VZB43 Human nourishment

Faculty of Education
Autumn 2023
Extent and Intensity
1/2/1. 6 credit(s). Type of Completion: zk (examination).
Teacher(s)
PhDr. Mgr. Leona Mužíková, Ph.D. (lecturer)
Guaranteed by
PhDr. Mgr. Leona Mužíková, 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
VZB43/Kombi01: Fri 22. 9. 14:00–15:50 učebna 27, Fri 29. 9. 16:00–17:50 učebna 27, Fri 6. 10. 17:00–18:50 učebna 27, Fri 13. 10. 15:00–16:50 učebna 27, Fri 27. 10. 16:00–17:50 učebna 24, Fri 10. 11. 13:00–14:50 učebna 27, Fri 1. 12. 16:00–17:50 učebna 27, Fri 15. 12. 13:00–14:50 učebna 27, L. Mužíková
VZB43/PrezPred01: Thu 8:00–8:50 učebna 5, L. Mužíková
VZB43/PrezSem01: Tue 8:00–9:50 učebna 41, L. Mužíková
VZB43/PrezSem02: Mon 8:00–9:50 učebna 34, L. Mužíková
Prerequisites (in Czech)
VZB11 Human Biology and the Foundations of a Health 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
Upon completion of the course the students will understand and be able to explain and apply the basic knowledge in the area of human nutrition. The students will be able to follow the basic nutrition recommendations both in theory and practice with regard to various individual needs.
Learning outcomes
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
  • 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: 16 hodin.
The course is also listed under the following terms Autumn 2024.
  • Enrolment Statistics (Autumn 2023, recent)
  • Permalink: https://is.muni.cz/course/ped/autumn2023/VZB43