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Lecturer(s)
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Course content
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WHO definition of health, health protection and the role of nutrition, Nutritional advisor - role and goals, position in primary and secondary disease prevention Diet system in the Czech Republic - historical development and current situation, medical nutrition - its meaning and overview of basic and special diets Importance of nutritional status, methods of determining nutritional status, evaluation of persons at risk of malnutrition, nutritional risks Practical use of nutritional programs, recommended nutritional doses, setting up a menu, practical training in methods of determining nutritional status Nutrition of healthy people - energy needs, basal metabolism, nutrient intake requirements, nutritional recommendations for the Czech population Nutrition of healthy people - population target groups: nutrition of pregnant and lactating mothers, nutrition of infants, children and adolescents, nutrition in old age Nutrition of healthy people - special target groups: nutrition of athletes. Obesity as a risk factor Eating disorders - definition, pathogenesis, complications, nutritional recommendations, treatment, prevention The influence of some diseases on the state of nutrition, therapeutic nutrition I. The influence of some diseases on the state of nutrition, medical nutrition II. Food allergies and intolerances, nutritional toxicology. Practical exercise in drawing up a menu for a chronically ill patient.
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Learning activities and teaching methods
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- Contact hours
- 26 hours per semester
- Preparation for comprehensive test (10-40)
- 26 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of biology and chemistry at the level of framework educational programs for grammar schools. |
| Skills |
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| Not specified |
| Competences |
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| N/A |
| N/A |
| learning outcomes |
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| Knowledge |
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| to explain the importance of nutrients in metabolism |
| determines nutritional doses, suggests nutritional recommendations for different population groups |
| to explain the hygienic issues of food |
| to explain the basics of nutritional toxicology |
| assess the nutritional status of client |
| Skills |
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| to take nutritional anamnesis and anthropometric data |
| to educate and interpret nutritional recommendations for a healthy population even for chronically ill persons |
| Competences |
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| N/A |
| teaching methods |
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| Knowledge |
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| Multimedia supported teaching |
| Seminar |
| Skills |
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| Practicum |
| Skills demonstration |
| Competences |
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| Lecture supplemented with a discussion |
| Multimedia supported teaching |
| assessment methods |
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| Knowledge |
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| Test |
| Skills |
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| Test |
| Competences |
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| Test |
| not specified |
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Recommended literature
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BLATTNÁ,J., DOSTÁLOVÁ, I. Výživa na začátku 21.století.. Praha: Společnost pro výživu Nadace NutriVIT,, 2005.
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KELLER, U. a kol. Klinická výživa.. Praha: Sciente media,, 1993.
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Krch, František David. Poruchy příjmu potravy : vymezení a terapie. Vyd. 1. Praha : Grada, 1999. ISBN 80-7169-627-7.
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Krch, František David. Poruchy příjmu potravy. 2., aktualiz. a dopl. vyd. Praha Grada Publishing, 2005. ISBN 80-247-0840-X.
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KUNOVÁ, V. Zdravá výživa.. Praha, 2004.
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NEVORAL, J. a kol. Výživa v dětském věku.. Praha, 2003.
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Sharma, Sangita. Klinická výživa a dietologie : v kostce. 2018. ISBN 978-80-271-0228-0.
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STANWAYOVÁ, P. Léčebná výživa při běžných onemocněních.. Praha.
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Svačina Š. a kol. Klinická dietologie. Praha, Grada, 2008.
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Vilikus, Zdeněk. Výživa sportovců a sportovní výkon. 2. vydání. 2015. ISBN 978-80-246-3152-3.
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