Sep 23, 2019   1:00 p.m. Zdenka
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Course syllabus N436V0_4B - Human Nutrition (FCFT - SS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436V0_4B
Course unit title: Human Nutrition
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 4. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
Students will write 1 test at the end of the semester. The maximum number of points for the test is 50. Students will get credits for the course if they earn at least 28 points. Students are graded as follows: A 46-50 points, B 41-45 points, C 37-40 points, D 32-36 points, E 28-31 points.
 
Learning outcomes of the course unit:
Students have knowledges of anatomy and physiology of human gastrointestinal tract, digestion and absorption of nutrients and principles of healthy diet. They know essential role of vitamins and minerals in the human body, sources in the diet, and syndromes of deficiency. They understand principles of healthy lifestyle to prevent civilization diseases.
 
Course contents:
Introduction to human nutrition; factors influencing nutritional quality of foods. Recommended dietary allowances (RDA) and the recommended nutrient intakes (RNI). Nutritional situation in Slovak Republic and world. New trends in human nutrition. Human gastrointestinal tract: anatomy, physiology, functions. Major nutrients: proteins, saccharides, lipids and their importance in diet. Essential nutrients, vitamins, and minerals. Diet in the prevention and treatment of civilisation diseases. Health pyramid, principles of healthy nutrition.
 
Recommended or required reading:
Basic:
MIKO, M. -- JANÍČEK, G. -- KAJABA, I. Základy výživy. Bratislava : STU v Bratislave, 1996. 328 p. ISBN 80-227-0856-9.
SILBERNAGL, S. -- DESPOPOULOS, A. Color Atlas of Physiology. Stuttgart, Germany: Georg Thieme Verlag, 2003. 436 p. ISBN 3-13-545005-8.
Temple, N.J., Wilson, D., Jacobs, D.R.: Nutritional Health. Strategies for Disease Prevention. 3rd ed. Springer, 2012. 2012.
KAJABA, I. -- ŠMRHA, O. Tabuľky zloženia a výživových hodnôt poživatín. Bratislava : Slovenské pedagogické nakladateľstvo, 1985. 100 p.

Recommended:
PÁNEK, J. -- DOSTÁLOVÁ, J. -- POKORNÝ, J. Základy výživy a výživová politika. Praha : VŠCHT Praha, 2002. 219 p. ISBN 80-7080-468-8.
PALMER, S L. -- WARD RHEES, R. -- VAN DE GRAAFF, K M. Human Anatomy and Physiology. London: McGraw-Hill, 2010. 414 p. ISBN 978-0-07-162331-5.

 
Language of instruction: slovak or english
 
Notes:
The course Human Nutrition is recommended for students in the second year of study in the study programm Food, nutrition, cosmetics.
 
Courses evaluation:
Assessed students in total: 71

ABCDEFX
16,9 %11,3 %22,5 %12,7 %22,5 %14,1 %
Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: