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Lecturer(s)
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Velichová Helena, Ing. Ph.D.
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Course content
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- Basic concepts in the field of nutrition. - The level of nutrition of the population of the Czech Republic. - Reference values for nutrient intake. - Nutritional recommendations. - Imbalance of energy intake and expenditure. - Methodology for individual and collective nutrition planning. - Nutritional and economic assessment of nutrition. - Food losses. - Increasing the nutritional value of the diet. - Overhead costs in shared catering.
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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
- 120 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of biochemistry. |
| Knowledge of biochemistry. |
| learning outcomes |
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| Describe the level of nutrition of the population of the Czech Republic |
| Describe the level of nutrition of the population of the Czech Republic |
| List nutritional recommendations (for individual population groups) |
| List nutritional recommendations (for individual population groups) |
| Define nutritional recommended intakes (reference values for nutrient intake) |
| Define nutritional recommended intakes (reference values for nutrient intake) |
| Explain the process of nutrition planning and assessment |
| Explain the process of nutrition planning and assessment |
| Skills |
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| Compile and evaluate nutritionally and energetically a personal menu in the NutriPro program |
| Compile and evaluate nutritionally and energetically a personal menu in the NutriPro program |
| Design, compile and evaluate the nutritional and energetic menu for individual population groups (according to gender, age, workload) in the NutriPro program |
| Design, compile and evaluate the nutritional and energetic menu for individual population groups (according to gender, age, workload) in the NutriPro program |
| Determine the cost per portion of individual dishes using calculation |
| Determine the cost per portion of individual dishes using calculation |
| 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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| Analysis of another type of paper written by the student (Casuistry, diary, plan ...) |
| Didactic test |
| Didactic test |
| Written examination |
| Written examination |
| Analysis of another type of paper written by the student (Casuistry, diary, plan ...) |
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Recommended literature
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Společnost pro výživu. Referenční hodnoty pro příjem živin. 1. vyd.. Praha: Výživaservis, 2011. ISBN 978-80-254-6987-3.
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BERDANIER, C.D., DWYER, J.T., HEBER, D. Handbook of Nutrition and Food. 3rd Ed.. CRC Press, 2013. ISBN 978-1466505711.
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DUNFORD, M., DOYLE, J.A. Nutrition for Sport and Exercise. 3 Ed.. Cengage Learning, 2014. ISBN 978-1285752495.
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ELIA, M. et al. New Clinical Nutrition. 2nd Ed.. Wiley-Blackwell, 2013. ISBN 978-1405168106.
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NOVÁK, V., BUŇKA, F., KADIDLOVÁ, H. Ekonomika výživy a výživová politika I. 1. vyd.. Zlín: UTB Zlín, 2006. ISBN 80-7318-429-X.
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Novák, Václav. Základy ekonomiky výživy. Vyd. 1. Zlín : Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2005. ISBN 8073182629.
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PÁNEK, J., POKORNÝ, J., DOSTALOVÁ J. Základy výživy a výživová politika. Praha: VŠCHT, 2007. ISBN 9788070804681.
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