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Last update: Ing. Bc. Alena Váchová, Ph.D. (19.01.2018)
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Last update: Ing. Bc. Alena Váchová, Ph.D. (19.01.2018)
The aim of the course is to explain students the basic concepts of the field of nutrition, to acquaint them with the main food ingredients, dietary practices, and the principles of rational nutrition. During lessons the students will become acquainted with some of the diseases related with improper way of eating. |
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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. |
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Last update: Ing. Bc. Alena Váchová, Ph.D. (28.10.2019)
Credit requirements: for successful completion of the credit the student has three attempts (one regular and one correction term). The proper term and the first correction term of the approval will be implemented in written form, the second correction term of the approval will be in the form of an oral examination. |
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Last update: Ing. Bc. Alena Váchová, Ph.D. (19.01.2018)
1.Basic terminology. The function of the diet. 2. Diet as a source of energy. Diet as a source of water. 3. The importance of protein in nutrition. 4. The importance of carbohydrates in nutrition. 5. The importance of lipids in nutrition. 6. Mineral substances and trace elements. 7. Vitamins. 8. Other beneficial components of the diet. Increasing the nutritional value of the diet. 10. Digestion and absorption of nutrients. The biochemical processes. 11. Diseases related with nutrition. |