Course: Physiology and Hygienics of Nourishment

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Course title Physiology and Hygienics of Nourishment
Course code KALCH/C608
Organizational form of instruction Lecture
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 2
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Korecká Lucie, RNDr. Ph.D.
  • Červenka Libor, doc. Ing. Ph.D.
Course content
The composition and function of gastrointestinal tract. The digestion of proteins, saccharides and fats and their role in nutrition. Metabolism of ethanol and the influence of alcohol drinking on the health. Energy metabolism. Water in nutrition. Special stages in nutrition. The eating disorders. The nutrition of babies, children, adolescents, adults and elderies. Hygienic of nutrition. The basic rules of hygiene in food preparation. Raw versus processed foods. The effect of culinary treatment on the nutritional status of foods. Functional foods.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
Learning outcomes
The aim of the subject is to apprise the students with the basics of conversion of nutrients, vitamins and minerals. Also to provide the information about the basics of healthy nutrition and its influence to human health.
The graduate obtained complex and detail knowledge in digestion of foods, metabolism of nutrients and energy. He is able to evaluate the influence of lifestyle on the health of individuals and the consumption of food ingredients on the health of population both in short-term and long-term horizon. He can estimate the degree of health hazard connected with food consumption.
Prerequisites
General biochemistry, organic chemistry, general nutrition knowledge

Assessment methods and criteria
Written examination

Recommended literature
  • Caballero, Trugo, Insel. Encyclopedia of food sciences and nutriton. Oxford, 2003.
  • časopis Společnosti pro výživu. Výživa a potraviny. 1995.
  • Insel, Paul. Nutrition. Boston: Jones and Bartlett, 2004. ISBN 0-7637-0765-1.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Laboratory Assistant (2016) Health service 2 Winter
Faculty of Chemical Technology Laboratory Assistant (2015) Health service 2 Winter
Faculty of Chemical Technology Laboratory Assistant (2014) Health service 2 Winter
Faculty of Chemical Technology Laboratory Assistant (2013) Health service 2 Winter