Czech

4

Not applicable.

Students will obtain basic knowladge about nutrition. We will focus on the functions in the body so that we can see why they are important in the diet. Alternative forms of diet, new food -genetically modified food will be discused, too . The course contribut to people's awareness food industry.

Students should have fundamental knowledge about the structure of macromolecules (proteins, lipides,saccharides), and about human physiology.

Not applicable.

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

The exam has a written and an oral part.
the written part - (50 questions, classification: 0-2 points per question)
the oral part - discussion on the written part questions and theoretical questions about nutrition.

1. Basic terms from science of nutrition. The brief anatomy and physiology of the gastrointestinal tract (GI). The survey of physiology of digestion and absorption of nutrients.
2. Glands linked to GI (liver, pancreas). Mechanisms of detoxication. Secretion of substances from bodies (kidney).
3. Eessential factors of nutrition - metabolism of proteins.
4. Metabolism of saccharides.
5. Metabolism of lipids. Correlation in the intermediary metabolism.
6. Water, minerals and micronutrients.
7. Vitamins.
8. Material and energy balance.
9. Control and regulation of food-intake, adaptation.
10. Various human group ( e.g.vegetarians,...), nutrition of specific group of population. Dietotheraphy.
11. Hygienic aspects of nutrition. Food allergy . Food supplements.
12. Alternative form of nutrition, new sources of food.

Not applicable.

The aim of the course is to make students familiar with bases of physiology of nutrition, with essential components of nutrition and their function in organism and metabolism. Students will have knowledge of different ways of diet (vegetarians, sick people, sportsmen, children,...), of functional food and dietary supplements( vitamins and minerals, natural health products,..) The course broadens out and applies fundamental knowledge from biochemistry to physiological aspects of nutrition ( specialization, regulation).

Attendance at lectures is not compulsory,but is recommended.

Not applicable.

Not applicable.

Not applicable.

Not applicable.

26 hours, optionally