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Lecturer(s)
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Mrázková Martina, Ing. Ph.D.
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Course content
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- Definition of food supplements and dietary supplements, legislation in the EU, subsequent regulations in the Czech Republic, current status. - Rational nutrition - basic nutritional recommendations. - Use of state supplements as preventive means in human nutrition. - Nutritional strategy in the prevention of chronic fatigue syndrome. - Use of nutraceuticals in weight loss. - Substances that influence the structure of the organism (body design). - Substances used in certain periods of life, in old age, and to influence biorhythms. - Ingredients of selected foods and their biological activity. - Increasing the nutritional value of the diet. - Eating habits, choice of food, factors influencing inappropriate eating. - Evaluation of the nutritional status of the organism. - Drawing up sample menus for selected physiological groups, changing meals. - Lactic acid bacteria (probiotics) and prebiotics as important functional components of food. - Specific selected examples of important functional foods
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Learning activities and teaching methods
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Monologic (Exposition, lecture, briefing), Dialogic (Discussion, conversation, brainstorming), Practice exercises
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| define dietary supplements and dietary supplements |
| define dietary supplements and dietary supplements |
| characterise selected groups of nutraceuticals |
| characterise selected groups of nutraceuticals |
| describe basic nutritional recommendations for individual physiological groups |
| describe basic nutritional recommendations for individual physiological groups |
| define selected functional foods |
| define selected functional foods |
| describe the effects of nutraceuticals on human nutrition and the ingredients in selected foods. |
| describe the effects of nutraceuticals on human nutrition and the ingredients in selected foods. |
| Skills |
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| characterise the use of nutraceuticals as preventive means in human nutrition |
| characterise the use of nutraceuticals as preventive means in human nutrition |
| apply knowledge of nutraceutical legislation |
| apply knowledge of nutraceutical legislation |
| describe the possibilities of using nutraceuticals for individual physiological groups |
| describe the possibilities of using nutraceuticals for individual physiological groups |
| compile a sample menu for individual physiological groups |
| compile a sample menu for individual physiological groups |
| evaluate the nutritional status of the organism |
| evaluate the nutritional status of the organism |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Didactic test |
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Recommended literature
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Fraňková, Slávka. Výživa a psychické zdraví. Vyd. 1. Praha : ISV, 1996. ISBN 80-85866-13-7.
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Kohout, P. Potraviny - Součást zdravého životního stylu. Forsapi, 2010. ISBN 9788087327395.
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SCHMIDL, M.K., LABUZA, T.P. Essentials of Functional Foods. Aspen Publication, 2000. ISBN 0-8342-1261-7.
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WATSON, R.R., PREEDY, V.R. Bioactive Food as Dietary Interventions for Cardiovascular Disease. Academic Press Elsevier Inc., 2013. ISBN 978-0-12-396485-4.
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WATSON, R.R., PREEDY, V.R. Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease. Academic Presss Elsevier Inc., 2013. ISBN 978-0-12-397154-8.
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WATSON, R.R., PREEDY, V.R. Bioactive Foods in Promoting Health: Fruits and Vegetables. Academic Press Elsevier Inc., 2010. ISBN 978-0-12-374628-3.
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