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Introduction to Surgical Diseases for Nutrition Specialists (KK_025)
About Study Course
Department: Department of Surgery
Credit points / ECTS:1 / 1.5
Course supervisor:Jānis Vilmanis
Course level:Bachelor
Target audience:Rehabilitation
Study course descriptionFull description
Branch of science:Clinical Medicine; Surgery
Objective
Students will acquire knowledge of diet possibilities and following restrictions in case of surgical diseases.
Prerequisites
Anatomy, physiology and pathology of the corresponding anatomic region, basics of propaedeutics.
Learning outcomes
Knowledge
On successful completion of the course, the students will have basic knowledge of:
• principles of general surgery and peculiarities of diet for surgical patients;
• principles of preparation for surgical operations and postoperative care specialty.
Skills
As a result of successful completion of the course, the students will be able to collect patients’ complaints and anamnesis.
Competence
On successful completion of the course, the students will be able to evaluate the overall status of surgery patient.
