FCH-BC_ZVAcad. year: 2019/2020
The aim of the course is to acquaint students with the fundamentals of nutrition physiology, with basic nutrients and their role in organism and metabolism. Students will be acquainted with various ways of nutrition (vegetarians, sick, athletes, children, ...), nutritional supplements, functional foods. The course extends and applies basic knowledge gained in biochemistry on selected physiological aspects of nutrition (specialization, regulation).
Learning outcomes of the course unit
Students should have basic knowledge about structure of macromolecules (proteins, lipids, carbohydrates), or basic knowledge of human physiology.
Recommended optional programme components
Recommended or required reading
Wildman R. E. C.: Handbook of nutraceuticals and functional foods. CRC Press, Boca Raton, FL 2001. (CS)
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Language of instruction
1. Basic concepts of nutrition science. Brief anatomy and physiology of digestive tract organs. Overview of digestive physiology and nutrient absorption.
2. Glands associated with the digestive tract (liver, pancreas). Detoxification mechanisms. Excretion of substances from the body (kidneys).
3. Essential Nutrition Factors - Protein metabolism.
4.Metabolism of carbohydrates.
5. Metabolism of lipids. Mutual relationships in intermediate metabolism.
6. Water, minerals, trace elements.
8. Fabric and energy balance.
9. Management and regulation of food intake, adaptation.
10. Food groups, nutritional benefits, nutrition of specific groups of population.Dietotherapy.
11. Selected hygienic aspects of nutrition. Allergy from food. Nutritional supplements.
12. Alternative ways of nutrition, new sources of abuse.
Students will obtain basic information on the importance of individual components of human food for the optimal course of metabolic processes, on the way of food processing and on alternative forms of nutrition and on modern food supply trends for the human population. The course content will contribute to the broadening and comprehensive view of the audience on food issues.