BHVC031s Basics of Human Nutrition - seminar

Faculty of Medicine
Autumn 2017
Extent and Intensity
0/2/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jindřich Fiala, CSc. (lecturer)
Mgr. Martin Forejt, Ph.D. (lecturer)
MVDr. Halina Matějová (lecturer)
Mgr. Aleš Peřina, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jindřich Fiala, CSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: Zdeňka Jochová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Prerequisites
BHFY011p Physiology - lecture && BHPA021p Pathological Anatomy - lecture

Prerequisites according to the MU study and examination regulations.
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
At the end of the course students should understand and be able to explain, specifically and in detail, folowing areas: - The basic components of nutrition, their function and importance - The influence of diet on health - Nutritional recommendations - Nutrition Myths Above all, they should be able to use their knowledge in intervention for lifestyle changes in patients and genereal population.
Learning outcomes
At the end of the course students should understand and be able to explain, specifically and in detail, folowing areas: - The basic components of nutrition, their function and importance - The influence of diet on health - Nutritional recommendations - Nutrition Myths Above all, they should be able to use their knowledge in intervention for lifestyle changes in patients and genereal population.
Syllabus
  • 1) Evolution of Human Nutrition 2) Vitamins 3) Minerals 4) Proteins 5) Fats 6) Energy, energy balance, overweight and obesity I 7) Energy, energy balance, overweight and obesity II 8) The importance of breastfeeding for dental health 9) Nutrition in influencing the health risks and diseases (cardiovascular diseases and cancer) 10) Nutrition in influencing dental health I 11) Nutrition in influencing dental health II 12) Dietary guidelines 13) The safety and harmlessness of food and diet 14) The nutrition myths and misconceptions routes
Literature
    required literature
  • MÜLLEROVÁ, Dana. Hygiena, preventivní lékařství a veřejné zdravotnictví. 1. vydání. Praha: Karolinum, 2014, 254 stran. ISBN 9788024625102. info
    recommended literature
  • Mullerová D: Zdravá výživa a prevence civilizačních nemocí ve schématech. Triton, Praha 2003, 1.vyd., 100s., ISBN 80-7254-421-7
  • Komárek L, Provazník K: Ochrana a podpora zdraví. 3.LF UK + CINDI, Praha 2011, 99s., ISBN 978-80-260-1159-0
  • Zloch Z a kol: Kapitoly z hygieny pro bakalářské medicínské studium. Karolinum, Učební texty Univerzity Karlovy v Praze, ISBN 80-246-0269-5
  • Společnost pro výživu: Výživa na začátku 21. Století. Výživaservis, Praha 2005, 79s., ISBN 80-239-6202-7
Teaching methods
Seminars
Assessment methods
Full attendance in the course is compulsory. The credit is given on the basis of attendance checking.
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: every week.
Information on the extent and intensity of the course: 0.
The course is also listed under the following terms Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, autumn 2018, autumn 2019, autumn 2020, autumn 2021.
  • Enrolment Statistics (Autumn 2017, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2017/BHVC031s