Course detail

Basics of Nutrition

FCH-BC_ZVAcad. year: 2025/2026

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. Lenka Fialová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

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

Rules for evaluation and completion of the course

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.

Study aids

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)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

Ing. Lenka Fialová, Ph.D.

Syllabus

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.

Exercise

13 hod., compulsory

Teacher / Lecturer

Ing. Lenka Fialová, Ph.D.