Study programmes / C-HE Horticultural Engineering / Human nutrition
Course code:VYC
Course title in language of instruction:Výživa člověka
Course title in Czech:Výživa člověka
Course title in English:Human nutrition
Mode of completion and number of credits:Exam (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/0
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2018/2019 - FH
Name of lecturer:doc. Ing. Josef Balík, Ph.D. (examiner, lecturer, supervisor)
prof. Ing. Karel Kopec, DrSc. (examiner, lecturer)
Prerequisites:Bachelor State Exam
Aims of the course:The aim of the course is to provide sustained description of the fundamentals of science about human nutrition, introduce in physiology human nutrition, hers demands and possible hazards. First of all look on to requirements on nutrition value of foodstuffs and food’s raw materials and on influence during cultivation and processing.
Course contents:
1.Introduction and mission of nutrition science (allowance 2/0)
2.Digestive tract, physiology of digestion and absorption (allowance 2/0)
3.Nutrition and energy resources, proteins, lipids, saccharides (allowance 3/0)
4.Metabolism of selected substances, water, nutrition recommended dues (allowance 2/0)
5.Vitamins, mineral substances (allowance 3/0)
6.Bio-active and risk factors of food
(This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122)
(allowance 4/0)
7.Importance and nutritional value of plant and animal food
(This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122)
(allowance 4/0)
8.Influence of processing technology on nutritional values of food (allowance 2/0)
9.Importance of horticultural production for human nutrition (allowance 2/0)
10.Relation alimentary factors on human health
(This topic has been innovated in the frame of the project No.CZ.1.07/2.2.00/15.0122)
(allowance 4/0)

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-general knowledge
-professional knowledge

Specific competences:
-Knowledge of bio-active and risk factors of food.
-Knowledge of digestive tract and physiology.
-Knowledge of nutrition and energy resources.
-Knowledge of principles of human nutrition.

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Oral examination.
The minimal requirements for passing:
A: 90-100% (correct answers)
B: 80-90%
C: 70-80%
D: 60-70%
E: 50-60%
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     consultation2 h
     preparation for exam30 h
     preparation for regular assessment10 h
     writing of seminar paper14 h
Total84 h

Basic reading list
  • PÁNEK, J. et al. Základy výživy. 1st ed. Praha: Svoboda Servis, 2002. 207 p. ISBN 80-86320-23-5.
  • DOSTÁLOVÁ, J. -- PÁNEK, J. -- POKORNÝ, J. Základy výživy a výživová politika. Praha: Vydavatelství VŠCHT, 2007. 219 p. ISBN 80-7080-468-8.
Recommended reading list
  • KOPEC, K. Tabulky nutričních hodnot ovoce a zeleniny. 1st ed. Praha: Ústav zemědělských a potravinářských informací, 1998. 72 p. ISBN 80-86153-64-9.