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Lecturer(s)
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Course content
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The course gives complex view of human nutrition - nutrition history and psychosocial influences for human nutrition, meaning and characteristic of energy, macro and micronutrients in human nutrition, naturally toxic and secondary toxic stuffs in foods, additives, list of foods and their meaning and using in human nutrition, thermic preparation and preservation of foods, collective boarding and nutrition politics, alternative systems in human nutrition, fundamentals of rational human nutrition, anatomy and physiology of digestive tract, nutrition pathofyziology, nutrition of selected population groups.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for exam
- 55 hours per semester
- Preparation for classes
- 34 hours per semester
- Preparation for credit
- 20 hours per semester
- Semestral paper
- 15 hours per semester
- Class attendance
- 56 hours per semester
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Learning outcomes
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This course offers to the graduates fundamental knowledge of human nutrition issue and possibilities of its application in commercial and food industry practice.
Students will be focused on the issue of rational human nutrition and can use their knowledge in food practice and counseling.
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Prerequisites
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Standard knowledge of chemistry, biology and physiology
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Assessment methods and criteria
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Combined exam
Requirements on student: Successful passing a credit test, at least 50 points out of 100. Participation in exercises and developing protocols from exercises.
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Recommended literature
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Čermák B. a kol. Výživa člověka. JU v Českých Budějovicích, Zemědělská fakulta, 224 s., 2002. ISBN 80-7040-576-7.
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Kocián J. Osteoporóza a osteomalacie. Triton, Praha, 203 s., 1997. ISBN 80-85875-37-3.
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Mann J., Truswell S. Essentials of Human Nutrition. Oxford University Press, Oxford, 653 s., 2007. ISBN 9780632058112.
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Müllerová D. Zdravá výživa a prevence civilizačních nemocí ve schématech. Triton, Praha, 99 s., 2003. ISBN 80-7254-421-7.
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Nevoral J. a kol. Výživa v dětském věku. Nakladatelství HaH Praha, 434 s., 2003. ISBN 80-86-022-93-5.
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Pánek J., Pokorný J., Dostálová J. Základy výživy a výživová politika. VŠCHT Praha, 219 s., 2002. ISBN 80-7080-468-8.
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Svačina Š. Obezita a diabetes. Maxdorf, Praha, 307 s., 2000. ISBN 80-85800-43-8.
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Velíšek J. Chemie potravin I., II., III.. Ossis, Tábor, , 352 s., 304 s., 342 s., 1999. ISBN 80-902391-2-9.
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