FPF:ULGATLA005 Nutrition and diet trends - Course Information

ULGATLA005 Nutrition and diet trends

Extent and Intensity

0/2/0. 2 credit(s). Type of Completion: zk (examination).

Teacher(s)

Mgr. Alexandr Burda (seminar tutor)

Guaranteed by

Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava

Timetable of Seminar Groups

ULGATLA005/A: Tue 13:55–15:30 H1, A. Burda
ULGATLA005/B: Thu 10:35–12:10 H1, A. Burda

Prerequisites (in Czech)

TYP_STUDIA(B)

Course Enrolment Limitations

The course is also offered to the students of the fields other than those the course is directly associated with.

fields of study / plans the course is directly associated with

• Spa Management and Tourism (programme FPF, B6503GAHOT)

Course objectives

The students will get a complete knowledge of nutrition and its importance for human health as the prevention of illnesses. They will get acquainted with the basis of biochemistry, i.e. metabolism, digestive and other systems related to metabolism. They will get basic information about substances necessary for healthy development of organism, about the danger of malnourishment and over-nourishment. They will also learn the differences of nourishment in particular periods of human life and in connection with most frequent diseases of affluence. The students will also learn new trends of healthy nourishment according to the age and working groups. The will understand the difference between rational nourishment and alternative ways of nourishment and will be able to evaluate them from the point of view of healthy human development. They will be able to determine an alternative way of diet according to the wishes and needs of a client.

Syllabus

• 1. Nourishment and health
  2. Necessity and importance of nourishment
  3. Human anatomy and physiology
  4. Proteins in nourishment
  5. Fats in nourishment
  6. Carbohydrates
  7. Dietary fibres and water in nourishment
  8. Minerals
  9. Vitamins and nourishment
  10. Possibilities of preventive nourishment
  11. Insufficient and unbalanced diet, nourishment trends
  12. Organic food and products, Fair trade
  

Literature

recommended literature
• DLOUHÁ, R. Výživa - přehled základní problematiky. Praha: Karolinum. ISBN 80-7184-757-7. info
• FORŠT, J. Bio & dítě, bio i nebio zdravá výživa. Praha: IFP Publishing & Engineering, 2011. info
• KOTĚRA, J., VALEŠKA, J. Ekologické zemědělství a biopotraviny: otázky a odpovědi pro ekoporadny. Praha: Pro-bio, 2010. info
• URBÁNEK, L. - URBÁNKOVÁ, P. Klinická výživa v současné praxi. Brno, 2010. info
• VÁCLAVÍK, T., ČÍTKOVÁ, Z. BYSTŘICKÁ, Š. Český trh s biopotravinami. Praha: Green marketing, 2008. info
• ZADÁK, Z. Výživa v intenzivní péči. Praha, 2008. info
• FORŠT, J. Kapesní biolexikon - průvodce biotrhem a trhem zdravé výživy. Praha: IFP Publishing & Engineering, 2007. info
• MOUDRÝ, J. a kol. Kontrola a certifikace bioprodukce - odborná monografie. České Budějovice: Jihočeská univerzita, Zeměděls, 2007. info
• SIZER, F. - WHITHEY, E. Nutrition: Concepts and Controversies. 2007. info
• FOŘT, P. Výživa pro dokonalou kondici a zdraví. Praha: Grada, 2005. ISBN 80-247-1057-9. info
• KUNOVÁ, V. Zdravá výživa. Praha: Grada, 2004. ISBN 80-247-0736-5. info
• MARÁDOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha: VŠH, 2001. ISBN 80-86578-01-1. info
• ROGER, J. D. P. Vychutnej život: kniha o zdravé výživě. Praha, 1997. info
• HUDSON, P. Nutrition and food hygiene. 1st ed. London: British Library Cataloguing in Publicati, 1996. ISBN 0 340 643 463. info

Language of instruction

Czech

Further comments (probably available only in Czech)

Study Materials
The course can also be completed outside the examination period.

Teacher's information

exam in the extent of the given literature and the content of lectures

• Enrolment Statistics (Winter 2020, recent)
  
• Permalink: https://is.slu.cz/course/fpf/winter2020/ULGATLA005