Samenwerkend Leren
Samenvatting – Semester 4
Opleiding Voeding en
Diëtetiek HHS – Jaar 2
Linde Spits
,Inhoudsopgave
Week 1: Ondervoeding.................................................................................................................................3
Definitie....................................................................................................................................................3
Diagnose...................................................................................................................................................3
Oorzaken ondervoeding...........................................................................................................................3
Prevalentie ondervoeding.........................................................................................................................4
Vormen en pathofysiologie ondervoeding...............................................................................................4
Labwaarden (normaalwaarden)................................................................................................................5
Risico’s en complicaties............................................................................................................................6
Refeeding syndroom.................................................................................................................................6
Week 2: Screening op ondervoeding............................................................................................................7
Assessmentinstrumenten.........................................................................................................................9
Nutritional Assessment.............................................................................................................................9
Week 3: Voedselverzorging........................................................................................................................13
Week 4: voedselveiligheid..........................................................................................................................15
Conserveren............................................................................................................................................15
Conserveermiddelen...............................................................................................................................16
Nieuwe conserveringstechnieken...........................................................................................................16
Doorstralen.............................................................................................................................................16
Etiket.......................................................................................................................................................18
HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS)................................................................18
HAZARD..................................................................................................................................................19
ANALYSE.................................................................................................................................................19
WET VOEDSELINFORMATIE....................................................................................................................19
BEDERF...................................................................................................................................................19
Week 6: Klinische Voeding..........................................................................................................................21
Week 7........................................................................................................................................................24
Eiwitrijke voeding...................................................................................................................................25
Algemene tips.........................................................................................................................................25
Tussendoortjes.......................................................................................................................................26
Week 8....................................................................................................................................................26
Week 11......................................................................................................................................................30
Week 13 & 14.............................................................................................................................................31
Micro-organismen..................................................................................................................................31
Bacteriën.................................................................................................................................................31
Gisten en schimmels...............................................................................................................................33
Protozoën en wormen............................................................................................................................34
Virussen..................................................................................................................................................34
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, Groei van micro-organismen..................................................................................................................34
Voedselveiligheid....................................................................................................................................37
Voedselinfectie.......................................................................................................................................40
Voedselvergiftiging.................................................................................................................................41
Week 17......................................................................................................................................................45
Week 17: besmettingsgraad - kiemgetal.....................................................................................................48
Week 18......................................................................................................................................................49
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Samenvatting – Semester 4
Opleiding Voeding en
Diëtetiek HHS – Jaar 2
Linde Spits
,Inhoudsopgave
Week 1: Ondervoeding.................................................................................................................................3
Definitie....................................................................................................................................................3
Diagnose...................................................................................................................................................3
Oorzaken ondervoeding...........................................................................................................................3
Prevalentie ondervoeding.........................................................................................................................4
Vormen en pathofysiologie ondervoeding...............................................................................................4
Labwaarden (normaalwaarden)................................................................................................................5
Risico’s en complicaties............................................................................................................................6
Refeeding syndroom.................................................................................................................................6
Week 2: Screening op ondervoeding............................................................................................................7
Assessmentinstrumenten.........................................................................................................................9
Nutritional Assessment.............................................................................................................................9
Week 3: Voedselverzorging........................................................................................................................13
Week 4: voedselveiligheid..........................................................................................................................15
Conserveren............................................................................................................................................15
Conserveermiddelen...............................................................................................................................16
Nieuwe conserveringstechnieken...........................................................................................................16
Doorstralen.............................................................................................................................................16
Etiket.......................................................................................................................................................18
HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS)................................................................18
HAZARD..................................................................................................................................................19
ANALYSE.................................................................................................................................................19
WET VOEDSELINFORMATIE....................................................................................................................19
BEDERF...................................................................................................................................................19
Week 6: Klinische Voeding..........................................................................................................................21
Week 7........................................................................................................................................................24
Eiwitrijke voeding...................................................................................................................................25
Algemene tips.........................................................................................................................................25
Tussendoortjes.......................................................................................................................................26
Week 8....................................................................................................................................................26
Week 11......................................................................................................................................................30
Week 13 & 14.............................................................................................................................................31
Micro-organismen..................................................................................................................................31
Bacteriën.................................................................................................................................................31
Gisten en schimmels...............................................................................................................................33
Protozoën en wormen............................................................................................................................34
Virussen..................................................................................................................................................34
1
, Groei van micro-organismen..................................................................................................................34
Voedselveiligheid....................................................................................................................................37
Voedselinfectie.......................................................................................................................................40
Voedselvergiftiging.................................................................................................................................41
Week 17......................................................................................................................................................45
Week 17: besmettingsgraad - kiemgetal.....................................................................................................48
Week 18......................................................................................................................................................49
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