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Introduction to Surgical Diseases for Nutrition Specialists
Study Course Description
Course Description Statuss:Approved
Course Description Version:6.00
Study Course Accepted:18.08.2022 12:29:25
| Study Course Information | |||||||||
| Course Code: | KK_025 | LQF level: | Level 6 | ||||||
| Credit Points: | 1.00 | ECTS: | 1.50 | ||||||
| Branch of Science: | Clinical Medicine; Surgery | Target Audience: | Rehabilitation | ||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Jānis Vilmanis | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Department of Surgery | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | Riga, 13 Pilsonu Street, VSIA P.Stradiņa KUS, Block No 24, kk rsu[pnkts]lv, +371 67069745 | ||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 0 | Lecture Length (academic hours) | 0 | Total Contact Hours of Lectures | 0 | ||||
| Classes (count) | 4 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 16 | ||||
| Total Contact Hours | 16 | ||||||||
| Part-Time - Semester No.1 | |||||||||
| Lectures (count) | 0 | Lecture Length (academic hours) | 0 | Total Contact Hours of Lectures | 0 | ||||
| Classes (count) | 3 | Class Length (academic hours) | 4 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 12 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | Anatomy, physiology and pathology of the corresponding anatomic region, basics of propaedeutics. | ||||||||
| Objective: | Students will acquire knowledge of diet possibilities and following restrictions in case of surgical diseases. | ||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Concept of surgery. Introduction in surgery clinics. The gallstone disease. Work organization in hospital, surgery ward, operating room. Examination methods and radiology diagnostics of surgical patients. | Classes | 1.00 | other | |||||
| 2 | Preoperative period. Preparation of patients for acute and planned surgical operations. Evaluation of surgical risks. Peculiarities of diet. | Classes | 1.00 | other | |||||
| 3 | Surgical operation and most common surgical manipulations. Postoperative period. Complications during postoperative period. Intensive therapy of surgery patients. Peculiarities of diet during postoperative period. | Classes | 1.00 | other | |||||
| 4 | Main diseases of the abdominal cavity – clinical manifestations, treatment, and peculiarities of diet. | Classes | 1.00 | clinical base | |||||
| Topic Layout (Part-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Concept of surgery. Introduction in surgery clinics. The gallstone disease. Work organization in hospital, surgery ward, operating room. Examination methods and radiology diagnostics of surgical patients. | Classes | 1.00 | other | |||||
| 3 | Surgical operation and most common surgical manipulations. Postoperative period. Complications during postoperative period. Intensive therapy of surgery patients. Peculiarities of diet during postoperative period. | Classes | 1.00 | other | |||||
| 4 | Main diseases of the abdominal cavity – clinical manifestations, treatment, and peculiarities of diet. | Classes | 1.00 | clinical base | |||||
| Assessment | |||||||||
| Unaided Work: | During the surgical cycle the students analyze clinical case reports and discuss them during the lesson. Discuss possible diet plans. | ||||||||
| Assessment Criteria: | Student's activity during discussions of clinical cases and solving of practical case discussion tasks will be assessed. Students must pass oral discussion about diet plans for patients of surgical diseases during the study course. | ||||||||
| Final Examination (Full-Time): | Test | ||||||||
| Final Examination (Part-Time): | Test | ||||||||
| 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. | ||||||||
| Competencies: | On successful completion of the course, the students will be able to evaluate the overall status of surgery patient. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Ķirurģija / prof. J.Gardovska red. – Rīga: Rīgas Stradiņa universitāte, 2013 | ||||||||
| Additional Reading | |||||||||
| 1 | Utkins V. Klīniskā ķirurģija. – Rīga, Zvaigzne, 1992 | ||||||||
| 2 | Textbook of surgery: the biological basis of modern surgical practice. D.C.Sabiston.– Philadelphia: W.B.Saunders, 2022 | ||||||||
| 3 | Acute Care Surgery: principles and practice. L.D.Britt – Springer, 2012 | ||||||||
