1st lecture Introduction to the subject History of feeding and nutrition scientific assessment and history of industrial food production, food as an essential source of materials and energy. 2nd lecture Proteins in food, their importance in nutrition, diseases for lack of them and because of the unilateral intake, protein concentrates and diets with modified protein content, digestibility of proteins according to their origin, laboratory methods for determining the protein and amino acids in food, changes in chemical composition of proteins by the heat treating. 3rd lecture Saccharides in the food, their importance in nutrition, diet systems with modified saccharides content. Laboratory methods for the determination of saccharides in food, partially digestible and indigestible polysaccharides, their health significance and occurrence in food. 4th lecture Fats in the food, their importance in nutrition, the representation of fats in different types of fatty acids in food, health requirements for the composition and quantity of fats, oils hardening, overview of types of commercial fat products and their proper use, rancidification of fats chemistry and thermal decomposition of fats, their antioxidative stabilization, laboratory fats analyst. 5th lecture Minerals in food, essential macro- and microelements, their resources and their biological functions, redundant and scarce minerals in our food, mineral supplements, the need and utility. 6th lecture Vitamins in foods, their resources, margin of utilization, scarce vitamins and their health consequences, ways of eking out the vitamins, risks of overdose of vitamins, mega dose effectiveness. 7th lecture Importance of water in food, drinking water - health requirements for water and beverages, sources, types of bottled water, beer as a drink mass consumption and its assessment from a health point of view. 8th lecture Fytoprotektivní and chemoprotective substances in the food, determination and occurrence in food, their favourably and risk biological effects, the use effectiveness of their preparations, the current state - the size of intake, food supplementation, etc. in Czech Republic. The importance of antioxidants in food from technological and health point of view. 9th lecture Methods of testing the nutritional status of human - anthropometric, clinical, questionnaire, tables of nutrient values of food and work with them, the recommended daily dose of nutrients - their purpose, classification and practical applications. 10th lecture Principles of good nutrition, the main nutritional deficiencies in the practice of the Czech population and its health implications, development of food consumption in Czech Republic in the nineties. 11th lecture The relationship between the nutrition and health, major diseases affecting by nutrition and its mechanism, alternative nutritional possibilities, strengths and weaknesses, obesity as a disease and its prevention and treatment. 12th lecture Law of foodstuffs, the obligation of food producers and consumer rights, occurrence, limitation and control of contaminants in foods, ridk of alimentary diseases and intoxication and its prevention.
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