Syllabus
Overview of teaching topics:
1. Repetition of knowledge in the fields of nutrition, somatology, food preparation technology and food commodities.
2. The necessary information to build the right eating and exercise regime of the person who wants or needs to change their diet.
3. Specific maintenance requirements for individual population groups.
4. Shaping nutrition habits in children and adolescents, preventing eating disorders as part of health education.
5. Diseases resulting from improper nutrition.
6. A disease requiring a change in diet. Medical nutrition.
7. The policy of drawing up a menu.
8. Problems of alternative meals in the school environment.
9. Type I and Type II diabetes - nutritional specificities, hypoglycemia, hyperglycemia and first aid for these conditions.
10. Allergens in food.
Annotation
The course deals with currently valid nutrition recommendations, nutritional needs of selected populations and nutrition in various diseases especially those that a teacher may encounter in children and adolescents.