Subjects

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Human Nutrition and Nutrition Policy - D323005

Title:	Základy výživy a výživová politika
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2012
Semester:	both
Points:	0
E-Credits:	0
Examination process:
Hours per week, examination:	0/0, other [HT]
Capacity:	winter:unknown / unknown (unknown) summer:unknown / unknown (unknown)
Min. number of students:	unlimited
Language:	Czech
Teaching methods:	full-time
Level:
For type:
Note:	course is intended for doctoral students only can be fulfilled in the future you can enroll for the course in winter and in summer semester

Guarantor:	Pánek Jan doc. Ing. CSc. Réblová Zuzana doc. Ing. Ph.D.

Examination dates Schedule

Annotation -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

The main nutrients, essential nutrients, micronutrients - the importance of nutrition, metabolism, sources in food, health importance, consequent deficiency; Physiological principles of conversion of nutrients; The basic characteristics of diseases related to nutrition, principles of medical nutrition; Alternative nutritional trends; Dietary supplements

Aim of the course -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

Students will be able to:

To characterize the nutrients in terms of their importance in nutrition, physiological needs and the possible inadequate intake

To assess positives and negatives of conventional and alternative nutrition

Create and assess nutritional plans for the general population and design changes to meal plans according to physiological needs

Assess options, pros and cons of certain restrictions on food commodities

Literature -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

A: Keller U., Meier R., Bertoli S. Klinická výživa. Scientia Medica, Praha, 1993. ISBN 80-85526-08-5

A: Kohout P., Rušavý Z., Šerclová Z. Vybrané kapitoly z klinické výživy I. Forsapi, Praha, 2010. ISBN 978-80-87250-08-2

A: Krch F. D. Poruchy příjmu potravy. Grada Publishing a. s., Praha, 2005. ISBN 80-247-0840-X

R: Pánek J., Pokorný J., Dostálová J., Kohout P. Základy výživy. Nakl. SvobodaServis, 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

R: Silbernagl S., Despopoulos A. Atlas fyziologie člověka. Grada Publishing a.s., Praha, 2004. ISBN 80-247-0630-X

A: Silbernagl S., Lang F. Atlas patofyziologie člověka. Grada Publishing a.s., Praha, 2001. ISBN 80-7169-968-3

A: Svačina Š. a kol. Klinická dietologie. Grada Publishing a.s., Praha, 2008. ISBN-978-80-247-2256-6

R: Velíšek J., Hajšlová J. Chemie potravin I a II, Ossis Tábor, 2009; ISBN 978-80-86659-17-6

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: Mazza G.(Ed.) Functional foods. Technomic Publishing Co., Inc., Lancaster, USA, 1998; ISBN 1-56676-487-4

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. (28.03.2014)

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)

Teaching methods -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

Individual lessons

Requirements to the exam -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

None

Syllabus -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

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

2. The main nutrients - metabolism, consequent deficiency.

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.

9. Dietary guidelines, the principles of differentiation nutrition.

10. Alternative nutritional trends - consequent deficiency of nutrients in the restriction of selected commodities

11. Fundamentals of food hygiene.

12. Basic characteristics of diseases related to nutrition, medical nutrition survey.

13. Food supplements - legislative framework, the main types, nutritional significance.

14. Basic characteristics of the food sources of nutrients.

Entry requirements -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

Food Chemistry, Biochemistry

Registration requirements -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

Food Chemistry, Biochemistry

Course completion requirements -

Last update: Pánek Jan doc. Ing. CSc. (28.03.2014)

The development of independent work on an agreed topic and possible presentation

Oral examination

Coursework assessment
Form	Significance
Defense of an individual project	50
Oral examination	50