| Course title | Basic Nutrition and Nutrition Policy |
|---|---|
| Course code | KALCH/C365 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 5 |
| Language of instruction | Czech |
| Status of course | Compulsory, Compulsory-optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
|---|
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| Course content |
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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.
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| Learning activities and teaching methods |
| unspecified, Methods of individual activities |
| Learning outcomes |
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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 |
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unspecified
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| Assessment methods and criteria |
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Written examination
100% ? written exam |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2016) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2013) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2015) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Economy and Management of Chemical and Food Industry (2014) | Category: Engineering chemistry and chemistry of silicates | 3 | Recommended year of study:3, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |