Course: Nutrition Physiology

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Course title Nutrition Physiology
Course code KAZ/BKFVY
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 2
Language of instruction Czech
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
  • Zbořilová Ludmila, Mgr.
  • Marciánová Vladislava, Mgr.
  • Hřivnová Michaela, Mgr. Ph.D.
Course content
Anatomy, physiology and pathology of the oral cavity and esophagus. Anatomy, physiology and pathology of the stomach, the importance of gastric juice. Anatomy, physiology and pathology of the small intestine and colon. Anatomy, physiology and pathology of gastrointestinal tract glands (liver, pancreas, salivary glands). Sugars ? biochem. division, metabolism of sugars, the importance of sugars for the body. Glycemic indec. Proteins ? biochem. division, metabolism of proteins, the importance of proteins for the body. Fats ? biochemistry of fats, fats metabolism in the body, the importance of fats for the body. Regulation of food intake (unconditional and conditional reflexes, volitional). Regulation of body fluid, hydration and dehydration of the body. Regulation and importance of mineral utilization in the body. Mineral and trace elements in nutrition. Food as a source of essential nutrients (proteins, fats, sugars). The daily need of nutrients, suitability and unsuitability of selected types of nutrients (according to origin, processing). Vitamins ? distribution, source, absorption, importance for the organism, risks of hyper, hypo and avitaminosis. Energetic metabolism, basal metabolism, energetic requirement of a man, nutritional value of food.. Assessing nutritional status, excessive food intake with impact on health. Assessing nutritional status, reduced food intake with impact on health. Fluids, beverages, drinking regime with respect for individual particularities. Healthy nutrition principles, current issues of a healthy way of eating. Stimulating substances in the diet. Functional foods, preventive nutrition (probiotics, prebiotics, phytoestrogens, phenols, etc.) Nutritional supplements, their outline, importance, indications and contraindications for use. Additives (food additives), the importance in food and consumer industry. Possible health risks.

Learning activities and teaching methods
Lecture, Monologic Lecture(Interpretation, Training), Dialogic Lecture (Discussion, Dialog, Brainstorming), Activating (Simulations, Games, Dramatization)
  • Attendace - 26 hours per semester
  • Preparation for the Course Credit - 20 hours per semester
  • Homework for Teaching - 20 hours per semester
Learning outcomes
The aim of NUTRITION PHYSIOLOGY discipline is for students to intensify their knowledge of anatomy and physiology, as well as pathology of the digestive system, so that they understand the metabolism of basic nutrients and their significance for the human body. Furthermore they learn about metabolism, the importance for the human body and sources in the diet in fluids, vitamins and minerals. They will understand the principles of dietary recommendations, the significance of preventive nutrition and functional foods, they will be introduced to the issue of additives in diet, etc. They will learn to assess nutritional status by using anthropometric and clinical methods.
The student after the course should be able to: explain the principles of operation of all systems of the human organism and governance mechanisms.
Passing somatology disciplines (anatomy and physiology)

Assessment methods and criteria
Written exam, Seminar Work

Active participation in the seminar (mandatory participation of 90%). Student elaborates a seminar thesis on an assigned topic in the extent of 3-5 A4 pages. The seminar thesis must be submitted minimum one week prior to granting a colloquium. Knowledge is verified through a written test.
Recommended literature
  • Výživa a potraviny - časopis České společnosti pro výživu.
  • Fořt, P. (2004). Výživa pro dokonalou kondici a zdraví. Grada Publishing, Praha.
  • Hřivnová, M. (2014). Základní aspekty výživy. Olomouc: Univerzita Palackého v Olomouci.
  • Klimešová, I., & Stelzer, J. (2013). Fyziologie výživy. Olomouc: Univerzita Palackého v Olomouci.
  • Kunová, V. (2004). Zdravá výživa. Praha, Grada Publishing 2004. Praha.
  • Málková, I. (2005). Hubneme s rozumem zdravě a natrvalo.. Praha: Grada.
  • Málková I., Krch F.D. (2001). SOS nadváha. Praha.

Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester