SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Human Nutrition and Nutritional Policy - AB323011
Title: Human Nutrition and Nutritional Policy
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 Ex [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: Bachelor's
Additional information: http://jan.panek@vscht.cz
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pánek Jan doc. Ing. CSc.
Cahová Monika RNDr. Ph.D.
Ilko Vojtěch Ing. Ph.D.
Interchangeability : B323011, N323041, S323005
Annotation -
Last update: Kubová Petra Ing. (30.01.2018)
The course is an overview of nutrients (carbohydrates, proteins, lipids, water, minerals, vitamins), their importance in nutrition, the fundamentals of metabolism and physiology and an overview of the sources in foods. The second part of the course focuses on dietary guidelines, alternative trends in nutrition, supplements, basic food hygiene and basic characteristics of diseases related to nutrition.
Aim of the course -
Last update: Kubová Petra Ing. (30.01.2018)

Students will be able to:

  • characterize the nutrients in terms of their importance in nutrition and physiological requirements
  • assess positives and negatives of conventional and alternative nutrition trends
  • create and assess a meal plan of the general population and to suggest changes to meal plans according to physiological needs
Literature -
Last update: Kubová Petra Ing. (30.01.2018)

A: Chrpová D. S výživou zdravě po celý rok. Grada Publishing, a. s. Praha; 2010. ISBN 978-80-247-2512-3

A: Kasper H.: Výživa v medicíně a dietetika. Grada, Praha, 2015; ISBN: 978-80-247-4533-6

R: Pánek J., Pokorný J., Dostálová J. Základy výživy a výživová politika. VŠCHT Praha, 2002; ISBN 80-7080-468-8

A: Pánek J., Pokorný J., Dostálová J., Kohout P. Základy výživy. Nakl. Svoboda Servis, Praha, 2002; ISBN 80-86320-23-5

R: Referenční hodnoty pro příjem živin. Společnost pro výživu. Výživa servis s.r.o., Praha, 2011. ISBN 978-80-254-6987-3

A: Silbernagl S., Despopoulos A. Atlas fyziologie člověka. Grada Publishing a.s., Praha, 2016. ISBN 978-80-247-4271-7

A: Svačina Š. a kol. Klinická dietologie. Grada Publishing a.s., Praha, 2008. ISBN-978-80-247-2256-6

A: Svačina Š. a kol. Poruchy metabolismu a výživy. 1. vyd. Praha: Galén, 2010. ISBN 978-807-2626-762

R: Velíšek J., Hajšlová J. Chemie potravin I a II, Ossis Tábor, 2009; ISBN 978-80-86659-17-6

A: Zlatohlávek L. a kol.: Klinická dietologie a výživa. Current Media, Praha, 2016; ISBN: 978-80-88129-03-5

A: Belitz H.-D., Grosch W., Schieberle P. Food Chemistry (3rd edition). Springer-Verlag, Berlin, 2004; ISBN 3-540-40818-5

A: Henry C.J.K., Chapman C. (Eds.) The nutrition handbook for food processors. Woodhead Publishing, Cambridge, UK, 2002; ISBN 1-85573-464-8 (book), 1-85573-665-9 (e-book)

A: Velíšek J., Cejpek K. Biosynthesis of food components. Ossis Tábor, 2008; ISBN 978-80-86659-12-1

Learning resources -
Last update: Kubová Petra Ing. (30.01.2018)

Food and Nutrition Information Centre, http://fnic.nal.usda.gov/

Nutrition Government; http://www.nutrition.gov/

Food and Drug Administration (FDA); http://www.fda.gov/ (mainly for news)

European Food Safety Authority (EFSA); http://www.efsa.europa.eu (mainly for news)

https://uapv.vscht.cz/studium/bakalarske-studium/37630

http://www.brainkart.com/subject/Introduction-to-Human-Nutrition_244/

Requirements to the exam -
Last update: Vlčková Martina Ing. (02.02.2018)

Within the extent of the syllabus.

Syllabus
Last update: Kubová Petra Ing. (30.01.2018)

1. Introduction, nutritional quality, the basic characteristics of nutrients, problems in nutrition, factors influencing nutrition.

2. The main nutrients - proteins, peptides, amino acids.

3. The main nutrients - carbohydrates.

4. The main nutrients - fats and other lipids.

5. Mineral compounds, water in nutrition.

6. Vitamins.

7. Basic physiological principles of digestion of food.

8. The basic physiological principles of absorption and metabolism of nutrients; endocrine functions of the gastrointestinal tract

9. Dietary guidelines, the principles of differentiation nutrition.

10. Alternative nutritional trends.

11. Fundamentals of food hygiene.

12. Basic characteristics of diseases related to nutrition, medical nutrition survey.

13. Foods for particular nutritional uses, Novel Food, Food supplements - legal framework, main types, nutritional significance

14. Basic characteristics of the food sources of nutrients.

Entry requirements -
Last update: Kubová Petra Ing. (30.01.2018)

Biochemistry

Registration requirements -
Last update: Kubová Petra Ing. (30.01.2018)

Biochemistry

Food Chemistry

Course completion requirements -
Last update: Kubová Petra Ing. (30.01.2018)

Form course completion: examination test + oral exam

Requirements for the completion of the course: Successful completion of the test (51% or more %) + passing the oral exam

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 1,5 42
3 / 3 84 / 84
Coursework assessment
Form Significance
Examination test 50
Oral examination 50

 
VŠCHT Praha