|
|
|
||
The course is an overview of nutrients (carbohydrates, proteins, lipids, water, minerals, vitamins), their importance in nutrition, the fundamentals of metabolism and physiology and an overview of the sources in foods. The second part of the course focuses on dietary guidelines, alternative trends in nutrition, supplements, basic food hygiene and basic characteristics of diseases related to nutrition.
Last update: Pánek Jan (24.01.2018)
|
|
||
Students will be able to:
Last update: Pánek Jan (24.01.2018)
|
|
||
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 Last update: Pánek Jan (25.01.2018)
|
|
||
A: Chrpová D. S výživou zdravě po celý rok. Grada Publishing, a. s. Praha; 2010. ISBN 978-80-247-2512-3 A: Kasper H.: Výživa v medicíně a dietetika. Grada, Praha, 2015; ISBN: 978-80-247-4533-6 R: Pánek J., Pokorný J., Dostálová J. Základy výživy a výživová politika. VŠCHT Praha, 2002; ISBN 80-7080-468-8 A: Pánek J., Pokorný J., Dostálová J., Kohout P. Základy výživy. Nakl. Svoboda Servis, Praha, 2002; ISBN 80-86320-23-5 R: Referenční hodnoty pro příjem živin. Společnost pro výživu. Výživa servis s.r.o., Praha, 2011. ISBN 978-80-254-6987-3 A: Silbernagl S., Despopoulos A. Atlas fyziologie člověka. Grada Publishing a.s., Praha, 2016. ISBN 978-80-247-4271-7 A: Svačina Š. a kol. Klinická dietologie. Grada Publishing a.s., Praha, 2008. ISBN-978-80-247-2256-6 A: Svačina Š. a kol. Poruchy metabolismu a výživy. 1. vyd. Praha: Galén, 2010. ISBN 978-807-2626-762 R: Velíšek J., Hajšlová J. Chemie potravin I a II, Ossis Tábor, 2009; ISBN 978-80-86659-17-6 A: Zlatohlávek L. a kol.: Klinická dietologie a výživa. Current Media, Praha, 2016; ISBN: 978-80-88129-03-5 A: Belitz H.-D., Grosch W., Schieberle P. Food Chemistry (3rd edition). Springer-Verlag, Berlin, 2004; ISBN 3-540-40818-5 A: Henry C.J.K., Chapman C. (Eds.) The nutrition handbook for food processors. Woodhead Publishing, Cambridge, UK, 2002; ISBN 1-85573-464-8 (book), 1-85573-665-9 (e-book) A: Velíšek J., Cejpek K. Biosynthesis of food components. Ossis Tábor, 2008; ISBN 978-80-86659-12-1 Last update: Hradecká Beverly (20.09.2023)
|
|
||
Within the extent of the syllabus. Last update: Vlčková Martina (02.02.2018)
|
|
||
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. Last update: Pánek Jan (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/
Last update: Pánek Jan (24.01.2018)
|
|
||
Biochemistry Last update: Pánek Jan (24.01.2018)
|
|
||
Biochemistry Food Chemistry Last update: Pánek Jan (24.01.2018)
|
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 |