Course: Nourishment and quality groceries II

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Course title Nourishment and quality groceries II
Course code KZV/VPN2
Organizational form of instruction Lecture + Lesson
Level of course Master
Year of study 1
Semester Summer
Number of ECTS credits 4
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Pešek Milan, prof. Ing. CSc.
  • Schuster Jan, Mgr. Ph.D.
  • Kastnerová Markéta, MUDr. Ing. Bc. Ph.D.
Course content
1. Structure and characteristics carbohydrate and groceries with dominant substitution these nutrients 2. Constitution and characteristics protein and groceries with affluent content protein 3. Constitution and characteristics grease and fat groceries 4. Groceries for special nourishment and food accessories 5. Safe groceries 6. Qualitative and quantitative title to nourishment and selection needed groceries for current and special nourishment 7. Health safeness groceries and their contamination 8. Additive and anti-nutritive matters on nourishment 9. System steerage quality groceries 10. Protein vegetable and animal origin in groceries and their diverse nutritive characteristics 12. Function grease in nourishment 13. Characteristics single kind grease in light of oxidation , durability and prevention occurrence civilization illness 14. Biogroceries

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Laboratory
Learning outcomes
Aims object is obtain complex knowledge problems quality groceries with a view to their meaning in nourishment and health safety factor.
professionals competences in the area of health
principles human nourishment to the extent of KZV/VPN1

Assessment methods and criteria
Oral examination, Test

Active partitipation in lectures in exercising
Recommended literature
  • KODL, J., TUREK, B.:. Přídatné a aromatické látky, kontaminanty a potravinové doplňky. Praha: ÚZP, 1998.
  • MOUDRÝ, J.:. Bioprodukty. Praha: Institut výchovy a vzdělávání Mze ČR, 1997.
  • PÁNEK, J., POKORNÝ, J., DOSTÁLOVÁ, J., KOHOUT, P.:. Základy výživy. Praha: Svoboda Servis, 2002.
  • VELÍŠEK, J.:. Chemie potravin I. Tábor: Ossis, 1999.
  • VELÍŠEK, J.:. Chemie potravin II. Tábor: Ossis, 1999.
  • VELÍŠEK, J.:. Chemie potravin III. Tábor: Ossis, 1999.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester
Faculty: Faculty of Education Study plan (Version): Education concerning to Health Education (2) Category: Pedagogy, teacher training and social care 1 Recommended year of study:1, Recommended semester: Summer