Course: Basic Nutrition and Nutrition Policy

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Course title Basic Nutrition and Nutrition Policy
Course code KALCH/C365
Organizational form of instruction Lecture
Level of course Bachelor
Year of study 1
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Červenka Libor, doc. Ing. Ph.D.
Course content
The basic conceptions in nutrition, physiological needs of man, psychical and social influences. Development of diet in history. Physiological transformation of nutrients in man. Basic ingredients (protein, saccharide, fat). Essencial anorganic substances in nutrition. Vitamins and their analogous. Additives in foods, basic overview. Contaminants in foods, basic overview. Recommended values for nutritional substances and foods, the instruments of the society to influence the nutritional status. Differential eating, catering and special systems of feeding. The trends in catering, national and cultural dissimilarities.

Learning activities and teaching methods
unspecified, Methods of individual activities
Learning outcomes
The aim of the subject is to introduce a basic knowledge in transformations of principal ingredients and in nutrition for maintenance of good health. Students also adopt the instruments which the state or the society may influence the nutrition status of the population. Synopses of nutritional content of selected foods as well as the usage of additives and the basic role of food contaminants are the part of the acquired knowledge.
The graduate is able to define a health-promoting and health-damaging foodstuffs. He is competent to explore risks connected with consumption of various constituents occurred in foods.
Prerequisites
unspecified

Assessment methods and criteria
Written examination

100% ? written exam
Recommended literature
  • Pánek J., Pokorný J., Dostálová J., Kohout P. Základy výživy. Praha, 1992.
  • Pokorný J., Pánek J. Základy výživy a výživová politika. Praha, 1996.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2015) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2016) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2013) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2014) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2015) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2013) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Economy and Management of Chemical and Food Industry (2014) Engineering chemistry and chemistry of silicates 3 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2016) Food industry and food industry chemistry 1 Summer