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Studiju programma
Supervisor
Jānis Vilmanis

Study Course Description

Course Description Statuss:Approved
Course Description Version:1.00
Study Course Accepted:15.09.2017
Study Course Information
Course Code:KK_025LQF level:Level 6
Credit Points:1.00ECTS:1.50
Branch of Science:Medicine; Chemical PhysicsTarget Audience:Rehabilitation
Study Course Supervisor
Course Supervisor:Jānis Vilmanis
Study Course Implementer
Structural Unit:Department of Surgery
The Head of Structural Unit:Jānis Gardovskis
Contacts:Rīga, Pilsoņu iela 13, VSIA P.Stradiņa KUS, 24.korpuss, kkatrsu[pnkts]lv, kkatrsu[pnkts]lv, +371 67069745
Study Course Planning
Full-Time - 1. Semester No.
Lectures (number)Lecture Length (academic hours)1Total Contact Hours of Lectures0
Classes (number)5Class Length (academic hours)1Total Contact Hours of Classes5
Total Contact Hours5
Part-Time - 1. Semester No.
Lectures (number)Lecture Length (academic hours)1Total Contact Hours of Lectures
Classes (number)3Class Length (academic hours)1Total Contact Hours of Classes3
Total Contact Hours3
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.TopicType of ImplementationNumberVenue
1Concept 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.Classes1.00clinical base
2Preoperative period. Preparation of patients for acute and planned surgical operations. Evaluation of surgical risks. Peculiarities of diet.Classes1.00clinical base
3Surgical operation and most common surgical manipulations. Postoperative period. Complications during postoperative period. Intensive therapy of surgery patients. Peculiarities of diet during postoperative period.Classes1.00clinical base
4Main diseases (oesophagus, stomach, duodenum, liver, pancreas, galbladder) of upper abdomen. Clinical manifestations, treatment and peculiarities of diet.Classes1.00clinical base
5Surgical diseases of loweer abdomen (intestines, colon, rectum). Hernias of abdominal wall. Clinical manifestations, treatment and peculiarities of diet.Classes1.00clinical base
Assessment
Unaided Work:
During the surgical cycle the students analyze patients medical records and discuss them during the lesson.
Assessment Criteria:
Knowledge will be tested during practical classes by discussion of clinical cases besides the patient’s bed and solving of practical case discussion tasks. In the last class students must pass oral discussion about discussed topics.
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
1Ķirurģija / prof. J.Gardovska red. – Rīga: Rīgas Stradiņa universitāte, 2013
1Utkins V. Klīniskā ķirurģija. – Rīga, Zvaigzne, 1992.
2Textbook of surgery: the biological basis of modern surgical practice. D.C.Sabiston 17 th.edition – Philadelphia: W.B.Saunders, 2004
3Acute Care Surgery: principles and practice. L.D.Britt – Springer, 2007