b5205 Healthy nutrition

Faculty of Sports Studies
spring 2026
Extent and Intensity
1/2/0. 5 credit(s). Type of Completion: zk (examination).
In-person direct teaching
Teacher(s)
doc. Mgr. Michal Kumstát, Ph.D. (lecturer)
Mgr. Tomáš Hlinský, Ph.D. (seminar tutor)
Guaranteed by
doc. Mgr. Michal Kumstát, Ph.D.
Department of Physical Activities and Health Sciences – Faculty of Sports Studies
Supplier department: Department of Physical Activities and Health Sciences – Faculty of Sports Studies
Prerequisites
BOZP_OK(bozp_po_stud) && BOZP_OK(bozp_po_stud_fsps)
b5203
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
The aim of the course is to acquaint the student with information on food legislation, food safety and specific food components and their effects on human health. Furthermore, students will learn about disease prevention approaches using nutrition, as well as dietary regimens recommended for a given disease. The aim of the subject is to familiarize students with nutritional recommendations for the normal healthy population as well as for the population with increased physical load, to familiarize them with the basic components of human nutrition, their importance, sources, doses and physiological effects. Students will understand the role of water and drinking regime in human nutrition. They will be introduced to basic alternative nutritional directions and diets.
Learning outcomes
After completing the course, the student will be able to:
- understand basic terminology in nutrition, differences in recommendations for individual groups, legislative framework;
- explain the importance of nutrition for the human organism;
- identify problems caused by insufficient or inappropriate nutrition;
- know nutritional recommendations for specific population groups;
-distinguish between appropriate and inappropriate nutritional recommendations and nutritional directions;
- understand the risks of improper nutrition;
- apply preventive measures in nutrition.
Syllabus
  • 1. Food legislation.
  • 2. Food safety.
  • 3. Nutrition in the prevention of diseases.
  • 4. Introduction to food chemistry and basics of dietetics.
  • 5. Carbohydrates. Chemical composition; nutritional value.
  • 6. Fats. Chemical composition; nutritional value.
  • 7. Proteins. Chemical composition; nutritional value.
  • 8. Vitamins, minerals. Chemical composition; Nutritional value.
  • 9. Exogenous substances - dyes, sweeteners, emulsifiers. Chemical composition; nutritional value; effect on health.
  • 10. Interaction of food, drugs, food supplements, teas.
  • 11. "Superfoods" vs. "white poisons", i.e. myths about food, influence on health.
  • 12. Fermentation. Fermented processes, Food preservation. Microbiome, probiotics, prebiotics, effect on health.
Literature
  • Diet and nutrition sourcebook : basic consumer health information about dietary guidelines, servings and portions, recommended daily nutrient intakes and meal plans, vitamins and supplements, weight loss and maintenance, nutrition for different life stag. Fifth edition. Detroit, MI: Omnigraphics, 2016, 1 online. ISBN 9780780814127. URL info
  • BENDER, David A. A dictionary of food and nutrition. 3rd ed. Oxford: Oxford University Press, 2009, 596 s. ISBN 9780199234875. info
  • Nutrition and fitnesscultural, genetic and metabolic aspects : selected proceedings of the International Congress and Exhibition on Nutrition, Fitness and Health Shanghai, November 30 to December 2, 2006. Edited by Artemis P. Simopoulos. Basel: Karger, 2008, xvi, 260. ISBN 9783805585316. info
  • GROPPER, Sareen Annora Stepnick; Jack L. SMITH and James L. GROFF. Advanced nutrition and human metabolism. 4th ed. Belmont, Calif.: Thomson/Wadsworth, 2005, xix, 600. ISBN 0534559867. info
  • WILDMAN R. E. C., MEDEIROS D. M.:. Advanced Human Nutrition. Crc Press LLC Florida, 2000. info
  • Nutrition and child health : perspectives for the 1980's : proceedings of the 21st Annual Meeting of the American College of Nutrition, held in Bethesda, Maryland, September 8-9, 1980. Edited by Reginald C. Tsang - Buford Lee Nichols. New York: A.R. Liss, 1981, xii, 224. ISBN 0845100610. info
Teaching methods
- lectures;
- seminars, project activity in a group, home preparation;
- educational materials in the form of an audio and video library;
- interactive outline
Assessment methods
- participation in seminars (80%);
- preparation of homework (6 in total);
- 2 intermediate tests (75% passed);
- oral exam (graded A-F).
Language of instruction
Czech
Further Comments
The course is taught annually.
The course is taught every week.
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