MNFV071 Evolution of human nutrition

Faculty of Medicine
autumn 2022
Extent and Intensity
2/0/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
doc. Mgr. Sandra Sázelová, Ph.D. (lecturer), MVDr. Halina Matějová (deputy)
Mgr. Vojtěch Zábojník (lecturer)
Mgr. Soňa Boriová, Ph.D (lecturer), MVDr. Halina Matějová (deputy)
Mgr. Soňa Vacková (lecturer), MVDr. Halina Matějová (deputy)
RNDr. Robin Pěnička, Ph.D. (lecturer)
Mgr. Marek Vlach, Ph.D. (lecturer), MVDr. Halina Matějová (deputy)
Ing. Veronika Išová (assistant)
Guaranteed by
doc. Mgr. Sandra Sázelová, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Wed 21. 9. 13:00–14:40 A21/111, Wed 5. 10. 13:00–14:40 A21/111, Wed 19. 10. 13:00–14:40 A21/111, Wed 2. 11. 13:00–14:40 A21/111, Wed 16. 11. 13:00–14:40 A21/111, Wed 30. 11. 13:00–14:40 A21/111, Wed 14. 12. 13:00–14:40 A21/111
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
The course will provide students with basic information about nutrition   theory of evolution of the human race.
Learning outcomes
The student will be able to understand and explain the effect of nutrition on the evolution of modern man.
Syllabus
  • 1. Introduction. Ancestors of man, hominization theory, genus Homo 2. Biological and cultural aspects of nutritional stress on human skeleton 3. Paleodietta, fire - pros and cons of heat treatment 4. First farmers, the beginning of civilization diseases 5. Antiquity, beginning of the era 6. Discovery of America- new food 7. Development of gastronomic technologies, 20. century, paradoxes of starvation and overeating 8. Anthropos
Literature
    recommended literature
  • Evolution of the human diet : the known, the unknown, and the unknowable. Edited by Peter S. Ungar. Oxford: Oxford University Press, 2007, xiv, 413. ISBN 9780195183474. info
  • BERANOVÁ, Magdalena. Jídlo a pití v pravěku a ve středověku. Vyd. 1. Praha: Academia, 2005, 359 s. ISBN 8020013407. info
    not specified
  • FEYFRLÍKOVÁ ČERNÁ, Monika. Kuchyně pozdního středověku. Praha: Grada Publishing, 2015, 88 stran. ISBN 9788024754314. URL info
  • BRYANT, Carol A. Cultural feast : an introduction to food and society. 2nd ed. South Melbourne: Wadsworth-Thomson Learning, 2003, xv, 446. ISBN 0534525822. info
  • BERANOVÁ, Magdalena. Jídlo a pití za Rudolfa II. Praha: Maxdorf, 1997, 207 s. ISBN 80-85800-67-5. info
Teaching methods
lectures
Assessment methods
In addition to regular attendance at lectures, is one of the conditions for obtaining the credit from the development of Human Nutrition and MNFV071 essay focused on any subject relating to the issue of nutrition in human evolution. The scope of work required should be about 2.5 pages, ie approx. 900 words. The list of references should contain at least 3-5 professional primary sources (no textbooks, dictionaries, encyclopedias, etc..). In the absence of lectures at over 80% expected increase text added about 90 words per Missed lecture.
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
The course is also listed under the following terms Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2022, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2022/MNFV071