OP3MK_HYPO Food hygiene

Faculty of Education
Autumn 2013
Extent and Intensity
0/0/.7. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Martina Martínková, Ph.D. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Health Education – Faculty of Education
Contact Person: PaedDr. Pavel Konupčík
Supplier department: Department of Health Education – Faculty of Education
Timetable
Sat 19. 10. 7:30–9:10 učebna 54, Sat 2. 11. 10:15–12:50 učebna 54, Sat 9. 11. 7:30–10:05 učebna 24
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
At the end of the course students should be able to: - understand the importance of biodiversity and energy value of food; - list the most common types of food allergies; - explain the principle of some types of diets; - understand the importance of food hygiene rules;
Syllabus
  • Food, individual components of food - a description of the importance of The main principles of good, rational nutrition The conversion of materials and energy in the body of man   Biological and energy value of food Intolerance (intolerance) of food, allergies to food   Foreign matter in food and their effects on body Food for special diet, differentiated food - diet The minimum daily intake of food and nutrients for humans, statistical data on food consumption   different countries and continents The basic rules of hygiene, health plan Types of hygiene, personal hygiene Sanitation, sanitation program Destruction of germs - DDD Alimentary diseases
Literature
    recommended literature
  • HALAČKA. Hygiena v denní praxi
  • HRUBÝ. Alimentární nákazy
  • TUREK, Bohumil. Výživový stav populace a nutriční rizika. 1. vyd. Praha: Státní zdravotní ústav, 2004, 32 s. ISBN 8070712430. info
  • KOMPRDA, Tomáš. Základy výživy člověka. Vyd. 1. V Brně: Mendelova zemědělská a lesnická univerzita, 2003, 162 s. ISBN 9788071576556. info
  • KODL, Jiří and Bohumil TUREK. Přídatné a aromatické látky, kontaminanty a potravní doplňky v nové potravinářské legislativě : (rukověť pro potravinářský průmysl ČR). Vyd. 1. Praha: Ústav zemědělských a potravinářských informací, 1998, 64 s. ISBN 8086153673. info
  • Nutriční toxikologie. Edited by Bohumil Turek - Milena Černá - Stanislav Hrubý. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví, 1994, 123 s. ISBN 80-7013-177-2. info
    not specified
  • STEINHAUSER. Hygiena a technologie masa
  • KOMPRDA, Tomáš. Obecná hygiena potravin. 1. vyd. Brno: Mendlova zemědělská a lesnická univerzita, 2004, 145 s. ISBN 807157757X. info
  • HRUBÝ, Stanislav and Bohumil TUREK. Mikrobiologická problematika ve výživě. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví, 1996, 145 s. ISBN 8070132329. info
Teaching methods
Teaching is through seminars, which are supplemented by appropriate demonstrations and video presentations in ppt.
Assessment methods
oral exam
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
The course is taught annually.
Information on the extent and intensity of the course: 8.
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/ped/autumn2013/OP3MK_HYPO