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Lecturer(s)
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Bouda Antonín, PhDr. Mgr. Ph.D.
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Course content
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1. The liquid drinks 2. Principles of the diet development 3. The child nutrition 4. Nutrition of pregnant women and nursing mothers 5. Nutrition for children 1 to 3 years 6. Nutrition of preschool and school age children 7. Nutrition of adults 8. Nutrition in older age 9. Nutrition in sport 10. Alternative nutritional guidelines: vegetarianism, veganism, macrobiotics 11. Alternative nutritional guidelines: divided diet, Mediterranean diet 12. Alternatively nutritional guidelines: nutrition according to blood group diet on the principle of fastfood 13. Summary, evaluation of the education
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Learning activities and teaching methods
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Interactive lecture, Lecture supplemented with a discussion, Discussion, Self-study of literature, Lecture
- Preparation for an examination (30-60)
- 60 hours per semester
- Undergraduate study programme term essay (20-40)
- 20 hours per semester
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| prerequisite |
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| Knowledge |
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| Define the basic concepts of nutrition and food science. |
| Describe the principles of rational nutrition. |
| Characterize the healthy food pyramid. |
| Explain the food control system within the EU. |
| Describe and characterize the digestive system in detail. |
| Define the basic nutrients in terms of biochemistry: carbohydrates, proteins, lipids, vitamins, minerals. |
| Explain nutrient metabolism. |
| Characterise and describe the importance of each food group: cereals, pulses, meat, milk, fruit and vegetables. |
| Skills |
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| Illustrate and construct a pyramid of healthy eating according to different approaches. |
| Critically evaluate the healthy food pyramid according to different approaches. |
| Assess the suitability of individual foods in terms of the principle of rational nutrition. |
| Competences |
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| N/A |
| N/A |
| N/A |
| N/A |
| N/A |
| learning outcomes |
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| Knowledge |
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| Explain the importance of fluids in human nutrition. |
| Characterise individual drinks and assess their suitability for use. |
| Describe the principles of creating a diet according to the principles of rational nutrition. |
| Characterise the principles of rational nutrition by age group |
| Define the principles of nutrition in sport. |
| Explain the concept of alternative diets. |
| Describe selected alternative directions in nutrition. |
| Skills |
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| Recommend appropriate beverages for all-day use. |
| Constructively evaluate the suitability of alternative directions in nutrition from the perspective of the principles of rational nutrition. |
| To draw up menus for each age group according to the principles of rational nutrition. |
| Competences |
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| N/A |
| N/A |
| teaching methods |
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| Knowledge |
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| Lecture |
| Lecture supplemented with a discussion |
| Interactive lecture |
| Self-study of literature |
| Skills |
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| Lecture |
| Lecture supplemented with a discussion |
| Interactive lecture |
| Self-study of literature |
| Competences |
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| Lecture |
| Lecture supplemented with a discussion |
| Interactive lecture |
| Self-study of literature |
| assessment methods |
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| Knowledge |
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| Combined exam |
| Seminar work |
| Skills |
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| Combined exam |
| Seminar work |
| Competences |
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| Combined exam |
| Seminar work |
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Recommended literature
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Dostálová, Jana, 1943-. Potravinářské zbožíznalství : technologie potravin / Jana Dostálová, Pavel Kadlec a kolektiv. Ostrava : Key Publishing, 2014, 2014. ISBN 978-80-7418-208-2.
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Fořt, Petr, 1946-. Co jíme a pijeme? : výživa pro 3. tisíciletí / Petr Fořt. Praha : Olympia, 2003, 2003. ISBN 80-7033-814-8.
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Illková, Olga, 1956-. Zdravá výživa malých dětí / Olga Illková, Lucie Nečasová, Zdeňka Daňková. Praha : Portál, 2009, 2009. ISBN 978-80-7367-625-4.
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Turek, Bohumil, 1935-. Výživa ve stáří / Bohumil Turek, Jana Dostálová. Praha : Ústav zemědělských a potravinářských informací, 1996, 1996. ISBN 80-85120-54-2.
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