| Course title | Introduction to the Issues of Healthy Nutrition 2 |
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| Course code | ULZ/ETPV2 |
| Organizational form of instruction | Lecture + Seminary |
| Level of course | unspecified |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 3 |
| Language of instruction | English |
| Status of course | unspecified |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Course availability | The course is available to visiting students |
| Lecturer(s) |
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| Course content |
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Lectures 2nd year of study, summer semester, 1. Energetic value, fats, protein, carbohydrates, fiber, vitamins. 2. Hydration in various conditions (age, physical activity, travelling) 3. Importance and representation of fats in a diet, possibilities of its use in primary prevention. Omega-3, omega-6, SFA, MUFA. 4. Use of protein (types, possibilities, sources); of carbohydrates )types, education); of vitamins (sources, preparation, importance); of minerals and elements (sources, preparation, importance). 5. Nutrition of pregnant women in specific cases. 6. Nutritional recommendations due to the age. Rational diet and geographical conditions. 7. Social-medical motivation of the rational diet. 8. The problematics of catering and working routine. 9. Practical presentation of diet recommendations pre-school children, trips, seasonal possibilities. 10. Presentations of individual tasks. Seminars 2nd year of study, summer semester: 1. (1 lesson) Anorexia nervosa, bulimia prevention possibilities. 2. (1 lesson) Education of a healthy obese client (proper diet, physical activity). 3. (2 lessons) A suggestion of a diet plan for clients with certain types of regulations (not on a basis of a disease) a vegetarian, vegan, religious restrictions. 4. (1 lesson) A suggestion and calculation of rational routine for people who travels long distances or flights. 5. (1 lesson) The calculation of individual features due to a given dietary record fats, protein, animal, vegetable, vitamins, minerals. 6. (1 lesson) Comparison of energetic intake and expenditure due to the activities: - sedentary lifestyle - moderately active lifestyle 7. (1 lesson) Rational diet in usual public catering and school canteens. 8. (2 lessons) Presentations of individual tasks.
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| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing), Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book) |
| 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. |
| Prerequisites |
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Conditioning subjects: TTPV1 (Introducing to the issues of healthy nutrition 1)
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| Assessment methods and criteria |
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Oral examination, Student performance assessment, Test
Requirement for granting the credit: 80% particioation in tutorials, activity in lessons, test (80% success Requirement for granting the examination: oral examination |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
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