VZkB43 Human nourishment

Faculty of Education
Spring 2019
Extent and Intensity
0/0/1. 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)
Mgr. Daniela Cincibus Vacková (assistant)
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
Timetable of Seminar Groups
VZkB43/OS01: Fri 22. 2. 13:00–14:50 učebna 21, Fri 1. 3. 12:00–13:50 učebna 42, Fri 29. 3. 10:00–11:50 učebna 39, Fri 5. 4. 8:00–9:50 učebna 42, Fri 12. 4. 8:00–9:50 učebna 42, Fri 3. 5. 10:00–11:50 učebna 24, L. Mužíková
Prerequisites (in Czech)
VzkB21 Human biology and basic health education 2
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
Upon completion of the course the students will: understand basic dietary recommendations derived from physiological needs of the human body; actively follow the dietary recommendations and the basic hygienic and technological processes in food preparation; understand energy balance, energy intake and expenditure; be able to define the basal metabolic rate and energy requirements of the organism by gender, age, physical activity and health; be able to define important vitamins, minerals and trace elements in foods; be able to explain the principles of nutrition in the course of ontogenetic development (newborn, infant, toddler, preschool age, younger and older school age, adolescent).
Syllabus
  • 1. Significance of nutrition. Basic nutrition components; 2. Anatomy and physiology of the digestive system; 3. Energy balance. Energy intake and expenditure. Basal metabolic rate and energy requirements of the organism by gender, age, physical activity and health; 4. Metabolism of essential nutrients (saccharides, proteins, fats); 5. Vitamins – classification, sources, absorption, significance for the organism, risk factors. Minerals and trace elements in foods; 6. Water regulation in the body and fluid intake; 7. Nutrition recommendations. Current issues of healthy eating. Nutrition in the Czech Republic; 8. Excessive and insufficient food intake and its effects on health. Eating disorders. Anorexia nervosa, bulimia nervosa. Dieting. Overweight and obesity; 9. Food allergies and dietary regimes relating to selected types of disease (diabetes mellitus, coeliac disease, phenylketonuria, etc.); 10. Food safety. Food-borne diseases; 11. Nutrition in the course of ontogenetic development (newborn, infant, toddler, preschool age, younger and older school age, adolescent); 12. Alternative eating. Eating habits in selected population groups (e.g. in terms of geography and religion).
Literature
    required literature
  • www.viscojis.cz/teens/
  • MUŽÍK, Vladislav, Leona MUŽÍKOVÁ and Hana DVOŘÁKOVÁ. Pohyb a výživa. Šest priorit v pohybovém a výživovém režimu žáků na 1. stupni ZŠ. 1st ed. Praha: Národní ústav pro vzdělávání, 2014. ISBN 978-80-7481-069-5. info
    recommended literature
  • www.vyzivaspol.cz; http://www.efsa.europa.eu/; http://www.bezpecnostpotravin.cz/, www.szu.cz/manual-prevence-v-lekarske-praxi
    not specified
  • TLÁSKAL P. a kol. Výživa a potraviny pro zdraví. Praha : Společnost pro výživu, 2016, ISBN 978-80-906659-0-3
  • 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
  • BLATTNÁ, Jarmila. Výživa na začátku 21. století, aneb, O výživě aktuálně a se zárukou. Praha: Nadace NutriVIT, 2005, 79 s. ISBN 8023962027. info
  • NEVORAL, Jiří. Výživa v dětském věku. Vydání první. Jinočany: H & H, 2003, 434 stran. ISBN 8086022935. info
  • KRCH, František David. Poruchy příjmu potravy : vymezení a terapie. Vyd. 1. Praha: Grada, 1999, 238 s. ISBN 8071696277. info
Teaching methods
The course is delivered in the form of lectures and seminars. The lectures contain presentations and references to recommended literature and internet sources. Subtopics in the seminars are presented by means of didactic instruments. Food preparation technology is taught in the form of practical seminars in a specialized classroom.
Assessment methods
Seminar assignments and their presentation, active participation in practical seminars, final knowledge test, discussion on current nutrition issues.
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: 12 hodin.
The course is also listed under the following terms Spring 2020, Spring 2021, Spring 2022, Spring 2023.
  • Enrolment Statistics (Spring 2019, recent)
  • Permalink: https://is.muni.cz/course/ped/spring2019/VZkB43