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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 (characteristics of basic food components; basal and energy metabolism, energy balance) 2. Proteins, carbohydrates 3. Fats, seminutrients 4. Anatomy of the digestive system, digestion of macronutrients and seminutrients 5. Micronutrients: vitamins and minerals 6. Drinking regimen, non-nutritional components of food, human microbiome 7. Nutritional value of food, principles of healthy diet, malnutrition (parenteral and enteral nutrition) 8. Functional foods, food supplements 9. Nutrition in different periods of life 10. Eating disorders, obesity and metabolic diseases 11. Alternative dietary trends 12. Sports nutrition
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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. The course is intended for students with basic knowledge of biochemistry (i.e. for biological and chemical disciplines).
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.
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Assessment methods and criteria
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Mark, Written exam
Written test, 90 minutes, 25 questions, 1 question = 2 points, total 50 points A 46-50 points B 41-45 points C 36-40 points D 31-35 points E 26-30 points F less than 26 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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