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Last update: PhDr. Martin Čapek Adamec, Ph.D. (02.06.2015)
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Last update: PhDr. Martin Čapek Adamec, Ph.D. (02.06.2015)
The aim is to explain to students the basic concepts of nutrition, to familiarize them with the main components of foods with good nutrition, rational nutrition and dietary custom.To introduce of students with basic informations about diseases resulting from improper diet and some metabolic diseases. |
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Last update: Ing. Bc. Alena Váchová, Ph.D. (28.10.2019)
MINISTERSTVO ZEMĚDĚLSTVÍ. Víš, co jíš? [online]. 2018 [cit. 2018-01-04]. Dostupný z: http://www.viscojis.cz/ PÁNEK, J.;POKORNÝ J.; DOSTÁLOVÁ J. Základy výživy a výživová politika. VŠCHT Praha, 2007. ISBN: 978-80-7080-468-1 MARÁDOVÁ, Eva. Výživa a hygiena ve stravovacích službách. 2. vyd. Praha : VŠH, 2007. 196 s. ISBN 978-80-86578-69-9 VELÍŠEK, J. Chemie potravin I. - III. Tábor : OSSIS, 1999. ISBN 80-902391-5-3 Výživa a zdraví. Praha: Raabe, 2012, 84 s. Dobrá škola. Výchova ke zdraví, 1. ISBN 978-80-87553-69-5. KŘEMEN, Jaromír, Eva KOTRLÍKOVÁ a Štěpán SVAČINA. Enterální a parenterální výživa. 1. vyd. Praha: Mladá fronta, 2009, 139 s. Aeskulap. ISBN 978-80-204-2070-1. |
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Last update: Ing. Bc. Alena Váchová, Ph.D. (28.10.2019)
Credit requirements: active participation in seminars, credit test (min. 75 %). For the successful completion of the test the student has three attempts. Requirements for examination: oral exam (student has to successfully pass the oral exam max. the two attempts). |
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Last update: PhDr. Martin Čapek Adamec, Ph.D. (02.06.2015)
1. Basic terminology. Function diet. 2. Diet as a source of energy. Food as a source of water. 3. Importance of protein in the diet. 4. Importance of carbohydrates in the diet. 5. The importance of lipids in nutrition. 7. Mineral substances and trace elements. 8. Vitamins. 9. Other beneficial dietary components. Increasing the nutritional value of food. 10. Diseases related to nutrition. |