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Lecturer(s)
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Course content
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1. The course gives complex view of human nutrition - nutrition history and psychosocial influences for human nutrition. 2.- 5. Meaning and characteristic of energy, macronutrients (proteins, fat, carbohydrates). 6. - 10. Meaning and characteristic of micronutrients (mineral substances, vitamins, bioflavanoids) and water in human nutrition. 11. - 12. Meaning of animal and plant foods in human nutrition. 13. Naturally toxic and secondary toxic stuffs in foods, contaminants, additives. Bacterial and fungi contamination of foods. 14. Tobacco products and drugs, sugar, sweets and and delicatessen. Thermic preparation and preservation of foods.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
- Preparation for exam
- 45 hours per semester
- Preparation for credit
- 15 hours per semester
- Preparation for classes
- 24 hours per semester
- Semestral paper
- 10 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.
Students will obtain basic knowledge about nutrients in food, including antinutrients, meaning and food characteristics.
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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: Participation at consultations. Successful passing a credit test, at least 50 points out of 100.
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Recommended literature
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Čermák, B., Velemínský, M., Müllerová, D., Kadlec, J., Šoch, M., Pánek, J. Výživa člověka. České Budějovice, ZF JU, 2002. ISBN 80-7040-576-7.
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Mourek J. a kol. Mastné kyseliny OMEGA - 3. Praha: Triton, 2009. ISBN 978-80-7387-310-3.
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Piťha J., Poledne R. Zdravá výživa pro každý den. Praha: Grada Publishing, 2009. ISBN 978-80-247-2488-1.
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Sluková M. a kol. Výroba potravin a nutriční hodnota. Praha: VŠCHT, 2016. ISBN 978-80-7080-947-1.
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Velíšek, J., Hajšlová, J. Chemie potravin I., II; 3. vyd.,. OSSIS Tábor, 2009. ISBN 978-80-86659-17-6.
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