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Lecturer(s)
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Pakhofferová Tereza, Ing.
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Adámková Anna, doc. Ing. et Ing. Ph.D.
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Course content
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1. Introduction to the study of biology. 2. Composition of living systems. 3. The cell. 4. A brief overview of human organ systems with a focus on human nutrition. 5. Basic concepts in the field of human nutrition. 6. A brief introduction to gastronomy and gastronomic technologies.
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Learning activities and teaching methods
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- Participation in classes
- 16 hours per semester
- Preparation for course credit
- 14 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterize basic concepts from the field of biology |
| characterize basic concepts from the field of biology |
| define the basic composition of living systems and characterize their basic properties |
| define the basic composition of living systems and characterize their basic properties |
| explain the differences between plant and animal cells |
| explain the differences between plant and animal cells |
| characterize basic human organ systems |
| characterize basic human organ systems |
| explain the basic terms used in gastronomy and human nutrition |
| explain the basic terms used in gastronomy and human nutrition |
| Skills |
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| search, process and evaluate information on a given topic from the basics of biology |
| search, process and evaluate information on a given topic from the basics of biology |
| interpret and present a selected topic from the field of biology |
| interpret and present a selected topic from the field of biology |
| take a position on the presented information |
| take a position on the presented information |
| discuss basic topics in the field of biology, gastronomy, and human nutrition |
| discuss basic topics in the field of biology, gastronomy, and human nutrition |
| categorize and describe the important organ systems of a human |
| categorize and describe the important organ systems of a human |
| teaching methods |
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| Knowledge |
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| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Educational trip |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Educational trip |
| Individual work of students |
| Individual work of students |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
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Recommended literature
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MIŠURCOVÁ, L. Základy biologie. Zlín: UTB, 2012. ISBN 9788074541568.
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RAVEN, P.H. et al. Biology. New York: McGraw-Hill Companies, Inc., 2008. ISBN 9780072965810.
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ROSYPAL, S. Nový přehled biologie. Praha: Scientia, 2003. ISBN 978-80-86960-26-4.
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TROJAN, S., SCHREIBER, M. Knižní atlas biologie člověka: + 430 modelových otázek k přijímacím zkouškám na medicínu + 100 obrazových podkladů k opakování a procvičování. 2. upr. vyd.. Praha: Scientia, 2007. ISBN 9788086960111.
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ZEECE, M. Introduction to the Chemistry of Food. London: Academic Press, 2020. ISBN 9780128094341.
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