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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. Basic Terminology - definition of the field of Nutrition; Nutrition as the basic factor of lifestyle. 2. The energy and biological value of food. Metabolism and nutrition the human body. 3. Rational nutrition. 4. Proteins, fats, carbohydrates in the diet. 5. Minerals and vitamins in nutrition. 6. Analysis of selected foodstuffs - milk, eggs. 7. Analysis of selected foodstuffs - meat, fish, fats. 8. Plant food. 9. Functional foods and additives in the diet. 10. Probiotics, prebiotics and synbiotics. Antioxidants in nutrition. 11. The selected alternative directions in the diet - vegetarianism, macrobiotics. 12. The selected alternative directions in nutrition - divided food, nutrition, according to blood groups, the Mediterranean diet. 13. Final Summary; Assessment.
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Learning activities and teaching methods
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Interactive lecture, Lecture with practical applications, Task-based study method
- Contact hours
- 26 hours per semester
- Preparation for comprehensive test (10-40)
- 20 hours per semester
- Individual project (40)
- 30 hours per semester
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| prerequisite |
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| Knowledge |
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| The basis of biology and chemistry. |
| learning outcomes |
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| Students are able to: - understand the field connections; - knowledge is applied to the subject of Health Education in primary and secondary schools. |
| teaching methods |
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| Interactive lecture |
| Task-based study method |
| assessment methods |
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| Oral exam |
| Seminar work |
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Recommended literature
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BLATTNÁ,J., DOSTÁLOVÁ, I. Výživa na začátku 21.století.. Praha: Společnost pro výživu Nadace NutriVIT,, 2005.
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BULKOVÁ, V. Poživatiny.
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BULKOVÁ, V. Rostlinné potraviny.
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CHRPOVÁ, D. S výživou zdravě po celý rok.
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KUNOVÁ,V. Zdravá výživa.. Praha: Grada Publishing,, 2004.
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PÁNEK, V. Výživa a výživová politika..
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ROGER, J.D.P. Kniha o zdravé výživě.. Praha: Advent,, 1995.
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