SubjectsSubjects(version: 924)
Course, academic year 2022/2023
Human Nutrition and Nutritional Policy - B323011
Title: Výživa a výživová politika
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
Language: Czech
Teaching methods: full-time
For type: Bachelor's
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Hradecká Beverly Ing. Ph.D.
Interchangeability : AB323011, N323041
Is interchangeable with: AB323011
This subject contains the following additional online materials
Annotation -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)
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.
Aim of the course -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

Students will be able to:

  • characterize the nutrients in terms of their importance in nutrition and physiological requirements
  • assess positives and negatives of conventional and alternative nutrition trends
  • create and assess a meal plan of the general population and to suggest changes to meal plans according to physiological needs
Literature -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

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

Learning resources -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)

Food and Nutrition Information Centre,

Nutrition Government;

Food and Drug Administration (FDA); (mainly for news)

European Food Safety Authority (EFSA); (mainly for news)

Requirements to the exam -
Last update: Vlčková Martina Ing. (02.02.2018)

Within the extent of the syllabus.

Syllabus -
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.

Entry requirements -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)


Registration requirements -
Last update: Pánek Jan doc. Ing. CSc. (24.01.2018)


Food Chemistry

Course completion requirements -
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
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