Subjects

Your browser does not support JavaScript, or its support is disabled. Some features may not be available.

Food, Nutrition and Health - E323001

Title:	Foods, nutrition and health
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2012
Semester:	both
Points:	5
E-Credits:	5
Examination process:
Hours per week, examination:	2/1, Ex [HT]
Capacity:	winter:unknown / unknown (unknown) summer:unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	cancelled
Language:	English
Teaching methods:	full-time
Level:
Note:	you can enroll for the course in winter and in summer semester

Guarantor:	Dostálová Jana prof. Ing. CSc.

Examination dates Schedule

Annotation

Basic information on nutrients and their metabolism - proteins, lipids, minerals and trace elements, vitamins and antioxidants. Chemical changes in food, especially at high temperatures, and their nutritional and hygienic impact. Importance of individual food groups in human nutrition. Dietary Guidelines and Recommended Dietary Allowance. Short course of sensory analysis. Presentation of homework project – “Your favourite dish or a dish typical for your country”.

Last update: ROZ323 (25.10.2011)

Literature

Texts of lectures

Belitz H.D., Grosch W., Schiebrle P.: Food Chemistry, 3rd Ed., Springer, Berlin, 2004

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

Last update: ROZ323 (25.10.2011)

Syllabus

1. History of nutrition. Characterisation of nutrition in various regions of the world (Prof. Jan Pokorný)

2. Carbohydrates and dietary fibre (Assoc. Prof. Jan Pánek)

3. Proteins (Assoc. Prof. Jan Pánek)

4. Lipids. Metabolismus (Assoc. Prof. Jan Pánek).

5. Composition and products (Assoc. Prof. Jana Dostálová)

6. Minerals and trace elements in food and diet (Dr. Ing. Richard Koplík)

7. Vitamins and antioxidants (Assoc. Prof. Jan Pánek)

8. Chemical changes in food and its nutritional impact (Prof. Jan Pokorný)

9. Importance of individual food groups in human nutrition (Assoc. Prof. Jana Dostálová)

10. Importance of individual food groups in human nutrition (Assoc. Prof. Jana Dostálová)

11. Dietary Guidelines and Recommended Dietary Allowance (Assoc. Prof. Jana Dostálová)

12. Nutrition policy and nutrition marketing (Prof. Jan Pokorný)

13. Sensory analysis (Dr. Ing. Zdeňka Panovská)

14. Homework project – “Your favourite dish or a dish typical for your country” - presentation (Assoc. Prof. Jana Dostálová)

Last update: ROZ323 (25.10.2011)

Entry requirements

Basic knowledges from biology and food (organic) chemistry

Last update: Dostálová Jana (28.01.2008)