1. komponenta

Lecture type	Total
Lectures	20
Practicum	45

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

This module deals with the dietary assessment methods (dietetic, anthropometric, biochemical, clinical) and specific measurement aid tools that are used in this assessment process. Through lectures and exercises each of the dietary assessment methods is explained, as well as food standards and recommendations/guides, tables /database with the chemical composition of food, and specific indices and methods "in vivo". Certain nutritional standards are explained in detail together with methods that are used for their development (especially RDA, DRI and DRV). Nutritional recommendations and guidelines are presented and their development is explained, as well as significance and application.
An overview of tables with chemical composition is given, their content and characteristics are described (strengths and weaknesses), methods for the validation of included data are described.
Chapter relating to dietetic methods, introduces students detailed with all commonly used methods and the advantages and disadvantages of each. Methods for validation and reproducibility of dietetic methods is explained through examples. For the nutritional assessment of adults and children, in health and disease different indices are also used (e.g. Mediterranean Index, Healthy Eating Index etc.). Characteristics of individual indexes are explained through examples. The most important biochemical methods are described and appropriate levels for the target biochemical parameters are cited.
During the exercises students use computer software and databases with the chemical composition of food for the calculation / creation of balanced menus; dietetic methods and indexes for dietary quality assessment. The glycemic index is used to evaluate the relationship of food intake and postprandial glucose concentrations in the blood. In the hospital medical laboratory certain biochemical methods will be presented to students.