen.
Recommended references:	Ministrstvo za zdravje, 2004. Referenčne vrednosti za vnos hranil. Ljubljana: Ministrstvo za zdravje.
Study obligations:	50% obligatory attendance at lectures
Assessment methods:	written examination (80%) assignments (20%)