|
Lecturer(s)
|
-
Dobešová Pavla, Mgr. Ph.D.
-
Cichá Martina, doc. Mgr. Ph.D.
-
Chrásková Marie, PaedDr. Mgr. Ph.D.
|
|
Course content
|
Carbohydrates - biochemical division, their metabolism, importance of carbohydrates for an organism. Glycemic index. Proteins - biochemical division, their metabolism, importance of proteins for an organism. Fats - - biochemical division, their metabolism, importance of fats for an organism. Food intake regulation (conditioned, unconditioned reflexes, volitional). Regulation of water in a body, hydration, and dehydration of an organism. Regulation and importance of the minerals in a human body. Minerals and trace elements in nutrition. Nutrition as a source of macronutrients (proteins, fats and carbohydrates). Daily intake (need) of the nutrients, suitability/unsuitability of some nutrients (according to the origin and processing). Vitamins - division, source, absorption, importance for an organism, risks of hyper/hypovitaminosis or avitaminosis. Energetic metabolism, basal metabolism, Human energetic requirements, nutrition facts. Evaluation of nourishment.
|
|
Learning activities and teaching methods
|
|
Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming)
|
|
Learning outcomes
|
After passing this course, students should be able to: - Sum up the knowledge of anatomy and physiology, even pathology of GIT, - Explain the metabolism of the water and major and minor nutrients inside the (human) organism, - Describe the sources of major and minor nutrients, - Explain the causes and consequences of major and minor nutrients shortage or abundance in a model situation/example, - Define the quantitative and qualitative aspects of liquid intake, - In their own words, explain the principles of the nutrient recommendations, - Characterize the importance of preventive nutrition and functional food, - Explain the problematics of additives in nutrition, - Evaluate the nourishment via the anthropometrical and clinical methods, - Sum up the fundamental attributes of eating disorders.
After passing the course, a student is able to: - Analyze the actual nourishment of the population - Elaborate the summary of modern aspects of the rational nutrition of the population - When creating a healthy diet, work with relevant information (food pyramid, nutrition facts tables, etc.).
|
|
Prerequisites
|
Students are well informed about nowadays problematics of healthy eating and ability to use and convey the knowledge on the primary/lower secondary/upper secondary level of education.
|
|
Assessment methods and criteria
|
Oral exam, Written exam
Active participation in lessons. Students elaborate a final paper (put it into Portal UP in order to control plagiarism) Students prepare for the termination of the course - defining the requirements for the course completion - list of the topics for the final paper, exam tasks
|
|
Recommended literature
|
-
DYLEVSKÝ, I. Somatologie. Olomouc: Epava, 2000. ISBN 80-86297-05-5..
-
FRAŇKOVÁ, S. a kol. Dítě s nadváhou a jeho problémy. Praha: Portál, 2015. ISBN 978-80-262-0797-9..
-
FRAŇKOVÁ, S., PAŘÍZKOVÁ, J., MALICHOVÁ, E. Jídlo v životě dítěte a adolescenta: teorie, výzkum, praxe. Praha: Karolinum, 2013. ISBN 978-80-246-2247-7..
-
HŘIVNOVÁ, M. Základní aspekty výživy. Studijní opora. Olomouc: UP, 2014. ISBN 978-80-244-4034-7..
-
KLIMEŠOVÁ, I., STELZER, J. Fyziologie výživy. Olomouc: UP, 2013. ISBN 978-80-244-3280-9..
-
KOMPRDA, T. Základy výživy člověka. Druhé přepracované vydání. Brno: Mendelova univerzita v Brně, 2017. ISBN 978-80-7509-500-8..
-
KOŽÍŠEK, F. 2005. Pitný režim. [Online]. Státní zdravotní ústav. Dostupné na www: http://www.szu.cz/tema/zivotni-prostredi/pitny-rezim..
-
KUNOVÁ, V. Zdravá výživa. Praha: Grada, 2011. ISBN 978-80-247-3433-0..
-
PAPEŽOVÁ, H. Anorexia nervosa: příručka pro všechny, kteří trpí nemocí - postižené samotné, jejich rodiny, přátele, partnery a některé odborníky (učitele a lékaře první linie). 2. přepracované vydání. Klecany: Národní ústav duševního zdraví, 2017. ISBN 978-80-87142-34-9..
-
TLÁSKAL, P. a kol. Výživa a potraviny pro zdraví. Praha: Společnost pro výživu, z.s., 2016. ISBN 978-80-906659-0-3..
-
TUREK, B., ŠÍMA, P., MICHALOVÁ, I. Vyvážená strava a zdraví. Praha: Sdružení českých spotřebitelů, z. ú. 2016. ISBN 978-80-87719-44-2..
-
www.anabell.cz.
-
www.fzv.cz.
-
www.spolvyziva.cz.
-
www.stob.cz.
|