SubjectsSubjects(version: 955)
Course, academic year 2023/2024
Nutritional diagnostics and informatics - B323016
Title: Nutriční diagnostika a informatika
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Guarantor: Stránská Milena prof. Ing. Ph.D.
This subject contains the following additional online materials
Annotation -
The content of the course is an overview and interpretation of markers that allow you to determine the nutritional status of the client and propose changes in the diet, or nutritional support. Case studies characterizing the impacts of inadequate values are also included. The second part of the course is devoted to the possibilities and pitfalls of working with food composition databases.
Last update: Pulkrabová Jana (16.11.2021)
Aim of the course -

Students will be able to:

Characterize the importance and limitations of biochemical parameters used to assess nutritional status

Characterize the importance and limitations of anthropometric and other non-invasive parameters used to assess nutritional status

Critically assess the use of various databases to search for food composition information

Last update: Pulkrabová Jana (16.11.2021)
Literature -

R: Hloch O.: Užitečné tabulky pro praxi nejen v interních oborech. Grada Publishing, Praha, 2018. ISBN 978-80-271-0311-9

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

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

A: Kohout P. a kol.: Klinická výživa. Galén, Praha, 2021; ISBN 978-80-7492-555-9

Last update: Pulkrabová Jana (16.11.2021)
Learning resources -

Last update: Pulkrabová Jana (17.11.2021)
Syllabus -

1. Basal metabolism - measurements and calculations, data interpretation; BMI values - interpretation

2. Calculation of the required energy intake - basal metabolism, activity factor, temperature and disease factors

3. Nitrogen balance and urea excretion - interpretation

4. Glycemia and insulinemia - glucose tolerance disorders, cardiovascular diseases; blood lipids; lactate

5. Plasma proteins and evaluation of nutritional status; creatinine in nephrology; uric acid

6. Ions and trace elements; phosphorus

7. Other and auxiliary markers: vitamins, hormones, liver tests, inflammation markers, blood count, laboratory urine examination

8. Anthropometric indicators and their interpretation

9. Devices for body composition evaluation

10. Food composition database - nutrients and other parameters, geographical differences, nutrient availability, food names and designations

11. Central European databases

12. Western European databases, US databases

13. Calculation of food composition based on data from databases

14. Nutriservis database - practical exercises

Last update: Vlčková Martina (18.04.2024)
Entry requirements -

Biochemistry, Human Nutrition

Last update: Pulkrabová Jana (16.11.2021)
Registration requirements -

Prerequisites: Biochemistry, Human Nutrition

Co-requisite: Food chemistry

Last update: Pulkrabová Jana (16.11.2021)
Course completion requirements -

Course completion form: written and oral exam

Course completion conditions: Successful completion of the written and oral exam

Last update: Pulkrabová Jana (16.11.2021)
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