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Lecturer(s)
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Zatloukal Marek, RNDr. Ph.D.
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Grúz Jiří, Mgr. Ph.D.
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Hényková Eva, Mgr. Ph.D.
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Course content
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Human nutrition, metabolism of basic nutrients, minerals and trace elements, vitamins, functional food, bioavailability and mode of function of nutraceuticals, determination of antioxidant properties, organic farming, extrinsic and intrinsic food properties, influence of post-production on food quality, GMO-based food and ethics, food additives, alternative food sources.
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Learning activities and teaching methods
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Lecture
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Learning outcomes
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Human nutrition, metabolism of basic nutrients, minerals and trace elements.
Describe and explain the human nutrition, metabolism of basic nutrients.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Mark
75% fruitfulness on imposition
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Recommended literature
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Fořt, P. (2004). Výživa pro dokonalou kondici a zdraví. Grada Publishing, Praha.
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Havlick, H.D. (2001). Functional foods: science or marketing?. JANA 9 (4).
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Houston, M.C. (2003). The role of antioxidants in the prevention and treatment of coronary artery disease. JANA 17 (6).
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Lotter, D. (2003). Organic Agriculture. Journal of Sustainable Agriculture 21(4).
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Pánek, J. (2002). Základy výživy. Svoboda servis, Praha.
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