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Lecturer(s)
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Adámková Anna, doc. Ing. et Ing. Ph.D.
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Course content
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1. Evaluation of the person's nutritional status and the influence of nutrition on the health status of the individual. 2. Current technical equipment for nutritional assessment and diet formulation. 3. Basics and principles of therapeutic nutrition. 4. Overview of the dietary system in the Czech Republic. 5. Group I (basic) diets - liquid, teas, porridge. 6. Diets of group I (basic) - sparing, rational, with fat restriction. 7. Group I diets (basic) - fat-free, low-protein, low-cholesterol. 8. Group I diets (basic) - reductive, diabetic. 9. Group I diets (basic) - non-saline sparing, nutritious. 10. Group I diets (basic) - toddler diet, diet of older children. 11. Special diets. 12. Selected and individual diets. 13. Possible and variable diets. 14. Appropriate foods and beverages for individual diets.
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Learning activities and teaching methods
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- Preparation for course credit
- 26 hours per semester
- Participation in classes
- 18 hours per semester
- Term paper
- 16 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of human body biology. |
| Knowledge of human body biology. |
| learning outcomes |
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| Describe the nutritional status of humans. |
| Describe the nutritional status of humans. |
| Characterise the distribution of the dietary system used in the Czech Republic. |
| Characterise the distribution of the dietary system used in the Czech Republic. |
| Able to name the advantages and application of basic diets. |
| Able to name the advantages and application of basic diets. |
| Summarize the importance and application of other types of diets (special, selective, individual). |
| Summarize the importance and application of other types of diets (special, selective, individual). |
| Recommend appropriate beverages for individual diets. |
| Recommend appropriate beverages for individual diets. |
| Skills |
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| Assess and evaluate the appropriateness of a person's current dietary habits in relation to the dietary recommendations for the population of the Czech Republic. |
| Assess and evaluate the appropriateness of a person's current dietary habits in relation to the dietary recommendations for the population of the Czech Republic. |
| Analyse the nutritional status of humans. |
| Analyse the nutritional status of humans. |
| Take a position on the nutritional status of humans. |
| Take a position on the nutritional status of humans. |
| Apply the basic rules for suggesting dietary measures. |
| Apply the basic rules for suggesting dietary measures. |
| Suggest appropriate dietary measures. |
| Suggest appropriate dietary measures. |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Individual work of students |
| Individual work of students |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of seminar paper |
| Analysis of seminar paper |
| Didactic test |
| Didactic test |
| Oral examination |
| Oral examination |
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Recommended literature
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KOHOUT, P., PAVLÍČKOVÁ, J. Zácpa. 70 s.. Praha: Maxdorf, 2005. ISBN 80-7345-050-X.
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KOVÁŘ, J., STARNOVSKÁ, T. Diety při zvýšené hladině cholesterolu. 31 s.. Praha: MAC, 2000. ISBN 80-86015-63-7.
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KREKULOVÁ, L., ŘEHÁK, V. Dieta při onemocněních jater, žlučníku a žlučových cest. 67 s.. Praha: Triton, 2002. ISBN 80-7254-295-8.
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Svačina, Štěpán. Klinická dietologie. Vyd. 1. Praha : Grada, 2008. ISBN 978-80-247-2256-6.
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VRÁNOVÁ, D. Chronická onemocnění a doporučená výživová opatření. 184 s.. Olomouc: Anag, 2013. ISBN 978-80-7263-788-1.
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