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Lecturer(s)
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Korecká Lucie, doc. RNDr. Ph.D.
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Červenka Libor, doc. Ing. Ph.D.
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Course content
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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.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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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.
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Prerequisites
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General biochemistry, organic chemistry, general nutrition knowledge
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Assessment methods and criteria
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Written examination
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Recommended literature
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Caballero, Trugo, Insel. Encyclopedia of food sciences and nutriton. Oxford, 2003.
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časopis Společnosti pro výživu. Výživa a potraviny. 1995.
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Insel, Paul. Nutrition. Boston: Jones and Bartlett, 2004. ISBN 0-7637-0765-1.
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