The motivational statement of the theme. Nutritional status is a criterion for determining the quality of human life

Nutritional status is a criterion for determining the quality of human life. Its evaluation enables the doctor to develop individual programs for the integrated prevention of nutrition-related diseases. The study and analysis of the nutritional status involves evaluating actual nutrition (the list of food products consumed; nutrient composition; dietary patterns and conditions) as well as assessing a health condition (nutritional status and nutrition-related morbidity). By correctly adjusting the feeding habits of the patient living in a particular region, the physician can align the quality and quantity of foods consumed with the real needs of the patient’s body for the proper nutrient and energy intakes.

The objective: to learn how to calculate the chemical composition and energy value of a diet (by analyzing a menu outline of the daily dietary needs of a medical student).

Students’ independent classroom activities

1. Solving situational, profession-oriented problems, writing down the solutions in the protocol.

2. Drawing up a menu outline of the daily dietary needs of the student (according to food intakes).

3. Determination of the energy value (kcal) and qualitative composition (proteins, fats, carbohydrates, g) of food products at particular meals and in general during the day using the " table of the chemical composition and energy value of food."

4. Evaluation of the actual energy value of the diet per food intake.

5. Presentation and discussion of topics individually assigned by the teacher.

Self-study tasks

1. The biological role of proteins, rationing, sources in the diet.

2. The biological role of fats, rationing, sources in the diet.

3. The biological role of carbohydrates, rationing, sources in the diet.

4. Diet, definition and importance.

Plan of students’ independent activities

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1. Case problem №____

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Table 1

Menu outline of the daily ration of a student

Table 2

Outline of the energy values of the nutritional ration of the student according to food intake