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
