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Lecturer(s)
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Plášková Anna, Ing.
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Adámková Anna, doc. Ing. et Ing. Ph.D.
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Course content
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1. Anthropology of nutrition, basic concepts and aspects. 2. Digestive system. 3. Nutritional components - Macronutrients - Carbohydrates. 4. Nutrition components - Macronutrients - Lipids. 5. Nutrition components - Macronutrients - Proteins. 6. Nutritional components - Micronutrients. 7. General nutritional recommendations. 8. Energy metabolism. 9. Calculation of optimal energy intake according to HBR. 10. Basics of assessing nutritional status I. 11. Basics of assessment of nutritional status II. 12. Basics of nutrition for children and adolescents I. 13. Basics of nutrition for children and adolescents II. 14. Nutrition in old age.
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Learning activities and teaching methods
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- Preparation for course credit
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| is familiar with basic terms in the field of human nutrition and have ability to define them |
| is familiar with basic terms in the field of human nutrition and have ability to define them |
| describe the human digestive system |
| describe the human digestive system |
| characterize individual components of human nutrition |
| characterize individual components of human nutrition |
| describe and explain individual general nutritional recommendations |
| describe and explain individual general nutritional recommendations |
| characterize basic concepts and methods in the field of assessing the state of human nutrition |
| characterize basic concepts and methods in the field of assessing the state of human nutrition |
| Skills |
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| take a stand on individual components of nutrition |
| take a stand on individual components of nutrition |
| critically evaluate the amount of individual nutritional components in a person's diet |
| critically evaluate the amount of individual nutritional components in a person's diet |
| calculate optimal energy intake |
| calculate optimal energy intake |
| apply selected methods for evaluating a person's nutritional status |
| apply selected methods for evaluating a person's nutritional status |
| take a stand on the nutritional status of a person |
| take a stand on the nutritional status of a person |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Didactic test |
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Kunová, Václava. Zdravá výživa. 2., přeprac. vyd. Praha : Grada, 2011. ISBN 978-80-247-3433-0.
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Svačina, Štěpán. Klinická dietologie. Vyd. 1. Praha : Grada, 2008. ISBN 978-80-247-2256-6.
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TLÁSKAL, P., BLATTNÁ, J., DLOUHÝ, P., DOSTÁLOVÁ, J., PERLÍN, C., PIVOŇKA, J., KUNOVÁ, V., ŠTIKOVÁ, O. Výživa a potraviny pro zdraví. Praha: Společnost pro výživu, 2016. ISBN 978-80-906659-0-3.
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VELÍŠEK, J., HAJŠLOVÁ, J. Chemie potravin III. 3. roz. a přeprac. vyd.. Tábor: OSSIS, 2009. ISBN 978-80-254-6987.
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WHITNEY, E.N., ROLFES, S.R. Understanding Nutrition. London: Cengage Learning, 2016. ISBN 9781337392693.
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