v2067 Cooking skills in health and sports performance promotion

Faculty of Sports Studies
spring 2024
Extent and Intensity
0/0/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Tomáš Hlinský, Ph.D. (lecturer)
Mgr. Michaela Beníčková (seminar tutor)
Mgr. Adam Wagner (seminar tutor)
Guaranteed by
Mgr. Tomáš Hlinský, Ph.D.
Department of Sport Performance and Exercise Testing – Faculty of Sports Studies
Supplier department: Department of Sport Performance and Exercise Testing – Faculty of Sports Studies
Prerequisites
Learners are able to regularly self-study an interactive syllabus based on a predetermined semester plan (according to the thematic content of the curriculum - 13 topics).
Course Enrolment Limitations
The course is offered to students of any study field.
The capacity limit for the course is 30 student(s).
Current registration and enrolment status: enrolled: 23/30, only registered: 1/30, only registered with preference (fields directly associated with the programme): 0/30
Course objectives
The course aims to educate students about the importance of cooking in human life and increase the skills necessary for good eating habits. Nutritional habits as part of a lifestyle are a crucial prerequisite for good human health and athletic performance. We will, therefore, look behind the scenes of food preparation and basic cooking techniques to ensure compliance with general nutritional recommendations for macronutrients, energy and building functions, micronutrients, and fluid intake. We will expand this area to include recommendations for sports nutrition, an effective tool to support athlete performance with significant health aspects.
Learning outcomes
Upon completion of the course, the students will be able to:
- define basic nutritional areas (e.g., energy requirements, macronutrients, micronutrients, hydration, etc.);
- interpret the significance of macronutrients and micronutrients in human nutrition, their role in energy metabolism, and understand the role of nutrition in health and sports performance;
- understand the importance of food preparation in the evolution of humans, individual development, health promotion, and sports nutrition;
- explain the impact of basic forms of food preparation on digestibility, nutrient utilization, and human physiology;
- understand and apply basic procedures in food preparation;
- apply these insights to sports practice.
Syllabus
  • Introduction to Human Health, Lifestyle and the Role of Nutrition;
  • The importance of heat treatment of food in human evolution;
  • History of cooking;
  • The relationship between nutrition and physical activity in the context of health;
  • The significance of culinary skills in human life;
  • Heat treatment of food;
  • Fermentation, sprouting, and other methods of food preparation;
  • Nutritional recommendations;
  • Application of nutritional recommendations in practice;
  • Recommendations for sports nutrition;
  • Application of rules of sports nutrition in practice;
  • Alternative nutritional approaches;
  • What is it like to be a better cook?
Literature
    recommended literature
  • Pollan, M. (2014). Cooked: A natural history of transformation. Penguin.
  • van Tulleken, C. (2023). Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food. Knopf Canada.
  • Inchauspé, J. (2022). Glucose Revolution: The life-changing power of balancing your blood sugar. Simon and Schuster.
  • Spector, T. (2022). Food for Life: Your Guide to the New Science of Eating Well. Random House.
  • Pollan, M. (2008). An Eater’s Manifesto. Defense of food.
Teaching methods
Theoretical teaching takes place asynchronously with the online support of an interactive syllabus - self-study of interactive study aids. Practical teaching is in the form of practical homework exercises for individual semester weeks (due by Sunday midnight) and semester projects (3 in total).
Assessment methods
1. Active participation in activities within the interactive syllabus. 2. Fulfilling project outputs according to the assignments in the interactive syllabus (3 in total) and submitting them within the specified deadline.
Language of instruction
Czech
Further comments (probably available only in Czech)
Study Materials
The course is taught each semester.
Information on the extent and intensity of the course: Online, asynchronně.
Teacher's information
https://is.muni.cz/auth/el/fsps/jaro2024/v2067/index.qwarp
Instruction and all course completion requirements are conducted within an interactive curriculum.

The course was created within the project NPO_MUNI_MSMT-16606/2022 called MUNI3.2.1

The course is also listed under the following terms autumn 2024, spring 2025.
  • Enrolment Statistics (spring 2024, recent)
  • Permalink: https://is.muni.cz/course/fsps/spring2024/v2067