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Lecturer(s)
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Kadlec Jaromír, Dr. Ing.
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Kohout Pavel, doc. MUDr. Ph.D.
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Havlová Ivona, Mgr.
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Course content
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Lectures: 2 hours 1. Introduction and basic terminology, classification of main nutrients, characteristics of proteins and amino acids. 2. Characteristics of lipids and carbohydrates in food. 3. Cereals in human nutrition, their nutritional composition and importance. 4. Pastries and other cereal-based products. 5. Oilseeds in human nutrition, their nutritional composition and importance. 6. Production of vegetable oils, modified fats and the use of fats in food processing. 7. Legumes in human nutrition, their importance and nutritional composition. 8. Root crops in human nutrition - potatoes, diabetes, minor root crops, application of native starch, modified starches and beet sugar in food and human nutrition. 9. Vegetables, fruit, nuts and algae in human nutrition. 10. Meat and meat products in human nutrition - characteristics of individual types of meat and meat products, meat maturation, meat defects, nutritional composition. 11. Milk and dairy products in human nutrition - types of milk, nutritional composition, processing, range of dairy products. 12. Eggs and egg products in human nutrition, honey - nutritional composition and characteristics of individual parts of eggs. Properties, health, safety and evaluation of eggs. Species, composition, nutritional significance and quality assessment of honey. 13. Delicacies in human nutrition. 14. Summary of the subject and information on new knowledge in this field.
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Learning activities and teaching methods
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unspecified
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Learning outcomes
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The aim of the course is to acquaint students with the terminology of the main macronutrients, their representation in food and their need in human nutrition. Students will also get acquainted with the importance of legumes, oils, root crops, vegetables, etc., for setting up nutritional plans.
Students will gain knowledge about the importance and representation of macronutrients and micronutrients in food. They will also get acquainted with the content of these substances in vegetables, meat, oils, legumes, root crops and other foods. Students will mainly acquire the competences necessary for educational activities in nutrition.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
Oral exam
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Recommended literature
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Čermák, Bohuslav. Výživa člověka. 1. vyd. Č. Budějovice : ZF JU, 2002. ISBN 80-7040-576-7.
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Journal of Nursing, Social Studies, Public Health and Rehabilitation. Journal of Nursing, Social Studies, Public Health and Rehabilitation. České Budějovice: University of South Bohemia in České Budějovice, Faculty of Health and Social Scie.
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Kadlec, Pavel; Melzoch, Karel,; Voldřich, Michal. Přehled tradičních potravinářských výrob : technologie potravin. Vydání: první. Ostrava : Key Publishing s.r.o., 2012. ISBN 978-80-7418-145-0.
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Kontakt: vědecký časopis Zdravotně sociální fakulty Jihočeské univerzity. Kontakt: vědecký časopis Zdravotně sociální fakulty Jihočeské univerzity. České Budějovice: Zdravotně sociální fakulta Jihočeské univerzity.
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Petrásek, Richard. Co dělat, abychom žili zdravě. Vyd. 1. Praha : Vyšehrad, 2004. ISBN 80-7021-711-1.
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Piťha, Jan; Poledne, Rudolf. Zdravá výživa pro každý den. Vyd. 1. Praha : Grada, 2009. ISBN 978-80-247-2488-1.
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Velíšek, Jan; Hajšlová, Jana. Chemie potravin. 1. Rozšířené a přepracované 3. vydání. Tábor : OSSIS, 2009. ISBN 978-80-86659-17-6.
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