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Medical Nutrition Therapy for Acute Clinical Diseases

Course abstract

The aim of the course is to introduce students with scientific-based skills of clinical nutrition, methods of treatment in the acute clinic situations.
Tasks of the course:
1) to give an understanding in etiology factors of acute clinical cases, mechanisms of malnutrition, clinical features and treatment possibilities;
2) to introduce with metabolic status evaluation and examination principles of critically ill patients;

3) to increase knowledge about nutrition therapy practical aspects in the treatment of acute clinical cases.

Learning outcomes and their assessment

Knowledge:
1) to know the patient examination methods, to explain their diagnostic informativity and possibilities of nutrition therapy in the acute clinical situations;
2) to know the diagnostics of acute medical situations, focused on the medical treatment and nutrition;
3) to know prevalence of acute clinical cases, their severity and understanding of the role of nutrition in the first periods of reconvalescence.
Skills:
4) students are able to evaluate the indications for the nutrition therapy in the acute clinical situations;
5) students are able to evaluate patients nutritional status, diagnostic significance, indications and contradictions of nutrition therapy in an acute clinical cases.
Competencies:

6) students are able to assess the principles of nutrition for healthy people and in cases of acute disease according to the metabolic demands and severity of the illness.

Course Content(Calendar)

Lectures
1. Introduction into the course program. Principles of clinical nutrition in the acute clinical situation. L2 S2
2. Clinical nutrition in the treatment of acute gastrointestinal diseases. L2 S2
3. Clinical nutrition in the treatment of acute liver and hepatobiliary diseases. L2 S2
4. Clinical nutrition in the treatment of acute pancreatic and neuroendocrine diseases. L2 S2
5. Clinical nutrition in the treatment of acute pulmonary and cardiovascular diseases. L2 S2
6. Clinical nutrition in the treatment of acute oncologic situations. L2 S2
7. Clinical nutrition in the treatment of acute kidney and urology diseases. L2 S2
8. Role of clinical nutrition in the treatment of acute burn, trauma, septic and postoperative situations. L2 S4
Seminars
1st seminar. Influence of nutrition on development of cardiovascular diseases
2rd seminar. Clinical nutrition in the treatment of acute liver and hepatobiliary diseases.
3th seminar. Clinical nutrition in the treatment of acute gastrointestinal diseases.
4th seminar. Clinical nutrition in the treatment of acute pancreatic and neuroendocrine diseases.
5th seminar. Clinical nutrition in the treatment of acute pulmonary and cardiovascular diseases.
6th seminar. Clinical nutrition in the treatment of acute oncologic situations.
7th seminar. Clinical nutrition in the treatment of acute kidney and urology diseases.
8th seminar. Role of clinical nutrition in the treatment of acute burn, trauma, septic and postoperative situations.

Requirements for awarding credit points

Attendance of lectures and seminars 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 – 40%;
2) attendance to lectures – 20%;

3) exam (written) – 40%.

Compulsory reading

1. Harrison's Principles of Internal Medicine (2016). 19th ed, McGraw-Hill Education.
2. Feldman, M, Friedman, S. L., Sleisenger, M H. (2016) Gastrointestinal and Liver Disease. Saunders.
3. Springs, D.C., Chaiben, J.P. (2008) Acute Medicine: A Practical Guide to the Management of Medical Emergencies. John Wiley & Sons.
4. Kumar & Clark’s Clinical Medicine (2016). 9th ed.

Further reading

1. Emmanuel, A, Inns, S. (2017) Lecture Notes: Gastroenterology and Hepatology. Wiley& Sons.
2. Lomer, M. (2014) Advanced Nutrition and Dietetics in Gastroenterology. John Wiley & Sons.
3. Matarese, L.E., Mullin, GE.G. (2015) The Health Professional's Guide to Gastrointestinal Nutrition. American Dietetic Association.
4. Mobbs, C.W., Yen, K., Hof, P.R. (2007) Mechanisms of Dietary Restriction in Aging and Disease. Karger.

Periodicals and other sources

1. www.gastrosource.com
2. www.studentconsult.com
3. www.uptodate.com
4. https://nutritionfacts.org

5. www.espen.org/education/espen-guidelines