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Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
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Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
Students will be able to:
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Last update: Hradecká Beverly Ing. Ph.D. (20.09.2023)
Z: Pánek J., Pokorný J., Dostálová J. Základy výživy a výživová politika. VŠCHT Praha, 2002; ISBN 80-7080-468-8 D: Referenční hodnoty pro příjem živin. Společnost pro výživu. Výživa servis s.r.o., Praha, 2019. ISBN 978-80-906659-3-4 D: Silbernagl S., Despopoulos A. Atlas fyziologie člověka. Grada Publishing a.s., Praha, 2016. ISBN 978-80-247-4271-7 Z: Velíšek J., Hajšlová J. Chemie potravin I a II, Ossis Tábor, 2009; ISBN 978-80-86659-17-6 D: Kohout P. a kol.: Klinická výživa. Galén, Praha, 2021. ISBN 978-80-7492-555-9
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Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
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/
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Last update: Vlčková Martina Ing. (02.02.2018)
Within the extent of the syllabus. |
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Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
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. |
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Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
Biochemistry |
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Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
Biochemistry Food Chemistry |
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Last update: Pánek Jan doc. Ing. CSc. (25.01.2018)
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 |