BHVC031s Basics of Human Nutrition - seminar

Faculty of Medicine
Autumn 2013
Extent and Intensity
0/2/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
doc. MUDr. Jindřich Fiala, CSc. (lecturer)
Mgr. Martin Forejt, Ph.D. (lecturer)
MVDr. Halina Matějová (lecturer)
Mgr. Aleš Peřina, Ph.D. (lecturer)
doc. MUDr. Jan Šimůnek, CSc. (lecturer)
Guaranteed by
doc. MUDr. Jindřich Fiala, CSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: Zdeňka Jochová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Wed 18. 9. to Fri 20. 12. Wed 16:00–17:40 B11/228
Prerequisites (in Czech)
BHFY011p Physiology - lecture && BHPA021p Pathological Anatomy - lecture
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
After completing the course students should understand the basics of good nutrition, particularly with regard to the importance of diet composition and individual major components, including the issue of energy balance. They know the effects of nutrition on health and the possibility of influencing health food stores. Must be proficient in the principles of current dietary recommendations, and be able to practically apply and communicate within the basic nutritional advice. They should be able to correctly assess various alternative ways, including their negatives. They should also master the basics of evaluation of dietary habits and nutritional status.
Syllabus
  • 1) Introduction - Basic concepts in human nutrition , basic anatomy and physiology of the digestive tract , the basic ingredients and nutritional characteristics . The importance of nutrition in terms of impact on health 2 ) The energy component of the diet. Energy balance - imbalance . Energy sources and their differences. Overweight and obesity 3 ) Carbohydrates in the diet . Four ) Fats in the diet . 5 ) Protein in the diet . 6 ) Vitamins and related substances in the diet . 7 ) Minerals in nutrition , water and fluid intake. 8) The influence of diet on cardiovascular disease 9) The influence of diet on cancer 10) The importance of nutrition dental health 11) The importance of nutrition in relation to other diseases - Diabetes , gastrointestinal disease , intolerance and allergies , osteoporosis and more. 12) Dietary Guidelines . The importance of the formulation in the food groups . The importance of the principle of diversity and diversity, the food pyramid . 13 ) Age and other specifics in nutrition. Nutrition of children in adulthood , old age . Nutrition during pregnancy and lactation . 14 ) Alternative nutritional guidelines , their pitfalls and positives . 15) The assessment of nutritional ( dietary habits ) 16) The assessment of nutritional status
Literature
  • Komprda T: Zálady výživy člověka, .I Mendelova zemědělská a lesnická univerzita, 2007, 162 s. ISBN 8071576557, 9788071576556
Teaching methods
Siminar, self-study
Assessment methods
Multiple choice written test
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
Information on the extent and intensity of the course: 0.
The course is also listed under the following terms Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021.
  • Enrolment Statistics (Autumn 2013, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2013/BHVC031s