Content
- Lectures: 40 hours
- Seminar: 6 hours
- Exercises 20 hours
- Independent work: 114 hours
Subject carrier
Description
1. ENERGY 1.1. Energy reserves 1.2. Basal metabolism (what is basal
metabolism, calculation, measurements) 1.3. Determination of energy consumption
(PAL, MET, etc.) 1.4. Regulation of energy intake (appetite, hunger, satiety)
2. NUTRIENTS IN FOOD (digestion, metabolism, energy, food) 2.1. Carbohydrates
2.2. Protein 2.3. Fat 2.4. Thermic effect of foods 3. ENERGY SOURCES FOR
DIFFERENT PHYSICAL / SPORTING ACTIVITIES, INACTIVITY, FASTING 4. ENERGY BALANCE
IN DIFFERENT NUTRITIONAL SITUATIONS: WEIGHT LOSS, MALNUTRITION, ACTIVITY.
5. PLANNING MEALS 5.1. According to food units 5.2. According to the healthy
plate system 5.3. With computer programs 6. ANTHROPOMETRIC MEASUREMENTS
(bioimpedance, measurement ranges, height, body weight, skinfold, etc.),
interpretation of results, and use of data to determine all-day energy
requirements. 7. DETERMINATION OF EATING AND PHYSICAL ACTIVITY HABITS 7.1. food
diary 7.2. 24-hour recall 7 7.3. survey questionnaire 7.4. technologically
assisted systems for recording food intake and activity (OPKP, Myfitnes pal,
Dexi, Prodi). 8. PRINCIPLES OF SPORTS NUTRITION AND THE USE OF SUPPLEMENTS AND
DOPING
