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Lecturer(s)
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Jemelková Jana, Mgr. Ph.D.
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Janků Martina, Mgr. Ph.D.
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Jedelská Tereza, Mgr. Ph.D.
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Course content
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additives, etc.) 2. Chemical reactions and biochemical processes in food; Biochemical toxicology of food 3. Analysis of food composition (basic chemical composition; energy value; analysis of vitamins and trace elements; determination of AMK, fats, and carbohydrates; presence of additives and contaminants; sensory properties); Practical analysis proposal for a specific food 4. Specific foods (organic foods, GMO foods, etc.); Food hygiene 5. Food microbiology 6. Digestive tract diseases and dietary restrictions 7. Food allergies and intolerances 8. Current trends in nutrition; Summary of the basic pillars of nutrition 9. Specifics of nutrition; Body composition analysis; Basic diet settings 10. Compiling a diet based on model examples
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Learning activities and teaching methods
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Lecture
- Attendace
- 24 hours per semester
- Preparation for the Exam
- 15 hours per semester
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Learning outcomes
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Extension of the subject Nutrition and Food Biochemistry (KBC/VBP). Introduction to basic terminology in food science and biochemical processes related to food and its analysis. Furthermore, nutrition and its connection to human health.
Define key terms and the relationship between nutrition and human health. Define key terms related to food.
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Prerequisites
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Basic knowledge of biochemistry.
KBC/VBP
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Assessment methods and criteria
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Written exam
Written test, 90 minutes, 20 questions, 1 question = 2 points, total 40 points A 37-40 points B 33-36 points C 29-32 points D 25-28 points E 20-24 points F 19 points and below
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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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PATEL, Vinood B., ed. (2020). Molecular nutrition vitamins. London: Academic Press.
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