1. komponenta

Lecture type	Total
Exercises	15
Lectures	30
Seminar	15

* Load is given in academic hour (1 academic hour = 45 minutes)

The course includes basic knowledge of proper nutrition for healthy people of different population groups and different profiles of restrictive diets for patients with a prior assessment of the patient's nutritional status.

1. Describe the types of macronutrients and micronutrients and the basic principles of proper/healthy nutrition.
2. Plan a menu adapted to a person's age, category and state of health.
3. Evaluate the factors that affect improper nutrition and negatively affect human health.
4. Describe the child with acute and chronic diseases, peculiarities of nutrition in operated patients and nutrition in special conditions (PEG, enteral, parenteral nutrition).
5. Apply anthropometric methods to assess the nutritional status of individuals and population groups.
6. create a menu in accordance with the physiological and energy needs of individuals and individual population groups

1. Dijetoterapija i klinička prehrana, Štimac, D., Krznarić, Ž., Vranešić Bender, D., Obrovac Glišić, M., Medicinska naklada, Zagreb, 2021.
2. Prehrana u općoj i kliničkoj pedijatriji, Kolaček, S., Hojsak, I., Niseteo, T., Medicinska naklada, Zagreb, 2016.

1. Zdravstvena njega kirurških bolesnika. (Poglavlje: Prehrana kirurških bolesnika), e - izdanje, Kalauz S. i sur, Zdravstveno veleučilište, Zagreb, 2021.
2. Nutrition Essentials for Nursing Practice (7th Edition), Dudek, S.G., Lippincott Williams & Wilkins, 2013.

Mandatory course - Part-time studij - Nursing