LV EN RU DE FR

Medical Nutrition Therapy in Chronic Diseases

Course abstract

The aim of the course is to introduce students with methods of medical nutrition therapy in chronic diseases.
Tasks of the course:
1) to acquaint students with latest findings in aetiology, incidence and clinical symptoms of chronic diseases;
2) to introduce with baseline treatment of chronic diseases;

3) to increase knowledge about the modification of medical nutrition in chronic diseases patients.

Learning outcomes and their assessment

Knowledge:
1) to consolidate their knowledge of the most commonly observed chronic diseases and their pathology algorithm, clinical symptoms;
2) to expand the knowledge of principles of treatment and methods of medical nutrition therapy.
Skills:
3) students are able to modify the medical nutrition in the patients of each case.
Competencies:

4) students are able to assess the medical nutrition therapy in chronic diseases.

Course Content(Calendar)

Lectures
1. Pathogenesis of atherosclerosis. Atherosclerotic diseases and their manifestation. L2
2. Cardiovascular prevention. Lipid metabolism and dyslipidaemia, their therapy. L2
3. Influence of nutrition on development of cardiovascular diseases. L4 S2
4. Food allergy, the most important food allergens, clinical manifestations of food allergy, diagnostic methods and main principles of treatment. L4
5. Clinical nutrition in the treatment of chronic upper gastrointestinal diseases. L2 S2
6. Clinical nutrition in the treatment of chronic lower gastrointestinal diseases. L2 S2
7. Clinical nutrition in the treatment of chronic liver, gall bladder and pancreas diseases. L2 S2
8. Kidney diseases. Glomerular and tubulointerstitial diseases. Renal failure. Medical nutrition. L2 S4
9. Etiology, diagnostics and treatment of oncological diseases. Cachexia. Anorexia. Medical nutrition. L2 S2
10. Medical nutrition for anemia. L2 S2
11. Medical nutrition therapy for endocrine diseases. L2 S2
12. Medical nutrition therapy for rheumatic disease. L2 S2
13. Medical nutrition therapy for diabetes mellitus patients. L2 S2
14. Medical nutrition therapy in hypoglycaemia of nondiabetic origin. L2 S2
15. Medical nutrition therapy in obesity. L2 S2
16. Medical nutrition therapy and metabolic syndrome. L2 S2
Seminars
1st seminar. Influence of nutrition on development of cardiovascular diseases
2nd seminar. Clinical nutrition in the treatment of chronic upper gastrointestinal diseases.
3rd seminar. Clinical nutrition in the treatment of chronic lower gastrointestinal diseases.
4th seminar. Clinical nutrition in the treatment of chronic liver, gall bladder and pancreas diseases.
5th seminar. Kidney diseases. Glomerular and tubulointerstitial diseases. Renal failure. Medical nutrition.
6th seminar. Etiology, diagnostics and treatment of oncological diseases. Cachexia. Anorexia. Medical nutrition.
7th seminar. Medical nutrition for anemia.
8th seminar. Medical nutrition therapy for endocrine diseases.
9th seminar. Medical nutrition therapy for rheumatic disease.
10th seminar. Medical nutrition therapy for diabetes mellitus patients.
11th seminar. Medical nutrition therapy in hypoglycaemia of nondiabetic origin.
12th seminar. Medical nutrition therapy in obesity.

13th seminar. Medical nutrition therapy and metabolic syndrome.

Requirements for awarding credit points

Attendance in lectures is mandatory, active participation in seminars and successfully passed exam.

Description of the organization and tasks of students’ independent work

Students’ independent work is organized on individual basis and /or in working groups by assigning the following tasks:
1) to prepare independently for seminars;
2) to study literature related to the course thematic;

3) to prepare independently to exam.

Criteria for Evaluating Learning Outcomes

Awarding credits:
1) active participation in seminars – 50%;

2) exam (written) – 50%.

Compulsory reading

1. Mahan, L. K., Escott-Stump, S. (2004) Krause's food, nutrition, & diet therapy. 11th ed. Saunders.
2. Morgan, M., L. (1998) Fundamentals of clinical nutrition. Mosby, 1998.
3. Shils, M., E. (1994) Modern nutrition in health and disease. 8th ed. Williams & Wilkins.

Further reading

1. Grodner, M., De Young, S, Longs, S. (2003) Foundations and Clinical Application of Nutrition: A Nursing Approach. Elsevier Health Sciences.
2. Peikin, S.R. (1999). Gastrointestinal Health. Harper Collins books.
3. Rolfes, S., Whitney, E., Pinna, K. (2009) Understanding Normal and Clinical Nutrition. 8th edit. Cengage Learning.

Periodicals and other sources

1. www.gastrosource.com
2. European Journal of Clinical Nutrition
3. American Journal of Clinical Nutrition
4. Journal of Clinical Nutrition

5. CMEonDiabetes.com