| Course title | Basics of nutrition |
|---|---|
| Course code | KE/ZVE9 |
| Organizational form of instruction | Seminary |
| Level of course | Bachelor |
| Year of study | not specified |
| Semester | Winter and summer |
| Number of ECTS credits | 1 |
| Language of instruction | Czech |
| Status of course | Optional |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Lecturer(s) |
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| Course content |
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Seminar topics (1 hour/week): Week 1: Historical development of catering. Nutritional habits of the population. Week 2: Physiology of nutrition. Energy and biological value of food. Basal metabolism. Week 3: Diet composition and the importance of individual components in human nutrition. 4th week: Nutrition recommendations. A healthy diet. Week 5: Nutritional risk factors. 6th week: Vitamins and avitaminoses. Mineral substances. Week 7: Drinking regimen. Week 8: Sports nutrition. 9th week: Nutrition and musculoskeletal system.
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| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
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The subject is designed as a theoretical unit. It is an introduction to caring for the basic human need - nutrition. It provides comprehensive information about nutrition and its importance for a person's overall health. It points to specifically focused nutrition in individual periods of life - from newborns to old age. The essential role of nutrition in the primary prevention of diseases is described. The subject introduces the risk factors of nutrition as well as the nutritional habits of the population and nutrition in illness. Attention is paid to the issue of nutrition during sports and the relationship between nutrition and the musculoskeletal system.
Acquired competencies Expertise: The student demonstrates broad knowledge in the field of nutrition, knows the basic need for daily doses of nutrients, vitamins and minerals in health and illness. The student demonstrates broad knowledge in the field of energy needs of the organism, nutritional requirements of the individual with regard to age, gender and health status. The student knows and promotes breastfeeding as the most suitable nutrition for a newborn. Professional skills: The student can objectively evaluate alternative methods of nutrition in terms of nutritional needs. General qualifications: The student is able to clearly and convincingly communicate information about the nature of professional problems and propose their solutions. Teaching methods ? Lecture |
| Prerequisites |
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unspecified
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| Assessment methods and criteria |
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unspecified
passing the credit test |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Health Studies | Study plan (Version): Occupational Therapy (P19) | Category: Health service | - | Recommended year of study:-, Recommended semester: Summer |