PdF:VZINTER Nutrition and nutrition educat - Course Information

VZINTER Nutrition and nutrition education

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)
PhDr. Mgr. Lenka Adámková, Ph.D. (assistant)

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

Timetable of Seminar Groups

VZINTER/01: Thu 26. 3. 13:00–17:50 učebna 27, Fri 27. 3. 8:00–17:50 učebna 27, Sat 28. 3. 8:00–17:50 učebna 27

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: 0/25, 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

• Lower Secondary School Teacher Training in Health Education (programme PdF, N-VZ2) (4)

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
• Food Planet Health. (2019). Retrieved 10/10/2019, from https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf
• Sobotka, L. (Eds.) (2019). Basic in Clinical Nutrition, Fifth Edition. Prague, Galen.
• Contento, I.R. (2016). Nutrition Education Linking Research, Theory and practice. Jones & Bartlett Learning, Burlington.
• 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.
• Bendich, A., Deckelbaum, R. J. (Eds.) (2015). Preventive Nutrition, The Comprehensive Guide for health Professionals, Humana Press, New York.
• 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.
• 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.

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.

• Enrolment Statistics (Spring 2020, recent)
  
• Permalink: https://is.muni.cz/course/ped/spring2020/VZINTER