Clinical Practice II

Title	% from total grade	Grade
1. Individual work	-	-
During the Clinical Practice II students identify a relevant public health problem. The relevant topic is explored in all stages of Clinical practice II - by obtaining information, understanding how to organize research, evaluate it, how to choose the type of activities, adjust the content of studies, develop handouts to use for solving the identified problem. Students must prepare a portfolio of Clinical Practice II and present the developed health promotion program.

Title	% from total grade	Grade
1. Examination	-	-
Compulsory visit of Clinical Practice II, successfully passed the practise exam. The portfolio should include: a) tracking of practice hours, b) summary of daily work procedures and activities, c) reflections about the gained experience, conclusions and self-assessment, d) supervisor's assessment of the individual effort during clinical practice. Cumulative assessment is based on Clinical Practice II grade and portfolio, which is equal to 60% of the total grade, and health promotion prgoram development and presentation, which is equal to 40% of the total grade.

Students are introduced to the determination of the nutritional value of food and the methods and role of sensory evaluation of food in food production. During the internship, students perform sensory expert tests, as well as perform sensory evaluation of specific products.

Students are introduced to the parasitological examination of food products and veterinary samples. During the internship, students participate in the investigation process by analyzing food samples and identifying parasites.

Students acquire theoretical knowledge about the organization of consumption research and various methods used in research - diet diaries, food consumption frequency questionnaires, food portion catalogs. During the internship, students learn to obtain consumption data using food portion catalogs, as well as perform data analysis using food composition databases.

Introduction to clinical practice

Students choose the type of events, adjust the content of the lessons, develop handouts to use to solve the updated problem.

Students get acquainted with the state policy in the field of nutrition, understand the work of a state institution, the tasks of which include the development of disease prevention and health promotion programs and methodological management of their implementation, as well as to coordinate the implementation of health promotion measures.

Students are introduced to the different analytical methods used to detect various food contaminants. Students are also introduced to drinking water quality indicators and the use of wastewater in research. During the internship, students prepare food samples for examinations, as well as assist laboratory specialists in performing analyzes and interpreting the results.

Students are introduced to various methods of determining body composition, their advantages and disadvantages, as well as their use in practice and research. During the internship, students take practical measurements of different compositions for humans, using a caliper, bioimpedance, deuterium, as well as analyze and compare the results.

Students are introduced to food risk assessment and the work of the European Food Safety Authority. During the internship, students independently perform food risk assessment, modeling various situations in the food industry.

Introduction to clinical practice

Students are introduced to various methods of determining body composition, their advantages and disadvantages, as well as their use in practice and research. During the internship, students take practical measurements of different compositions for humans, using a caliper, bioimpedance, deuterium, as well as analyze and compare the results.

Students are introduced to the different analytical methods used to detect various food contaminants. Students are also introduced to drinking water quality indicators and the use of wastewater in research. During the internship, students prepare food samples for examinations, as well as assist laboratory specialists in performing analyzes and interpreting the results.

Students are introduced to the parasitological examination of food products and veterinary samples. During the internship, students participate in the investigation process by analyzing food samples and identifying parasites.

Students get acquainted with the state policy in the field of nutrition, understand the work of a state institution, the tasks of which include the development of disease prevention and health promotion programs and methodological management of their implementation, as well as to coordinate the implementation of health promotion measures.

Introduction to clinical practice

Students are introduced to food risk assessment and the work of the European Food Safety Authority. During the internship, students independently perform food risk assessment, modeling various situations in the food industry.

Students choose the type of events, adjust the content of the lessons, develop handouts to use to solve the updated problem.

Introduction to clinical practice

Students are introduced to the determination of the nutritional value of food and the methods and role of sensory evaluation of food in food production. During the internship, students perform sensory expert tests, as well as perform sensory evaluation of specific products.

Students acquire theoretical knowledge about the organization of consumption research and various methods used in research - diet diaries, food consumption frequency questionnaires, food portion catalogs. During the internship, students learn to obtain consumption data using food portion catalogs, as well as perform data analysis using food composition databases.