VZINTER Nutrition and nutrition education

Faculty of Education
Autumn 2021
Extent and Intensity
0/2/0. 3 credit(s). Type of Completion: k (colloquium).
Teacher(s)
doc. Stojan Kostanjevec (seminar tutor), PhDr. Mgr. et Mgr. Jitka Reissmannová, Ph.D. (deputy)
Guaranteed by
PhDr. Mgr. et Mgr. Jitka Reissmannová, Ph.D.
Department of Physical Education and Health Education – Faculty of Education
Contact Person: Andrea Špačková
Supplier department: Department of Physical Education and Health Education – Faculty of Education
Prerequisites
Communication in English.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 25 student(s).
Current registration and enrolment status: enrolled: 1/25, only registered: 0/25, only registered with preference (fields directly associated with the programme): 0/25
fields of study / plans the course is directly associated with
Course objectives
1. To develop of new knowledge from nutrition and nutrition education. 2. To be aware of, understand and use professional terms in relation to the theory. 3. To master skills of innovative didactical approach in transmitting theoretical and practical knowledge of nutrition.
Learning outcomes
- Know general terms and concepts of nutrition. - Know and understand the basics of nutrition and healthy nutrition style for an individual and various population groups. - Know different databases for energy and nutrition values of foodstuffs. - Understanding the complexity of the teaching process and the necessity of updating the common teaching practice in nutrition education.
Syllabus
  • 1. Nutrition basics Macronutrient and micronutrients Water Food groups Evaluation of food quality and sensory People diets over time Nutrition and health 2. Guidelines for dietary planning Nutrition needs Estimating energy requirements Dietary planning 3. Nutrition education and didactic: definition and need Active didactic methods in nutrition education
Literature
    required literature
  • Willett W., Rockström J., Loken B., Springmann M., et al. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet, 393: 447-492.
  • Belin, R.J., et al., (2011). Diet quality and the risk of cardiovascular disease: the Women’s Health Initiative (WHI). Am J Clin Nutr, 94(1): p. 49-57.
  • https://moodlinka.ics.muni.cz/course/view.php?id=2947
  • Bendich, A., Deckelbaum, R. J. (Eds.) (2015). Preventive Nutrition, The Comprehensive Guide for health Professionals, Humana Press, New York.
  • Sobotka, L. (Eds.) (2019). Basic in Clinical Nutrition, Fifth Edition. Prague, Galen.
  • Food Planet Health. (2019). Retrieved 10/10/2019, from https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf
  • NCD Risk Factor Collaboration, (2016). Trends in adult body-mass index in 200 countries from 1975 to 2014: a pooled analysis of 1698 population-based measurement studies with 19.2 million participants, 387 (10026) Lancet: p. 1377-1396.
  • Contento, I.R. (2016). Nutrition Education Linking Research, Theory and practice. Jones & Bartlett Learning, Burlington.
  • Akbaraly, T.N., et al., (2011). Alternative healthy eating index and mortality over 18 y of follow-up: results from the Whitehall II cohort. Am J Clin Nutr, 94(1): p. 247-53.
Teaching methods
Hours of pedagogic obligations will be carried out in the form of lectures and seminar practice in which students will actively participate.
Assessment methods
Discussion
Language of instruction
English
Further Comments
Study Materials
The course is taught each semester.
The course is taught: in blocks.
The course is also listed under the following terms Spring 2020, autumn 2020, Spring 2021, Spring 2022, Autumn 2022, Spring 2023, Autumn 2023, Spring 2024, Autumn 2024, Spring 2025.
  • Enrolment Statistics (Autumn 2021, recent)
  • Permalink: https://is.muni.cz/course/ped/autumn2021/VZINTER