SubjectsSubjects(version: 956)
Course, academic year 2023/2024

The web interface of the Educational Info System will be unavailable from 1 August to 2 August due to planned maintenance.


Thank you for your understanding and we apologize for any inconvenience.

Nutrition and Health: Risks and benefits - AP323011
Title: Nutrition and Health: Risks and benefits
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 3/0, other [HT]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: English
Teaching methods: full-time
Teaching methods: full-time
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Pánek Jan doc. Ing. CSc.
Cahová Monika RNDr. Ph.D.
Interchangeability : P323011
Annotation -
The aim of the subject is to acquaint students with the possible influence of the intake of certain nutrients and the composition of a complex diet on the health condition of the population. Part of the subject is also the dietetic assessment of alternative nutritional systems applied either individually ("voluntarily") or as part of the overall therapy of the disease. Emphasis is placed on the intake and utilization of proteins, the intake and composition of simple carbohydrates, the intake and importance of saturated and essential fatty acids and the origin and significance of so-called AGEs - Maillard reaction products in the organism.
Last update: Pátková Vlasta (15.11.2018)
Aim of the course -

Students will understand the issue of influence of inadequate intake of selected nutrients on the origin and development of non-infectious diseases of the mass occurrence. At the same time they will acquire the theoretical and directly practical knowledge and skills in the field of disorders of digestion and metabolism of selected nutrients. Benefits will also be the enhancement of presentation skills, when students prepare short messages presented to other students.

Last update: Pátková Vlasta (15.11.2018)
Literature -

R: Sobotka et al.: Basics in Clinical Nutrition. 4th Edition, Galén, Praha, 2014; ISBN: 978-80-7262-821-6

R: Rokyta R. a kol.: Fyziologie a patologická fyziologie pro klinickou praxi. Grada, Praha, 2015; ISBN 978-80-247-4867-2

A: Murray R.K. a kol.: Harperova ilustrovaná biochemie. Galén, Praha, 2012; 978-80-7262-907-7

R: Kohout P. a kol.: Vybrané kapitoly z klinické výživy I. Forsapi - Nutrilitera, Praha, 2010; ISBN: 978-80-87250-08-2

R: Kohout P. a kol.: Vybrané kapitoly z klinické výživy II. Forsapi - Nutrilitera, Praha, 2017; ISBN: 978-80-87250-32-7

A: ESPEN guidelines (available at

Last update: Pátková Vlasta (15.11.2018)
Learning resources -

Last update: Pátková Vlasta (15.11.2018)
Teaching methods -

Lectures of lecturers, presentation of students on their own chosen and independently elaborated topic.

Last update: Pátková Vlasta (15.11.2018)
Requirements to the exam -


Last update: Pátková Vlasta (15.11.2018)
Syllabus -

1. Proteins: adequate intake for different population groups; the issue of inadequate and redundant intake; usability of plant proteins and the influence of dietary fiber; proteins in sport nutrition; gluten-free diet

2. Physiological significance of selected nonproteinogenic amino acids

3. Issues of intake of simple carbohydrates; influence on the emergence and development of selected "civilization" diseases

4. Problems of FODMAPs carbohydrates intake; Irritable bowel syndrome (IBS)

5. Advanced Glycation End-Products (AGEs); mechanism of formation and precursors; influence on the emergence and development of selected "civilization" diseases; diagnostic significance of so-called glycated hemoglobin

6. Physiological significance of saturated fatty acids; MCT fats; atherogenic fatty acids; issues of stearic acid and higher saturated fatty acids

7. Essential fatty acids; biosynthesis; the physiological significance of the relevant eicosanoids; alternative sources of higher polyunsaturated fatty acids of the series n-3 and n-6; the therapeutic use of high doses of DHA and EPA in oncology

Last update: Pátková Vlasta (15.11.2018)
Entry requirements -


Last update: Pátková Vlasta (15.11.2018)
Registration requirements -


Last update: Pátková Vlasta (15.11.2018)
Course completion requirements -

Written processing (literature review) and evaluated presentation of the current topic

Oral examination

Last update: Pátková Vlasta (15.11.2018)