Course detail

Základy výživy

FCH-BC_ZVAcad. year: 2020/2021

The aim of the course is to acquaint students with the fundamentals of nutrition physiology, with basic nutrients and their role in organism and metabolism. Students will be acquainted with various ways of nutrition (vegetarians, sick, athletes, children, ...), nutritional supplements, functional foods. The course extends and applies basic knowledge gained in biochemistry on selected physiological aspects of nutrition (specialization, regulation).

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

Ing. Andrea Němcová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Not applicable.

Prerequisites

Students should have basic knowledge about structure of macromolecules (proteins, lipids, carbohydrates), or basic knowledge of human physiology.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Not applicable.

Assesment methods and criteria linked to learning outcomes

Not applicable.

Course curriculum

1. Basic concepts of nutrition science. Brief anatomy and physiology of digestive tract organs. Overview of digestive physiology and nutrient absorption.
2. Glands associated with the digestive tract (liver, pancreas). Detoxification mechanisms. Excretion of substances from the body (kidneys).
3. Essential Nutrition Factors - Protein metabolism.
4.Metabolism of carbohydrates.
5. Metabolism of lipids. Mutual relationships in intermediate metabolism.
6. Water, minerals, trace elements.
7. Vitamins.
8. Fabric and energy balance.
9. Management and regulation of food intake, adaptation.
10. Food groups, nutritional benefits, nutrition of specific groups of population.Dietotherapy.
11. Selected hygienic aspects of nutrition. Allergy from food. Nutritional supplements.
12. Alternative ways of nutrition, new sources of abuse.

Work placements

Not applicable.

Aims

Students will obtain basic information on the importance of individual components of human food for the optimal course of metabolic processes, on the way of food processing and on alternative forms of nutrition and on modern food supply trends for the human population. The course content will contribute to the broadening and comprehensive view of the audience on food issues.

Specification of controlled education, way of implementation and compensation for absences

Not applicable.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kasper Heinrich: Výživa v medicíně a dietetika 2015 (CS)
Sharma Sangita a kolektiv: Klinická výživa a dietologie 2018 (CS)