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Lecturer(s)
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Klimešová Iva, PhDr. Ph.D.
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Course content
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Basic principles of rational dieting Nutrition recommendations Carbohydrates in nutrition Proteins in nutrition Lipids in nutrition Vitamins, minerals and antioxidants
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Learning activities and teaching methods
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Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming), Demonstration, Projection (static, dynamic), Training in job and motor Skils
- Preparation for the Course Credit
- 10 hours per semester
- Attendace
- 26 hours per semester
- Semestral Work
- 15 hours per semester
- Homework for Teaching
- 13 hours per semester
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Learning outcomes
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The student will learn about basic nutrition components in terms of energy content and ensuring proper organism functions. The student will have command of scientific terminology in the area of nutrition and will be able to describe main food components. The student will have knowledge of rational dieting and positive effects of a balanced diet on health. The student will be knowledgeable about foods on the market with respect to ensuring proper organism functions in specific developmental stages and under various physical activity requirements. The student will be able to apply the knowledge in practice. Information about this course was translated to English within the project Internationalization of the Faculty of Physical Culture, Palacký University, Olomouc, No. CZ.1.07/2.2.00/28.0028, co-funded by the European Social Fund and the Government of the Czech Republic.
The student understands the basic principles of rational dieting and possible risks of alternative dietary methods. The student has command of the basic nutrition terminology and is able to describe individual food components. The student is able to apply the theoretical knowledge in practice. The student is able to produce a sample dietary plan according to a client's individual requirements.
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Prerequisites
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Knowledge of human anatomy and physiology - particularly the digestive tract.
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Assessment methods and criteria
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Written exam, Student performance
80% attendance, semester paper (sample dietary plan according to given criteria), successful completion of a credit test
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Recommended literature
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Bulková, V. (1999). Nauka o poživatinách. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví.
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Clarková, N. (2009). Sportovní výživa. Praha: Grada.
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Dlouhá, R. (1998). Výživa: přehled základní problematiky. Praha: Karolinum.
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Fink, H. H., Mikesky A. E., & Burgoon L. A. (2012). Practical applications in sports nutrition. Burlington: Jones & Bartlett Learning.
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Hlúbik, P., & Opltová, L. (2004). Vitaminy. Praha: Grada Publishing.
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Kleinwächterová, H., & Brázdová, Z. (2001). Výživový stav člověka a způsoby jeho zjišťování. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví.
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Klimešová, I., & Stelzer, J. (2013). Fyziologie výživy. Olomouc: Univerzita Palackého v Olomouci.
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Maughan, R. J., & Burke, M. L. (2006). Výživa ve sportu: příručka pro sportovní medicínu. Praha: Galén.
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McArdle, W. D., Katch, F. I., & Katch, V. L. (1991). Exercise physiology: energy, nutrition and human performance. Philadelphia: Lea and Febiger.
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Piťha, J., & Boháčová, V. (2012). 140 otázek a odpovědí o výživě a potravinách. Praha: Forsapi.
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