BVVP0422p Nutrition in health promotion and public health II - lecture

Faculty of Medicine
spring 2022
Extent and Intensity
2/0/0. 0 credit(s). Type of Completion: -.
Teacher(s)
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (lecturer)
Mgr. Kamila Jančeková, Ph.D. (lecturer)
Mgr. Veronika Suchodolová (lecturer)
MVDr. Halina Matějová (seminar tutor)
Ing. Veronika Išová (assistant)
Mgr. Jana Šalková Kráľová, Ph.D. (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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
Mon 14. 2. 10:00–12:30 A21/112, Mon 21. 2. 10:00–12:30 A21/112, Mon 28. 2. 10:00–12:30 A21/112, Mon 7. 3. 10:00–12:30 A21/112, Mon 14. 3. 10:00–12:30 A21/112, Mon 21. 3. 10:00–12:30 A21/112, Mon 28. 3. 10:00–12:30 A21/112, Mon 4. 4. 10:00–12:30 A21/112, Mon 11. 4. 10:00–12:30 A21/112, Mon 25. 4. 10:00–12:30 A21/112, Mon 2. 5. 10:00–12:30 A21/112, Mon 9. 5. 10:00–12:30 A21/112, Mon 16. 5. 10:00–12:30 A21/112, Mon 23. 5. 10:00–12:30 A21/112
Prerequisites (in Czech)
BVVP0321p Nutrition in health promotion and public health I - lecture && BVVP0321c Nutrition in health promotion and public health I - exercises
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 subject is focused on issue of public nutrition and nutrition of population groups of healthy individuals. It is aimed on the relation of nutrition and health, nutrition in etiology and prevention of non-infectious diseases with common occurrence. It also covers nutritional epidemiology.
Learning outcomes
At the end of the course student will be able to promote healthy food choices amongst individuals, groups and communities and increasing awarness of the link between nutrition and health (local autority, school, risk groups),to use epidemiological studies to examine the relationship between nutrition and health and show familiarity with the demographic, social and economic aspects of life, how these may affect health ,to plan health promotion programmes and to play an active role in health education.
Syllabus
  • Cultural, social, psychological and economical factors infuencing dietary habits. Nutritional epidemiology - epidemiological methods. Methods of dietary assessment at individual level and at population level. Methods of assessment of nutritional status. 24-h recall, WHO score, FFQ,nutritional record, global food supply and availability,nutrition IT software. Evaluation of nutritional status - anthropometric, biochemical methods. Nutrition policy at world, European and national level. Organization, aims, instruments, incl. observing and evaluation of dietary consumption and definition of dietary guidelines. Dietary guidelines for the population and recommended allowances. Trends of food consumption. Dietary behaviour, taste and food preferences. Nutrition of healthy individuals from various age groups. Nutrition of infants. Nutrition of children. Nutrition of adolescents - physiological changes and related nutrition requirements. Specific risks for various age groups. Nutrition of pregnant women. Nutrition in elderly. Nutrition of sportmen, physical activity in primary prevention. Alcohol in nutrition - problems, difference between acceptable and overuse. Nutritional risks of alcoholism. Nutritional questions of Romana population, drug-users and homeless. Possibilities of intervention. Nutrition in emergency (wars, natural catastrophes, famine etc.) Alternative ways in nutrition.
Literature
    required literature
  • DUYFF, Roberta Larson. Academy of nutrition and dietetics complete food and nutrition guide. 5th edition. Boston: Houghton Mifflin Harcourt, 2017, xii, 802. ISBN 9780544520585. info
    recommended literature
  • Krause's food & the nutrition care process. Edited by L. Kathleen Mahan - Janice L. Raymond. 14th edition. St. Louis, Missouri: Elsevier, 2017, xvii, 1134. ISBN 9780323340755. info
  • LEE, Robert D. and David C. NIEMAN. Nutritional assessment. Sixth edition. New York, N.Y.: McGraw-Hill Education, 2013, xii, 500. ISBN 9780078021336. info
  • Life cycle nutrition : an evidence-based approach. Edited by Sari Edelstein - Judith Sharlin. Sudbury, Mass.: Jones and Bartlett Publishers, 2009, xxv, 532. ISBN 9780763738105. info
    not specified
  • KOLLÁROVÁ, Helena, Dagmar HORÁKOVÁ and Kateřina AZEEM. Základy epidemiologické metodologie. 1. vydání. Olomouc: Univerzita Palackého v Olomouci, 2014, 60 stran. ISBN 9788024441016. info
  • NEVORAL, Jiří. Výživa v dětském věku. Vydání první. Jinočany: H & H, 2003, 434 stran. ISBN 8086022935. info
  • Manuál prevence v lékařské praxi. Edited by Kamil Provazník - Lumír Komárek. 1. vyd. Praha: Státní zdravotní ústav, 2001, 63 s. ISBN 8070711949. info
  • Manuál prevence v lékařské praxi. Edited by Kamil Provazník - Lumír Komárek. 1. vyd. Praha: Státní zdravotní ústav, 1999, 55 s. ISBN 8070711353. info
  • OSHAUG, Arne. Plánování a management práce v komunitní výživě : manuál pro pracovníky v komunitní výživě : Targets for health for all (Orig.). Translated by Zuzana Brázdová - Dagmar Schneiderová. [1. vyd.]. [S.l.]: [s.n.], 1992, 85 s. info
Teaching methods
lecture
Assessment methods
written test, project, credit
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
Information on the extent and intensity of the course: 30.
Listed among pre-requisites of other courses
The course is also listed under the following terms Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2016, Spring 2017, Spring 2018, spring 2019, spring 2020, spring 2021, spring 2023, spring 2024, spring 2025.
  • Enrolment Statistics (spring 2022, recent)
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