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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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Classification of basic terms, concept of healthy lifestyle, rational nutrition, caloric expenditure and intake, basal metabolism, necessity of physical activity. Energetic value, fats, protein, carbohydrates, fiber, vitamins. Hydration in various conditions (age, physical activity, travelling) Importance and representation of fats in a diet, possibilities of its use in primary prevention. Omega-3, omega-6, SFA, MUFA. Use of protein (types, possibilities, sources); of carbohydrates (types, education); of vitamins (sources, preparation, importance); of minerals and elements (sources, preparation, importance). 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. 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. 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. The diet for adults, pregnant, breastfeeding women, seniors. Eating disorders, the role of clinic genetics in terms of eating disorders affection possibilities. Seminars: Understanding of basic terms. Energy intake calculation. Caloric expenditure determination. Indirect calorimetry and its importance and implication in praxis. The calculation of essential need of individual nutrients of healthy people. Specific diet recommendations according to the physical activity and age.
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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)
- Preparation for classes
- 30 hours per semester
- Class attendance
- 5 hours per semester
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Learning outcomes
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Classification of basic terms, concept of healthy lifestyle, rational nutrition, caloric expenditure and intake, basal metabolism, necessity of physical activity. Energetic value, fats, protein, carbohydrates, fiber, vitamins. Hydration in various conditions (age, physical activity, travelling) Importance and representation of fats in a diet, possibilities of its use in primary prevention.
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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Oral examination, Student performance assessment, Systematic student observation, Seminar work
80% participation in lessons, activity in lessons,presentation; oral exam.
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Recommended literature
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Study materials from the lecturer.
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