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Lecturer(s)
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Bučková Martina, Mgr. Ph.D.
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Course content
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1. Structure and function of the digestive system - oral cavity, esophagus, stomach 2. Structure and function of the digestive system - small intestine, large intestine, rectum 3. Structure and function of the pancreas, liver, and kidneys 4. Composition and function of blood, lymph, and bone tissue 5. Basic components of food - macronutrients 6. Basic components of food - micronutrients 7. Water and dietary fiber in human nutrition 8. Dietary guidelines 9. Main energy requirements of the body, consequences of imbalance, eating disorders 10. Nutritional principles before conception, nutrition during pregnancy and breastfeeding 11. Nutrition of infants (up to 1 year) and children from 1 year through adolescence 12. Nutrition of adults, elderly nutrition, and basic principles of sports nutrition 13. Nutrition in the prevention and treatment of lifestyle-related diseases (cardiovascular diseases, diabetes mellitus, osteoporosis) 14. Food allergies and intolerances
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Learning activities and teaching methods
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Lecturing
- Preparation for course credit
- 10 hours per semester
- Preparation for examination
- 20 hours per semester
- Home preparation for classes
- 18 hours per semester
- Participation in classes
- 42 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge in the field of theoretical principles, which were explained in physical, inorganic and organic chemistry, biology, is assumed. |
| Knowledge in the field of theoretical principles, which were explained in physical, inorganic and organic chemistry, biology, is assumed. |
| Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. |
| Furthermore, the discipline builds mainly on the knowledge gained in biochemistry, microbiology, food technology. |
| learning outcomes |
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| describe the sections of the digestive tract and explain their functions in the digestion and absorption of nutrients. |
| describe the sections of the digestive tract and explain their functions in the digestion and absorption of nutrients. |
| characterize the basic nutritional components of the diet, describe their digestion and utilization in the human body. |
| characterize the basic nutritional components of the diet, describe their digestion and utilization in the human body. |
| explain the importance of vitamins and minerals in human nutrition. |
| explain the importance of vitamins and minerals in human nutrition. |
| characterize the body's energy requirements and describe the consequences of an imbalanced energy intake. |
| characterize the body's energy requirements and describe the consequences of an imbalanced energy intake. |
| be familiar with specific dietary recommendations and be able to explain them. |
| be familiar with specific dietary recommendations and be able to explain them. |
| Skills |
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| propose appropriate methods for assessing an individual's nutritional status. |
| propose appropriate methods for assessing an individual's nutritional status. |
| characterize human nutritional needs from birth, through growth and adolescence, into adulthood and old age. |
| characterize human nutritional needs from birth, through growth and adolescence, into adulthood and old age. |
| describe increased nutrient requirements of women during pregnancy and breastfeeding. |
| describe increased nutrient requirements of women during pregnancy and breastfeeding. |
| explain the role of nutrition in the prevention and development of cardiovascular diseases and diabetes. |
| explain the role of nutrition in the prevention and development of cardiovascular diseases and diabetes. |
| give examples of food allergies and intolerances. |
| give examples of food allergies and intolerances. |
| teaching methods |
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| Knowledge |
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| Educational trip |
| Educational trip |
| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Composite examination (Written part + oral part) |
| Composite examination (Written part + oral part) |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Didactic test |
| Didactic test |
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Recommended literature
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BERDANIER, C.D., BERDANIER, L. Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism. 2nd Ed.. Boca Raton: CRC Press, Taylor & Francis Group, 2015. ISBN 978-1-4822-0517-6.
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HAVLÍK, J., MAROUNEK, M. Živiny a živinové potřeby člověka: učebnice pro studenty ČZU v Praze, 2. vyd.. Praha: ČZU, 2013. ISBN 978-80-213-2374-2.
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KASPER, H. Výživa v medicíně a dietetika. Praha: Grada, 2015. ISBN 978-80-247-4533-6.
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KLIMEŠOVÁ, I., STELZER, J. Fyziologie výživy. Olomouc: UP Olomouc, 2013. ISBN 978-80-244-3280-9.
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SHARMA, S. Klinická výživa a dietologie: v kostce. Praha: Grada, 2018. ISBN 978-80-271-0228-0.
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ZLATOHLÁVEK, L. Klinická dietologie a výživa. Praha: Current Media, 2016. ISBN 978-80-88129-03-5.
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