RV2BP_6VC Human nourishment

Faculty of Education
Spring 2014
Extent and Intensity
0/1/0. 2 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Mgr. Lenka Adámková, Ph.D. (seminar tutor)
PhDr. Mgr. Leona Mužíková, Ph.D. (seminar tutor)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Health Education – Faculty of Education
Contact Person: Michaela Daňková
Supplier department: Department of Health Education – Faculty of Education
Timetable of Seminar Groups
RV2BP_6VC/01: Mon 9:20–10:05 učebna 27, L. Mužíková
RV2BP_6VC/02: Mon 8:25–9:10 učebna 27, L. Mužíková
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.
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
  • FRAŇKOVÁ, S., DVOŘÁKOVÁ – JANŮ, V. Psychologie výživy a sociální aspekty jídla. Praha 2003. UK Praha. 256 s. ISBN 80-246-0548-1
  • MÁLKOVÁ, I., KRCH, F. D. SOS nadváha – Průvodce úskalím diet a životního stylu. Praha 2001. Portál. 236 s. ISBN 80-7178-521-0
  • KRCH, F. D. a kol. Poruchy příjmu potravy. Praha 1999. Grada. ISBN 80-7169-627-7
  • NEVORAL, Jiří. Výživa v dětském věku. Vydání první. Jinočany: H & H, 2003, 434 stran. ISBN 8086022935. info
  • PROVAZNÍK, Kamil. Manuál prevence v lékařské praxi II - výživa. 1.vyd. Praha: SZÚ, 1995. info
Teaching methods
Teaching is through seminars, 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
Study Materials
The course is taught annually.
The course is also listed under the following terms Spring 2007, Spring 2008, Spring 2009, Spring 2010, Spring 2011, Spring 2012, Spring 2013.
  • Enrolment Statistics (recent)
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