FSpS:v2067 Cooking skills in health and s - Course Information

v2067 Cooking skills in health and sports performance promotion

Extent and Intensity

0/0/0. 2 credit(s). Type of Completion: z (credit).
Asynchronous teaching

Teacher(s)

Mgr. Tomáš Hlinský, Ph.D. (lecturer)

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 also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 30 student(s).
Current registration and enrolment status: enrolled: 36/30, only registered: 16/30, only registered with preference (fields directly associated with the programme): 5/30

fields of study / plans the course is directly associated with

there are 22 fields of study the course is directly associated with, display

Abstract

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.

Key topics

• 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?

Study resources and 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.

Approaches, practices, and methods used in teaching

Theoretical teaching takes place asynchronously, supported by an interactive syllabus and self-study of interactive study aids. Practical education is presented through practical homework exercises for individual semester weeks and course projects.

Method of verifying learning outcomes and course completion requirements

1. Active participation in interactive curriculum activities (completion of weekly tasks); 
2. Continuous completion of questionnaires (to successfully complete the course, it is necessary to complete at least 11 out of 13 for full marks; the deadline for submission is always midnight on Sunday of the given semester week); 
3. Completion of course projects according to the assignment in the interactive syllabus and their submission by the specified deadline (a total of 3 projects in the form of posts and comments in discussion forums; one main post and two comments per project; at least 4 semester weeks are always allocated for the completion of the project; the deadline is fixed and no additional completion is possible); 
4. If the above conditions are met, students will receive a Z grade during the examination period. An X grade is always awarded when any of the semester projects or more than the permissible number of ongoing responses (three or more) are not completed.

Language of instruction

Czech

Study support

https://is.muni.cz/auth/el/fsps/jaro2026/v2067/index.qwarp

Further comments (probably available only in Czech)

Study Materials
The course is taught each semester.
Information on course enrolment limitations: Minimální počet studentů přihlášených do seminární skupiny je 12.

Teacher's information

Teaching and all course requirements are listed in the interactive syllabus, with more detailed specifications provided for individual activities in each chapter.

• Enrolment Statistics (recent)
  
• Permalink: https://is.muni.cz/course/fsps/spring2026/v2067