Czech

Not applicable.

Students will learn basic terms from the area of nutrition and nutraceuticals. They will gain an overview of the area of nutrition, with an emphasis on leading a healthy lifestyle and the prevention of diseases of civilization. They will also understand the importance of nutrition and drinking regime during movement activities, and will supplement their knowledge from Physiology and Physiology of Stress.

Basic knowledge from the area of human diet and physiology.

Not applicable.

Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

Awarding of credit:
Credit: A seminar thesis on a selected topic, consisting of 10 - 15 pages; consultation regarding the result of the thesis.

Form of the examination and the final classification of the subject:
Examination: Oral examination (100 points).

Classification scale
Grade Point assessment (in %) Numerical classification Verbal assessment
A 100 - 90 1 excellent
B 89 - 80 1,5 very good
C 79 - 70 2 good
D 69 - 60 2,5 satisfactory
E 59 - 50 3 sufficient
F 49 - 0 4 unsatisfactory

Basics of nutrition
- Basic terms from the field of nutritional science.
- Overview of physiology and the biochemical aspects of digestion and absorption of food in the digestive tract of the human organism. Functional operation of the digestive system.
- Essential dietary components and their nutritious and energetic balance, vitamins, mineral substances.
- Enrichment of food and food supplements. Recommended doses of nutrients for various sections of the population and special diet groups (people doing sports).
- Alternative diet styles.
- Food allergies. Diseases of civilization and diet.
- Contemporary myths about diet. New sources of food.

Nutraceuticals
- Basic terms and definitions, classification of nutraceuticals. Positive and negative effects of nutraceuticals, possible interactions with medicine or other food components. Sources of nutraceuticals, possibilities for the isolation of active components from food and from plant and animal tissue.
- Biologically active plant components. Probiotics and prebiotics, microbial nutraceuticals. Phytosterols and phenol compounds. Nutritionally important fatty acids and their derivatives. Amino acids and oligopeptides.
- Natural antioxidants and vitamins.
- Nutritionally important saccharides and their derivatives, fibre.
- Macro- and micronutrients. Biologically active substances in nutraceuticals useful in the prevention of diseases of civilization.
- Nutraceuticals and special diets.

- In the practical lessons, material from the lectured topics will be practised, with a focus on the key areas of the given topic. Recommendations for self-study; preparation for the final exam.

Not applicable.

The aim of the subject is for students to gain an understanding of the importance of nutrition and drinking regime in connection with movement activity, and supplement their knowledge from the area of physiology.

The subject is divided into lectures and practical lessons. Lectures and practical lessons are compulsory. The subject will be concluded by an oral examination. Any absence must be duly excused and substituted for after agreement with the head of the subject.

Not applicable.

Not applicable.

Functional Dairy Products:Edited by: Saarela, M.,2007 (EN)
Functional Foods:Edited by: Gibson, G.R.; Williams, C.M. ,2000 (EN)
GROPPER,S.,S. The Biochemistry of human nutrition. Wadsworth. 200. ISBN 0-534-51543-6 (EN)
Handbook of nutraceuticals and functional foods: edited by Wildman, Robert E.C, 2001 (EN)
INSEL, P., Turner R.E.,Ross D.: Discovering nutrition, Jones and Bartlett Publishers, Inc. ,2003, USA (EN)
Modifying Lipids for Use in Food:Edited by: Gunstone, Frank D.,2006 (EN)
MURRAY, R., K., GRANNER, D., K.:Harperova biochemie, nakladatelství H &H, 2001 (CS)
PÁNEK, J., POKORNÝ, J., DOSTÁLOVÁ, J.:Základy výživy a výživová politika,VŠCHT Praha, 2002 (CS)
SVAČINA,Š. a kol. Klinická dietologie. Grada Publishing. 2008. ISBN 978-80-247-2256-6 (CS)
VELÍŠEK,J: Chemie potravin, díl1-3,Ossis,Tábor 2002 (CS)
VODRÁŽKA, Z.: Biochemie, Academia,Praha 1999 (CS)

Not applicable.