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Nutrition I - OB2317109

Title:	Výživa I
Guaranteed by:	Katedra pedagogiky (41-KPG)
Faculty:	Faculty of Education
Actual:	from 2017
Semester:	summer
E-Credits:	2
Examination process:	summer s.:
Hours per week, examination:	summer s.:1/1, C+Ex [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
4EU+:	no
Virtual mobility / capacity:	no
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Is provided by:	OPBY2P106A
Note:	course can be enrolled in outside the study plan enabled for web enrollment priority enrollment if the course is part of the study plan

Guarantor:	Ing. Bc. Alena Váchová, Ph.D.
Pre-requisite :	OB2317102, OB2317103
Is pre-requisite for:	OB2317116, OB2317122
Is interchangeable with:	OKB2317007

Opinion survey results Examination dates SS schedule Noticeboard

Annotation -

Last update: PhDr. Martin Čapek Adamec, Ph.D. (02.06.2015)

Nutrition I provides the basic knowledge about food composition, energy intake, nutrition, basic nutrients, minerals and vitamins, metabolismu.Nutritive recommendations with respect to improving nutrition and eating habits.

Aim of the course -

Last update: PhDr. Martin Čapek Adamec, Ph.D. (02.06.2015)

The aim is to explain to students the basic concepts of nutrition, to familiarize them with the main components of foods with good nutrition, rational nutrition and dietary custom.To introduce of students with basic informations about diseases resulting from improper diet and some metabolic diseases.

Literature - Czech

Last update: Ing. Bc. Alena Váchová, Ph.D. (28.10.2019)

MINISTERSTVO ZEMĚDĚLSTVÍ. Víš, co jíš? [online]. 2018 [cit. 2018-01-04]. Dostupný z: http://www.viscojis.cz/

PÁNEK, J.;POKORNÝ J.; DOSTÁLOVÁ J. Základy výživy a výživová politika. VŠCHT Praha, 2007. ISBN: 978-80-7080-468-1

MARÁDOVÁ, Eva. Výživa a hygiena ve stravovacích službách. 2. vyd. Praha : VŠH, 2007. 196 s. ISBN 978-80-86578-69-9

VELÍŠEK, J. Chemie potravin I. - III. Tábor : OSSIS, 1999. ISBN 80-902391-5-3

Výživa a zdraví. Praha: Raabe, 2012, 84 s. Dobrá škola. Výchova ke zdraví, 1. ISBN 978-80-87553-69-5.

KŘEMEN, Jaromír, Eva KOTRLÍKOVÁ a Štěpán SVAČINA. Enterální a parenterální výživa. 1. vyd. Praha: Mladá fronta, 2009, 139 s. Aeskulap. ISBN 978-80-204-2070-1.

Requirements to the exam - Czech

Last update: Ing. Bc. Alena Váchová, Ph.D. (28.10.2019)

Požadavky k zápočtu: aktivní účast na seminářích, zápočtový test (min. 75 %). Pro úspěšné absolvování zápočtového testu má student tři pokusy.

Požadavky ke zkoušce: ústní zkouška (student má na úspěšné složení ústní zkoušky dva pokusy).

Syllabus -

Last update: PhDr. Martin Čapek Adamec, Ph.D. (02.06.2015)

1. Basic terminology. Function diet.

2. Diet as a source of energy. Food as a source of water.

3. Importance of protein in the diet.

4. Importance of carbohydrates in the diet.

5. The importance of lipids in nutrition.

7. Mineral substances and trace elements.

8. Vitamins.

9. Other beneficial dietary components. Increasing the nutritional value of food.

10. Diseases related to nutrition.