Unit 1: Introduction to Hospital Nutrition
- Definition and importance of therapeutic nutrition within hospitals
- The difference between therapeutic nutrition and general nutrition
- The structure of the hospital's nutrition department (nutritionist – kitchen supervisor – clinical nutritionist)
- Patients' rights in nutritional care
- Coordination between the doctor, nutritionist, and nursing team
- Types of nutrition units in hospitals (inpatients – outpatients – intensive care – oncology – children)
Unit 2: Clinical Nutritional Assessment
- Nutritional assessment steps
- Collect the patient's dietary and medical history
- Anthropometric measurements (BMI, IBW, MUAC, etc.)
- General Self-Assessment (SGA)
- Clinical signs of malnutrition
- Biochemical evaluation and laboratory indicators
- Workshop: Patient case study and determination of the degree of malnutrition
Unit 3: Planning Dietary Systems in Hospitals
- Principles of planning therapeutic diets
- Calculating calorie, protein, and fluid needs
- Meal plans tailored to the patient's condition
- Cooking and preparation methods within the hospital environment
- Daily meal distribution schedules
- Practical examples: Dietary plans for patients with diabetes, kidney disease, burns, and intensive care.
Unit 4: Tube and Intravenous Nutrition
- The difference between oral, tube, and intravenous feeding
- Types of tubular feeding devices
- Feed tube installation instructions
- Potential complications and how to deal with them
- Calculating the rate and flow of tube feeding
- Components and applications of total parenteral nutrition (TPN)
- Practical task: Calculating a tube feeding plan for a patient in intensive care.
Unit 5: Managing Nutrition Services in Hospitals
- Stages of food preparation inside the hospital
- Tray Line System
- Temperature control and pollution prevention
- Implementing HACCP standards in hospital kitchens
- Dealing with special therapeutic diets
- Coordination between the kitchen department and the therapeutic nutrition department
- Field activity: Guided visit or demonstration video of the hospital kitchen
Unit 6: Nutrition for Clinical Cases
- Nutrition for patients with: diabetes, high blood pressure and heart disease, liver and kidney disease, cancer, post-surgery and burns, children and infants, the elderly
- Dealing with food allergies and intolerances
- Use of oral nutritional supplements (ONS)
Unit 7: Documentation and Follow-up within Hospitals
- Writing a Nutrition Care Process Report
- Documentation templates (SOAP and ADIME)
- Patient follow-up and progress assessment
- Performance indicators in therapeutic nutrition
- Preparing periodic reports and internal audits
- Workshop: Preparing an actual nutrition report for a patient's case
Unit 8: Professional Readiness in Therapeutic Nutrition
- Communication skills within the medical team
- Principles of professional interaction with patients and their families
- General appearance and professional conduct rules
- How to apply for clinical nutrition jobs (resume writing and interview skills)
- Training on JCI and WHO standards
- Graduation Project: Preparing a comprehensive nutrition plan for a patient from admission to discharge