RV2RC_2VC Human nourishment

Faculty of Education
Spring 2017
Extent and Intensity
0/0/0. 4 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Mgr. Lenka Adámková, Ph.D. (lecturer)
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc. (lecturer)
PhDr. Mgr. Leona Mužíková, Ph.D. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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
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
At the end of the course students should be able to: - understand the basic nutrition recommendations derived from the physiological needs of human body; - actively apply the dietary guidelines in their daily lives; - describe the anatomy and physiology of digestive system; - understand the energy balance, energy intake and output - define the basal metabolism and energy requirements of the organism in relation to gender, age, physical activity and health status; - define the important vitamins, minerals and trace elements in nutrition; - explain the use, during ontogenetic development (newborn, infant, toddler, preschool age, younger and older school age, adolescent.
Syllabus
  • Food, individual components of food - a description of the main principles of good, rational nutrition. Anatomy and physiology of gastrointestinal system. The conversion of materials and energy in the human body,. Biological and energy value of food, energy balance. Carbohydrates, lipids, proteins, vitamins, minerals. Regulation of water in human body, liquid intake. 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. Food pyramid, 24 hour recall, nutrition of a nurslings up to 6 months of age - nutrition of children from 6 months of age - nutrition of pubescents - nutrition of a adults. Food intake disorders – obesity, mental anorexia and bulimia - alternative approaches to nutrition - hospital nutrition systém.ch.
Literature
    required literature
  • BLATNÁ J. a kol. Výživa na začátku 21. století. Praha : Společnost pro výživu, 2005.
  • Výživa a pohyb jako součást výchovy ke zdraví na základní škole : příručka pro učitele. Edited by Vladislav Mužík. Brno: Paido, 2007, 150 stran. ISBN 9788073151560. info
    not specified
  • KRCH, F. D. a kol. Poruchy příjmu potravy. Praha 1999. Grada. ISBN 80-7169-627-7
  • Výživa v dětském věku. Edited by Jiří Nevoral. 1. vyd. Praha: Nakladatelství H+H, 2003. 434 s. ISBN 80-86022-93-5.
  • PROVAZNÍK, K. Manuál prevence v lékařské praxi II - výživa. 1.vyd. Praha: SZÚ, 1995.
Teaching methods
Teaching is through lectures, seminars and practice exercises, which are supplemented by appropriate demonstrations and video presentations in ppt.
Assessment methods
Students prepare for seminars and successfully undergoing the final knowledge test of 20 items rated on a single point. For successful completion of this course is necessary to reach 16 points.
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: konzultace.
The course is also listed under the following terms Spring 2014, Spring 2015, Spring 2016, Spring 2018, Spring 2019, Spring 2020, Spring 2021.
  • Enrolment Statistics (Spring 2017, recent)
  • Permalink: https://is.muni.cz/course/ped/spring2017/RV2RC_2VC