| Course title | Health Education with an Emphasis on Children?s Nutrition |
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| Course code | KAZ/KVZA@ |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | 3 |
| Semester | Summer |
| Number of ECTS credits | 2 |
| Language of instruction | Czech |
| Status of course | Optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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Health education, determinants of health, lifestyle factors. The significance of health education in preschool age. Nutrition ? main nutrients: Carbohydrates: biochemical classification, carbohydrate metabolism, importance of carbohydrates for the body, glycemic index. Proteins: biochemical classification, protein metabolism, importance of proteins for the body. Fats: biochemistry of fats, fat metabolism, importance of fats for the body. Regulation of food intake (unconditioned and conditioned reflexes, voluntary control). Water regulation in the body, hydration and dehydration. Regulation and importance of mineral balance in the body. Minerals and trace elements in food. Daily requirements for individual nutrients; suitability and unsuitability of selected types of nutrients (based on their origin, processing). Vitamins: classification, sources, absorption, significance for the body, and risks of hyper-, hypo-, and avitaminosis. Energy metabolism, basal metabolic rate, children?s energy requirements, and nutritional value of foods. Assessing nutritional status, excessive and inadequate food intake and its health implications. Fluids, beverages, and proper hydration regimen with respect to individual needs. Principles of healthy eating and current issues in healthy eating habits. Functional foods, preventive nutrition (probiotics, prebiotics, phytoestrogens, plant phenols, etc.). Dietary supplements: overview, importance, indications, and contraindications. Additives (food additives), their role in the food industry and consumer market, and potential health risks. Principles of healthy eating at various stages of ontogenetic development. Specific aspects of children?s nutrition; meals in nursery and primary schools. Psychosocial aspects of eating. Examples of best practices. Poor appetite ? causes and possible solutions. Selected childhood illnesses and dietary restrictions (allergies, celiac disease, diabetes mellitus). Meal planning ? qualitative and quantitative requirements for children?s nutrition. Alternative dietary approaches for children. The aesthetic presentation of meals. Nutrition in fairy tales ? possibilities for using didactic methods to influence children?s dietary habits.
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| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
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Upon successful completion of this course, students should be able to: - Define health education as a tool for improving the health status of individuals and the population. - Describe the basic determinants of health with an emphasis on lifestyle (its protective and risk factors). - Justify the importance of health education starting from the preschool age. - Identify nutrition and eating habits as a key lifestyle factor in relation to health. - Specify the fundamental principles and requirements for school meals. - Explain the specifics of children?s nutrition with regard to both qualitative and quantitative aspects. - Explain the metabolism of primary and secondary nutrients and water, and their significance for the human body; determine the recommended daily allowances of energy and nutrients for children. - Substantiate the principles behind the formation of children?s food preferences and aversions; summarize the specific factors in forming children?s eating behaviors and explain the relationship between nutrition and a child?s health (both current and future). - Determine an appropriate drinking regimen for preschool-aged children. - Define the principles of dietary recommendations and preventive nutrition for preschool-aged children. - Assess nutritional status using anthropometric and clinical methods. - Evaluate eating disorders in the context of assessing optimal nutritional status. - Analyze the bio-psycho-social aspects of food intake. - Describe the principles of alternative dietary approaches. - Provide basic dietary recommendations for selected diseases; describe the principles of preventing foodborne illnesses. - Adopt an appropriate stance on the impact of nutrition on human health.
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| Prerequisites |
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unspecified
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| Assessment methods and criteria |
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unspecified
Active participation during lessons Seminar essay (hand in Portal UP for plagiarism check) Preparation for credit test Note: lecturer can modify (specify) the requirements for passing the course in the beginning of the course. |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Education | Study plan (Version): - (BB25) | Category: Pedagogy, teacher training and social care | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Education | Study plan (Version): - (BB23) | Category: Pedagogy, teacher training and social care | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Education | Study plan (Version): - (BB24) | Category: Pedagogy, teacher training and social care | 3 | Recommended year of study:3, Recommended semester: Summer |