ULGATLA005 Nutrition and diet trends

Faculty of Philosophy and Science in Opava
Winter 2022
Extent and Intensity
0/2/0. 2 credit(s). Type of Completion: zk (examination).
Guaranteed by
Mgr. Alexandr Burda
Centrum interdisciplinárních studií – Faculty of Philosophy and Science in Opava
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
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)
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
The course is also listed under the following terms Winter 2012, Winter 2013, Winter 2014, Winter 2015, Winter 2016, Winter 2017, Winter 2018, Winter 2019, Winter 2020, Winter 2021, Winter 2023.
  • Enrolment Statistics (Winter 2022, recent)
  • Permalink: https://is.slu.cz/course/fpf/winter2022/ULGATLA005