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Lecturer(s)
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Novotná Simona, Mgr. Ing. Ph.D.
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Course content
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Lectures: 1. Classification of basic terms, concept of healthy lifestyle, rational nutrition, caloric expenditure and intake, basal metabolism, necessity of physical activity. 2. The development of recommendations for composition of the diet during last several decades. Nutritional recommendations for the population of the Czech Republic. Scientific studies focused on the composition of the diet within the prevention of the most frequent diseases of civilization. 3. Interpretation of laboratory test results and its application for making individual diet plans for specific clients. An increased level of triglycerides and LDL cholesterol; a reduced level of HDL cholesterol, an increased level of blood glucose, prediabetes, an increased risk of tumour diseases and its interference by composition of the diet. 4. An optimal composition of the diet in children's age and adolescence, differences in composition of the diet for boys and girls. The composition of the diet for physically active children and adolescents. 5. The diet for adults, pregnant, during nursing, seniors. 6. The problematics of eating in public catering, possibilities of change, the reality and praxis. A balanced diet during social meetings. 7. A choice of suitable eating habits for people with certain possibilities of physical activities (hospitals, the chronically-ill, rehabilitation institutes, prisons). 8. Technologies of food manufacturing, the choice of suitable oils according to the cooking, organic food. 9. Basic terms of genetic determination of metabolic disorders. Nutrigenetics, the interaction of genes and diet. 10. Eating disorders, the role of clinic genetics in terms of eating disorders affection possibilities. Seminars: 1. (1 lesson) Understanding of basic terms. Energy intake calculation. Caloric expenditure determination 2. (1 lesson) Indirect calorimetry and its importance and implication in praxis. 3. (1 lesson) The calculation of essential need of individual nutrients of healthy people. The calculation of children's nutritional needs. 4. (1 lesson.) The calculation of seniors' nutritional needs. The calculation of nutritional needs for physically hard-working people. 5. (1 lesson.) Diet for pregnant and nursing women. 6. (2 lessons) Specific diet recommendations according to the physical activity and age. 7. (1lesson) Laboratory evaluation of the quality of the diet. 8. (1 lesson) Subsidiary methods in dietetics. 9. (1 lesson) Presentation of tasks.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book), Monitoring, Skills training, Activating (simulations, games, drama)
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Learning outcomes
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The aim of the course is to provide knowledge and skills needed for realization of theoretical and practical applications of nutrition principles resulting in health, and how to hand over these principles in an understandable form to non-professional public, or eventually educate people in this area within the prevention of diseases of civilization.
The student should provide knowledge and skills needed for realization of theoretical and practical applications of nutrition principles resulting in health, and how to hand over these principles in an understandable form to non-professional public, or eventually educate people in this area within the prevention of diseases of civilization.
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Prerequisites
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Conditioning subjects :TTFVM
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Assessment methods and criteria
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Student performance assessment, Systematic student observation, Seminar work
Requirements for granting the credit: 80% participation in lessons, activity in lessons, tutorial work
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Recommended literature
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