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Lecturer(s)
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Janků Martina, Mgr. Ph.D.
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Course content
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1. Basics of nutritional biochemistry (basal and energy metabolism, energy balance) and anatomy of the digestive system 2. Proteins, carbohydrates, fiber 3. Lipids, fatty acids, steroids 4. Mineral substances and vitamins 5. Substances with antioxidant effects; the human microbiome 6. Principles of a healthy diet, nutritional value of food, malnutrition (parenteral and enteral nutrition) 7. Eating disorders, obesity and food-related diseases 8. Nutrition of children 9. Alternative ways of eating 10. Functional foods and nutraceuticals, food additives 11. Nutrition and sport 12. Basic pillars of creating menus, nutrition in the prevention of chronic diseases
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Learning activities and teaching methods
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Lecture
- Preparation for the Exam
- 55 hours per semester
- Attendace
- 26 hours per semester
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Learning outcomes
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Understand the basic terminology and biochemical processes in the field of nutrition, as well as nutrition and its impact on human health and vitality.
Define the main terms and the relationship of nutrition to human health.
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Prerequisites
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Basic knowledge of biochemistry.
KBC/BCH
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Assessment methods and criteria
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Mark, Written exam
Written test, one hour, 25 questions, 1 question = 2 points, total 50 points A 46-50 points B 42-45 points C 38-41 points D 34-37 points E 30-33 points F less than 30 points
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Recommended literature
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Burdychová Radka. (2009). Preventivní výživa. Brno.
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Klimešová Iva. (2013). Fyziologie výživy. Olomouc.
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Kohout Pavel. (2021). Klinická výživa. Praha.
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Mandelová Lucie; Hrnčiříková Iva. (2007). Základy výživy ve sportu. Brno.
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Vinood B. Patel. (2020). Molecular nutrition vitamins. London.
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