SubjectsSubjects(version: 913)
Course, academic year 2022/2023
  
Human Nutrition - B323014
Title: Výživa člověka
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
Level:  
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
Annotation -
Last update: Kubová Petra Ing. (08.11.2021)
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: Kubová Petra Ing. (08.11.2021)

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: Pulkrabová Jana prof. Ing. Ph.D. (15.11.2021)

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

A: 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

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

Learning resources -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (15.11.2021)

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)

Výživa a potraviny, periodikum (vydavatel Společnost pro výživu, Výživaservis s.r.o, Praha) ISSN 1211-846X

https://uapv.vscht.cz/studium/bakalarske-studium/37630

http://www.brainkart.com/subject/Introduction-to-Human-Nutrition_244/

Requirements to the exam -
Last update: Kubová Petra Ing. (08.11.2021)

Within the extent of the syllabus.

Syllabus -
Last update: Pulkrabová Jana prof. Ing. Ph.D. (15.11.2021)

1. Introduction, nutritional quality, basic characteristics of nutrients, nutritional problems, factors influencing nutrition

2. Main nutrients - proteins, peptides, amino acids

3. Main nutrients - carbohydrates

4. Main nutrients - fats and other lipids

5. Minerals, water in nutrition

6. Vitamins

7. Trends in food technology to improve the nutritional status of the population

8. Nutrition guidelines, community nutrition, personalized nutrition, nutrition policy

9. Alternative nutritional directions

10. Nutritional epidemiology

11. Basics of nutritional hygiene

12. Basic characteristics of nutrition-related diseases, overview of therapeutic nutrition

13. Food for special nutrition, food of a new type (Novel Food), food supplements - legislative framework, main types, nutritional significance

14. Basic characteristics of food nutrient sources

Entry requirements -
Last update: Kubová Petra Ing. (08.11.2021)

Biochemistry

Registration requirements -
Last update: Kubová Petra Ing. (08.11.2021)

Biochemistry

Food Chemistry

Course completion requirements -
Last update: Kubová Petra Ing. (08.11.2021)

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
3 / 3 84 / 84
 
VŠCHT Praha