Course: Hygiene of Nutrition

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Course title Hygiene of Nutrition
Course code KAZ/HV
Organizational form of instruction Lecture + Tutorial
Level of course not specified
Year of study not specified
Semester Winter and summer
Number of ECTS credits 4
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
Course availability The course is available to visiting students
  • Zloch Zdeněk, Doc. Ing. CSc.
  • Luhanová Lenka, MUDr.
Course content
Importance of nutrition. Nutrition and prevention of illnesses. Nutritional recommendations for the Czech Republic, recommended amounts, overeating and malnutrition, nutritional disorders. Main nutrients and their significance, water in the organism, a drinking regime. Characterization of the contemporary foods consumption. Vitamins, minerals, trace substances and their significance in relation to the human health condition, other protective and supporting substances. Alternative eating habits, (slimming) diets and their impact on the health condition, today´s myths about food and nutrition, nutrition in relation to immunity. Nutrition of selected population groups, protective nutrition, nutritional requirements for various age groups. Nutrition of the ill and its specific requirements, health risks of improper nutrition. Basics of nutritional toxicology, alimentary infections, contamination of drinking water. Foods with origin in animals and plants, their production, hygienic issues and requirements, seasoning agents. Hygiene in the food processing circle, legislation framework, sales, transportation and storage. Establishments preparing meals for the public, legal framework, the HACAP system Items of everyday use, hygienic requirements The final review, the control test, credits. Contents of practical exercises: Establishing a nutritional condition Finding out the eating habits, menu evaluation Nutritional advising, preparation of individual diet regimes Nutritional advising, lifestyle factors connected to eating Setting-up of day plans and menus for selected groups of population Assessment of real-life school and hospital menus Alimentary infections, epidemiologic provisions in reality, the position of the nutritional hygiene Individual studies (epidemiology review) Preventive and routine hygiene supervision in the hygiene of nutrition An excursion. The assessment within the framework of the routine hygienic supervision. Preventive supervision in the hygiene of nutrition. Practical examples. Wrappings and labels of food products, examples. The quality of items of everyday use, their assesment in reality. A discussion seminar, evaluation

Learning activities and teaching methods
Lecture, Practicum
  • Contact hours - 75 hours per semester
  • Preparation for an examination (30-60) - 30 hours per semester
learning outcomes
professional knowledge
tudents get the global view about the effect of nutrition on the health of population, they learn to assess the nutritional condition of an individual, and have a general knowledge of nutritional advising. Students can utilise the hygienic principles of the field in a manner that is in accordance with the valid legislation for the hygienic supervision. They can use the gained knowledge in the real life.
teaching methods
assessment methods
Oral exam
Recommended literature
  • FRAŇKOVÁ, S. Výživa a psychické zdraví . Praha: ISV , 1996. ISBN 80-85866-13-7.
  • Maugham, R.J. Výživa ve sportu. Praha: Galén, 2005.
  • Millerová, D. Výživa těhotných a kojících žen. Mladá fronta, Praha , 2004. ISBN 80-204-1023-6.
  • Millerová, D. Zdravá výživa a prevence civilozačních nemocí ve schématech. Praha: Triton, 2003.
  • Provazník, K. a kol. Manuál prevence v lékařské praxi, souborné vydání.. Praha: SZÚ, 2004.
  • Svačina, M. Klinická dietologie. Praha: Grada, 2008.
  • Šimon J. a kol. Epidemiologie a prevence ischemické choroby srdeční. Praha: Grada, 2001.
  • Štípek, S. a kol. Antioxydanty a volné radikály ve zdraví a nemoci. Praha: Grada, 2000.
  • Turek, B., Hrubý, S., Černá M. Nutriční toxikologie. Praha: Grada, 1994.
  • Velíšek, J. Chemie potravin I, II, III. Tábor: Ossis, 1999.

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