DAPVZ5 Human Nutrition

Faculty of Education
Spring 2025
Extent and Intensity
0/0/0. 3 credit(s). Type of Completion: k (colloquium).
Teacher(s)
PhDr. Mgr. Leona Mužíková, Ph.D. (lecturer)
Guaranteed by
PhDr. Mgr. Leona Mužíková, Ph.D.
Department of Physical Education and Health Education – Faculty of Education
Contact Person: Andrea Špačková
Supplier department: Department of Physical Education and Health Education – Faculty of Education
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
After completing the course, the participant is able to: • understand, explain and apply basic knowledge in the field of human nutrition in practice; • is able to apply basic nutritional recommendations both theoretically and practically, always taking into account the individual needs of the given person.
Learning outcomes
After completing the subject, the participant: • understands the basic nutritional recommendations derived from the physiological needs of the human body; • actively applies nutritional recommendations and basic hygienic and technological procedures in food preparation; • understands energy balance and basal metabolism; defines basic nutrients (carbohydrates, proteins, fats), important vitamins, minerals and trace elements in nutrition; • explain the specifics of nutrition during ontogenetic development.
Syllabus
  • 1. Importance of nutrition, general nutritional recommendations, energy balance. 2. Basic components of nutrition I – carbohydrates, fiber, proteins, fats. 3. Basic components of nutrition II – vitamins, minerals, trace elements 4. Water and drinking regime. 5. Nutrition and diseases (obesity, eating disorders, osteoporosis, metabolic diseases, food allergies). Diet regimes for selected diseases. The role of nutrition in disease prevention. 6. Food safety. Alimentary diseases. Principles of food preparation. 7. Nutrition during ontogenetic development (during pregnancy, breastfeeding, nutrition of infants, toddlers, children, seniors). 8. Alternative ways of eating.
Literature
    required literature
  • https://bezpecnostpotravin.cz/
  • https://www.viscojis.cz/teens/index.php/pro-ucitele
  • https://www.vyzivaspol.cz/
  • MUŽÍK, Vladislav, Leona MUŽÍKOVÁ and Hana DVOŘÁKOVÁ. aj. Pohyb a výživa: šest priorit v pohybovém a výživovém režimu žáků na 1. stupni ZŠ [online]. Online. 1st ed. Praha: Národní ústav pro vzdělávání, 2014. ISBN 978-80-7481-070-1. URL info
Teaching methods
Nutrition education takes place in the form of two-hour webinars. The lectures are prepared in the form of presentations and supplemented with links to recommended study literature and internet resources. Subtopics are presented using didactic tools and aids. Participants work on thematic worksheets independently.
Assessment methods
A written knowledge test supplemented by a discussion.
Language of instruction
Czech
Further comments (probably available only in Czech)
The course is taught annually.
The course is taught: in blocks.
Information on the extent and intensity of the course: 16 hodin.
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