Тheme №7. Medical control over organization of the treatment (dietary) nutrition at the treatment and-prophylactic establishments in the public care system.

2.1.1. Pathogenetic principles of the dietary nutrition.

2.1.2. Classification of the dietary food.

2.1.3. Risk of hospital infections and food poisoning in the treatment and-prophylactic establishments (hospitals) and public care system.

2.2. Student should have professional skills:

2.2.1. Organization of medical nutrition surveillance patients in the treatment and-prophylactic establishments.

2.2.2. Carry out preventive measures in order to optimize nutrition in the treatment and-prophylactic establishments, sanatoriums and dispensaries.

3. Self-StudyMaterial Programm to practical training:

3.1. Principles of the treatment (dietary) nutrition.

3.2. Characteristics of the therapeutic diets.

3.3. Functional duties of the treatment and-prophylactic establishment’s staff carried out organization of dietary nutrition.

3.4. Enumerate foods and dishes, which receiving, production and implementation in health care facilities were prohibited.

3.5. Enumerate foods and dishes which are not allowed to take from the patient's relatives.

3.6. Features of treatment (diet) nutrition in the health care centers and dispensaries.

3.7. Features of treatment (diet) nutrition in the treatment and-prophylactic establishments.

3.8. Preventive measures focused on the acute intestinal infections and food poisoning occuarence at the organization of medical nutrition in the treatment and-prophylactic establishments.