MNEV081p Economy of Nutrition -lecture

Faculty of Medicine
spring 2022
Extent and Intensity
1/0/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
prof. Ing. František Buňka, Ph.D. (lecturer), MVDr. Halina Matějová (deputy)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. Ing. František Buňka, Ph.D.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Fri 18. 2. 8:00–11:50 A21/107, Fri 25. 2. 8:00–11:50 A21/107, Fri 4. 3. 8:00–11:50 A21/107, Fri 18. 3. 8:00–11:50 A21/107, Fri 25. 3. 8:00–11:50 A21/107, Fri 22. 4. 8:00–11:50 A21/107, Fri 20. 5. 8:00–11:50 A21/107
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 aim of the course is to get acquainted with all aspects of the influence of the economy and nutrition.
Learning outcomes
At the end of the course students should be able to understand and explain economic aspects of human nutrition. Students will learn the methodology of nutritional and nutritionally economical evaluation of food and meals, including the control of computational means serving for this purpose. The students draw conclusions from the state of food consumption about the level of nutrition of the Czech population, about their pros and cons and about measures leading to remedying the negative aspects.
Syllabus
  • Nutritional status of the Czech population in relation to food consumption. Nutrition planning of teams and individuals. The issue of overhead costs in common catering. Methodology of nutritional and nutritionally economic evaluation of food and meals. Creation of nutritional and weight losses during storage and technological processing of food. Determinants of nutrition policy at the individual and state level and will analyze the consumption of production in the Czech Republic in more depth. Students are also acquainted with basic knowledge of overhead costs in common catering and their minimization. The final lecture will be devoted to the state and development of the food market.
Literature
    recommended literature
  • Náhradní obsah: BUŇKA, F., NOVÁK, V., KADIDLOVÁ, H. Ekonomika výživy a výživová politika I a II. 1. vyd. Zlín: UTB, 2006. ISBN 80-7318-429-X, ISBN 80-7318-451-6.
    not specified
  • Encyclopedia of human nutrition. Edited by Benjamin Caballero - Lindsay Allen - Andrew Prentice. 2nd ed. Amsterdam: Elsevier, 2005, xxxviii, 5. ISBN 0121501116. info
Teaching methods
lectures
Assessment methods
colloquium To get the colloquim, presence in 90% with active participation in discussions is required.
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
Information on the extent and intensity of the course: 15.
The course is also listed under the following terms 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)
  • Permalink: https://is.muni.cz/course/med/spring2022/MNEV081p