1. Description and function of the digestive system - oral cavity, pharynx, esophagus, stomach. 2. Description and function of the digestive system - small and large intestine. 3. Description and function of the liver and pancreas in digesting nutrients. 4. Composition and function of blood and lymph in the body, iron metabolism. 5. Function and digestion of proteins, biological value of proteins, optimal daily intake. 6. Function and digestion of carbohydrates and lipids, transport of lipids in the body, optimal daily intake. 7. Physiological functions and sources of vitamins in human nutrition. 8. Physiological functions of minerals and water in the body, their sources in nutrition. 9. Principles of proper nutrition, forms of nutritional recommendations, nutritional recommendations valid for the population of the Czech Republic. 10. Energy needs of the body, energy value of food, consequences of an incorrect energy balance (obesity, malnutrition), methods of assessing nutritional status. 11. Nutrition and importance of nutrients in different population groups - nutrition of children from newborn to adolescence. 12. Nutrition and the importance of nutrients in different population groups - a woman's nutrition before conception, during pregnancy and during lactation. 13. Nutrition and the importance of nutrients in different population groups - nutrition in old age, nutrition with increased demands on physical performance. 14. The current level of nutrition of the population of the Czech Republic, deficiencies in nutrition and their connection with the development of civilizational diseases. 15. Nutrition planning, principles for drawing up menus, closed catering system. 16. Evaluation of nutrition, tools for planning and evaluation of nutrition, tolerance of the fulfillment of individual nutritional factors, the importance of the consumption basket in school meals. 17. Increasing the nutritional value of food, functional foods, nutraceuticals, foods with a special dietetic effect. 18. Nutritional losses during food storage and food preparation and recommendations for their minimization.
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