PdF:FC6601 Nutrition and food hygiene - Course Information

FC6601 Nutrition and food hygiene

Extent and Intensity

1/1/0. 3 credit(s). Type of Completion: zk (examination).
In-person direct teaching

Teacher(s)

Mgr. Petr Ptáček, Ph.D. (lecturer)

Guaranteed by

doc. RNDr. Petr Sládek, CSc.
Department of Physics, Chemistry and Vocational Education – Faculty of Education
Contact Person: Jana Jachymiáková
Supplier department: Department of Physics, Chemistry and Vocational Education – Faculty of Education

Prerequisites (in Czech)

NOW( FC6300 Introduction to the Study - Engineering Curricula ) || NOW( FC6500 Introduction to the study - Healthcare Workers )

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

there are 8 fields of study the course is directly associated with, display

Course objectives

Main propose of this subject is obtaining basic knowledge of human nutrition section. During studies is accent put on understanding of basic nourishing recommendation assumed of physiological needs of human organism. Nutrition is envisaged as a very important factor of external environment, which is used not only in creation but also in prevention of disease.

Learning outcomes

1. will become aware of nutrition as one of the main factors influencing human health and development.
2. gain basic knowledge of food sources, their use and metabolism of basic food components.
3. they gain knowledge not only about rational nutrition as an important element for health creation but also about unfavorable events. health damaging the effects of improper nutrition.
4. familiarize themselves with the patterns of human relations and living conditions, as well as the effects of both favorable and unfavorable effects on humans.
5. gain knowledge and insight into the effects of differentiated diet and diet on human health
6. acquire knowledge and focus on the principles of food hygiene and food management and familiarize with the basic types food infections caused by non-compliance with hygiene regulations when handling food.

Syllabus

• Food, individual components of food - a description of. The main principles of good, rational nutrition. The conversion of materials and energy in the human body. Biological and energy value of food. Intolerance (intolerance) of food, allergies to food. Foreign matter in foods and their influence on the body. Food for special diet, differentiated food - diet. The minimum daily intake of food and nutrients for humans, statistical data on food consumption in different countries and continents. The basic rules of hygiene, health plan. Types of hygiene, personal hygiene. Sanitation, sanitation program. Destruction of germs. Alimentary disease.

Literature

recommended literature
• KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
• TUREK, Bohumil. Výživový stav populace a nutriční rizika. 1. vyd. Praha: Státní zdravotní ústav, 2004, 32 s. ISBN 8070712430. info
• KUNOVÁ, Václava. Zdravá výživa. Vyd. 1. Praha: Grada, 2004, 136 s. ISBN 8024707365. info
• PÁNEK, Jan. Základy výživy. 1.vyd. Praha: Svoboda servis, 2002. ISBN 80-86320-23-5. info

not specified
• KUNOVÁ, Václava. Zdravá výživa a hubnutí : v otázkách a odpovědích. Vyd. 1. Praha: Grada, 2005, 125 s. ISBN 8024710501. info
• MÜLLEROVÁ, Dana. Zdravá výživa a prevence civilizačních nemocí ve schématech. Vyd. 1. V Praze: Triton, 2003, 99 s. ISBN 8072544217. info
• HANREICH, Ingeborg. Jídlo a pití malých dětí : co je vlastně zdravá výživa? : podrobně o jednotlivých složkách potravy a o nápojích : co dělat když--? : odpovědi na otázky týkající se výživy vašich dětí. Vyd. 1. Praha: Grada, 2001, 106 s. ISBN 8024701006. info
• KODL, Jiří and Bohumil TUREK. Přídatné a aromatické látky, kontaminanty a potravní doplňky v nové potravinářské legislativě : (rukověť pro potravinářský průmysl ČR). Vyd. 1. Praha: Ústav zemědělských a potravinářských informací, 1998, 64 s. ISBN 8086153673. info
• HRUBÝ, Stanislav and Bohumil TUREK. Mikrobiologická problematika ve výživě. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví, 1996, 145 s. ISBN 8070132329. info
• Nutriční toxikologie. Edited by Bohumil Turek - Milena Černá - Stanislav Hrubý. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví, 1994, 123 s. ISBN 80-7013-177-2. info

Teaching methods

Theoretical principles, videoprogrammes, study hour, consultation

Assessment methods

Final written aptitude test - accomplishment 60 %, examination

Language of instruction

Czech

Further comments (probably available only in Czech)

The course is taught annually.
General note: Určeno pro zaměření - Obchod a služby nebo Zdravotnické obory.
Information on the extent and intensity of the course: 8 hodin.

• Enrolment Statistics (recent)
  
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