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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”.
Poslední úprava: ROZ323 (25.10.2011)
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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/
Poslední úprava: ROZ323 (25.10.2011)
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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) Poslední úprava: ROZ323 (25.10.2011)
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Basic knowledges from biology and food (organic) chemistry Poslední úprava: Dostálová Jana (28.01.2008)
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