Course detail
The Basis of Nutrition
FCH-BC_ZVAcad. year: 2021/2022
The aim of the course is to acquaint students with the fundamentals of nutrition physiology, with basic nutrients and their role in organism and metabolism. Students will be acquainted with various ways of nutrition (vegetarians, sick, athletes, children, ...), nutritional supplements, functional foods. The course extends and applies basic knowledge gained in biochemistry on selected physiological aspects of nutrition (specialization, regulation).
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
2. Glands associated with the digestive tract (liver, pancreas). Detoxification mechanisms. Excretion of substances from the body (kidneys).
3. Essential Nutrition Factors - Protein metabolism.
4.Metabolism of carbohydrates.
5. Metabolism of lipids. Mutual relationships in intermediate metabolism.
6. Water, minerals, trace elements.
7. Vitamins.
8. Fabric and energy balance.
9. Management and regulation of food intake, adaptation.
10. Food groups, nutritional benefits, nutrition of specific groups of population.Dietotherapy.
11. Selected hygienic aspects of nutrition. Allergy from food. Nutritional supplements.
12. Alternative ways of nutrition, new sources of abuse.
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Kasper Heinrich: Výživa v medicíně a dietetika 2015 (CS)
Recommended reading
Elearning
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization CHPL , 3 year of study, summer semester, compulsory-optional
- Programme BKCP_CHTPO Bachelor's
specialization CHPL , 3 year of study, summer semester, compulsory-optional
Type of course unit
Elearning