Content

Subject carrier

Description

1. Basic nutrition concepts.
2. Usage of different thermal procedures in food processing.
3. Basics concepts of food safety, the most common microbiological, chemical and physical risks.
4. Labelling, packaging and applying products’ declarations.
5. Characteristics of individual food groups.
6. Basics of physiology, digestion processes, metabolism, thermoregulation and energy expenditure, especially during muscular activity (physical activity), in the human body.
7. Energy needs of human body.
8. Needs of macronutrients and micronutrients.
9. Defining energy needs in individual population groups according to gender, age and other specific needs.
10. Defining nutritional needs (for macro- and micronutrients) according to assessed energy needs of individual population groups.
11. Nutritional regime and basics of physiological nutritional regime.
12. Basics calculations of assessed energy and nutritional needs of food or meals for healthy individuals, for individual population groups.
13. Lifestyle through life cycle.
14. Importance of functional foods in a balanced diet.
15. Modern principles of nutrition education.