BKUV011c Basics of Human Nutrition - practice

Faculty of Medicine
autumn 2020
Extent and Intensity
0/2/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
Teacher(s)
Mgr. Kamila Jančeková, Ph.D. (seminar tutor)
Mgr. Martin Krobot (seminar tutor)
Mgr. Filip Martiník (seminar tutor), Mgr. Martin Krobot (deputy)
MVDr. Halina Matějová (seminar tutor)
Mgr. Veronika Suchodolová (seminar tutor)
Ing. Veronika Išová (assistant)
Mgr. Martin Krobot (assistant)
Guaranteed by
MVDr. Halina Matějová
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 8. 10. 15:00–16:40 A21/111, Mon 12. 10. 16:00–17:40 A21/111, Thu 22. 10. 15:00–16:40 A21/111, Mon 26. 10. 16:00–17:40 A21/111, Thu 5. 11. 15:00–16:40 A21/111, Mon 9. 11. 16:00–17:40 A21/111, Thu 19. 11. 15:00–16:40 A21/111, Mon 23. 11. 16:00–17:40 A21/111, Thu 3. 12. 15:00–16:40 A21/111, Mon 7. 12. 16:00–17:40 A21/111, Thu 17. 12. 15:00–16:40 A21/111, Mon 4. 1. 16:00–17:40 A21/111, Thu 14. 1. 15:00–16:40 A21/111, Mon 18. 1. 16:00–17:40 A21/111
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 subjects aims on addition, development and practising of the knowledge and skills obtained during lectures (BKUV011p). Students will know the dietary reference values and the content of several nutrients in their most significant sources.
Learning outcomes
The student will be able to:
a) define basic nutrients and their role in human body
b) state the dietary reference values of macronutrients, vitamins and minerals
c) state the significant sources of various nutrients including the contained amount
d) propose interventions aiming at rising/lowering the intake of various nutrients
e) differ between high and low quality sources of nutrition information
Syllabus
  • Thu 8. 10.: Food labeling (group 1)
  • Mon 12. 10.: Food labeling (group 2)
  • Thu 22. 10.: Carbohydrates (group 1)
  • Mon 26. 10.: Carbohydrates (group 2)
  • Thu 5. 11.: Proteins (group 1)
  • Mon 9. 11.: Proteins (group 2)
  • Thu 19. 11.: Fats (group 1)
  • Mon 23. 11.: Fats (group 2)
  • Thu 3. 12.: Vitamins (group 1)
  • Mon 7. 12.: Vitamins (group 2)
  • Thu 17. 12.: Minerals (group 1)
  • Mon 4. 1.: Minerals (group 2)
  • Thu 14. 1.: Fluids (group 1)
  • Mon 18. 1.: Fluids (group 2)
Teaching methods
Interactive learning, problem solving, practical examples.
Assessment methods
Presence at the exercises is mandatory, one absence is guaranteed according to the Study regulations. The course is completed by a credit test (20 questions, threshold is 60 %).
Language of instruction
Czech
Follow-Up Courses
Further comments (probably available only in Czech)
Study Materials
The course is taught annually.
Information on the extent and intensity of the course: 30.
Teacher's information
To practice the dietary reference values and the amount of nutrients in various types of food, there are card sets created in Quizlet: https://quizlet.com/join/JukVD4rdK
The course is also listed under the following terms autumn 2019, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2020, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2020/BKUV011c