SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Human Nutrition and Nutritional Policy - N323041
Title: Výživa a výživová politika
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2017
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 Ex [hours/week]
Capacity: 124 / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Additional information: http://jan.panek@scht.cz
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pánek Jan doc. Ing. CSc.
Réblová Zuzana doc. Ing. Ph.D.
Is interchangeable with: AB323011
Annotation -
Last update: Pánek Jan doc. Ing. CSc. (14.08.2013)
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: TAJ323 (12.12.2013)

Students will be able to:

  • characterize the nutrients in terms of their importance in nutrition and physiological needs
  • 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: TAJ323 (28.08.2013)

A: Chrpová D. S výživou zdravě po celý rok. Grada Publishing, a. s. Praha; 2010. ISBN 978-80-247-2512-3.

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

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. SvobodaServis, 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, 2004. ISBN 80-247-0630-X.

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. (14.08.2013)

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)

Syllabus
Last update: TAJ323 (28.08.2013)

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.

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. 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. (14.08.2013)

Food Chemistry, Biochemistry

Registration requirements -
Last update: Pánek Jan doc. Ing. CSc. (14.08.2013)

Food Chemistry, Biochemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,4 11
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,1 3
Příprava na zkoušku a její absolvování 1,5 42
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Examination test 40
Oral examination 50

 
VŠCHT Praha