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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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What is a Healthy Diet? The sources of energy (the carbohydrates: sugars, starches and fiber; protein and amino acids; the lipids and fatty acids). Vitamins, minerals and antioxidants. Nutrition for optimal sports performance. Optimal Nutrition for Good Health Carbohydrates: Sugars, Starches and Fiber. Proteins and Amino Acids The Lipids and fatty acids Vitamins, Minerals, and Antioxidants Sports nutrition, The 3 Principles of Sports Nutrition, Your Sports Nutrition Game Plan: Hydration to Recovery
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Learning activities and teaching methods
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Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming), Demonstration, Projection (static, dynamic), Training in job and motor Skils
- Attendace
- 26 hours per semester
- Preparation for the Exam
- 20 hours per semester
- Homework for Teaching
- 13 hours per semester
- Semestral Work
- 15 hours per semester
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Learning outcomes
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Lessons provide the main facts how to make well balanced diet and research-based information on food and nutrition (detailed information about fats, carbohydrates, protein, vitamins, minerals, antioxidants and phytochemicals). The lessons give the basics on sports nutrition and help to prepare your sports nutrition game plan (from hydration to recovery). Each lesson ends with the test which provides feedback and maximizes students' learning experience.
Students will gain important information for planning well balanced diet. They will know their nutrient needs, which include proteins, carbohydrates, fats, vitamins, minerals and water. They will understand the main principles of sports nutrition. They will be able to promote positive messages about healthy eating. They will gain practical food skills and life skills.
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Prerequisites
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Basics of Anatomy and Physiology of Gastrointestinal Tract
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Assessment methods and criteria
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Written exam, Student performance
Grading: Students missing 20% or more of class are subject to being withdrawn by the teacher and receive a grade of F for the course. Missed quizzes may not be made up unless it's a documented and excusable absence as determined by the course instructor. Attendance: 30 points Quizzes + Homeworks: 40 points Final written exam: 30 points Final Grading Scale: 91-100 A 81-90 B 71-80 C 61-70 D 50-60 E Below 50 F
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Recommended literature
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http://web.extension.uiuc.edu/state/nutrition.html.
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http://www.mypyramid.gov/.
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Carpenter, R. A., & Finley, C. E. (2005). Healthy eating every day. Champaign: Human Kinetics.
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Clark, N. (2008). Nancy Clark's sports nutrition guidebook. Champaign: Human Kinetics.
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Coles, L. (2014). Functional foods. Toronto, Ont.: Waretown, N.J.
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Hopson, J. L. (2013). Get fit, stay well!. Boston, Mass: Pearson.
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Insel, P., Turner, R. E., & Ross, D. (2010). Discovering nutrition. Sudbury, Mass.: Jones and Bartlett.
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Katch, F. I., & McArdle, W. D. (1993). Introduction to nutrition, exercise, and health. Philadelphia: Lea and Febiger.
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