Course detail

The Basis of Nutritio

FCH-BCO_ZAVAcad. year: 2009/2010

Basic terms from the scientific field about nutrition. Survey physiology and biochemical aspects of digestion and absorption of food in digestive tract of the human organism. Control of activities in the digestive system. Essential components of nutrition and their material and energy balance,vitamins and minerals. Enriching food and food supplements. Recommended diets doses for different of people and special groups (e.g. sportsmen). Alternative ways of nutrition. Illneses and nutrition. Food allergy. False and true informations about nutrition. New sources of food.

Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Learning outcomes of the course unit

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.

Prerequisites

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

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Assesment methods and criteria linked to learning outcomes

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.

Course curriculum

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.

Work placements

Not applicable.

Aims

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).

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory,but is recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme BPCP_CHTP Bachelor's

    branch BPCO_BT , 3 year of study, summer semester, compulsory-optional
    branch BPCO_CHP , 3 year of study, summer semester, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    branch BKCO_BT , 3 year of study, summer semester, compulsory-optional
    branch BKCO_PCH , 3 year of study, summer semester, compulsory-optional

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, summer semester, compulsory-optional

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hod., optionally

Teacher / Lecturer