CVAPDGA Dietary Gastronomy

School of Business Administration in Karvina
Summer 2019
Extent and Intensity
1/3/0. 3 credit(s). Type of Completion: z (credit).
Teacher(s)
Ing. Miroslava Kostková, Ph.D. (lecturer)
Ing. Miroslava Kostková, Ph.D. (seminar tutor)
Ing. Jakub Vacha (seminar tutor)
Guaranteed by
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Contact Person: Ing. Miroslava Kostková, Ph.D.
Prerequisites
none.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Application of existing knowledge and culinary skills to a group of customers with special needs in the field of catering, for short or long-term serious illnesses. The aim of the course is to distinguish the nature of objective requirements for this specific segment of the principles applicable to an unspecified group of customers in the catering. At the same time, the purpose of the course students learn to work with diets and recipes to prepare appropriate menu. The aim is to further acquaint students with diets, recognized the professional community and the types of facilities in which to apply dietetic cuisine
Syllabus
  • 1. The importance of dietary gastronomy
    2. Application of dietary gastronomy in catering
    3. The basic rules when choosing food to prepare diet meals
    4. Specific rules for food preparation when preparing dietary meals
    5. Types and distribution of diet
    6. Diet 1 - gastric sparing diet No. 2 - gastric irritant.
    7. Diet-No.3 in atherosclerosis
    8. Diet No.4 - gall with reduced fat, diet No. 5 - liver protein with reduced fat.
    9. Diet No. 6 - no purine limited irritants salt of uric acid and oxalic acid.
    10. Diet 7 - vegetables, fruit, diet No. 8 - slimming, diet No. 9 - diabetic.
    11. Diet No. 10 - Salt-restricted protein diet No. 11 - Nutritional
    12. Working with recipes diets
    13. The principles for establishing dietary menu and menus
Literature
    required literature
  • AUTORSKÝ KOLEKTIV Společnosti pro výživu. Receptury pokrmů pro školní stravování. Praha: Výživaservis s.r.o. info
  • KARASKOVÁ, T. Gastronomie - Technologie výroby. Karviná: SU v Opavě, Obchodně podnikatelská faku, 2012. ISBN elektronická. info
  • KŘIVÁNKOVÁ, E. Výrobní technologie. Praha: VŠH, 2002. ISBN 80-86578-10-0. info
  • MARÁDOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha: VŠH, 2001. ISBN 80-86578-01-1. info
  • ROGER, J.D. Kniha o zdravé výživě. Advent-Orion Praha, 1995. ISBN 8O-7172-144-1. info
  • HEJDA, S. aj. Výživa a zdravotní stav člověka. Praha: Avicenum, 1985. info
    recommended literature
  • BLATTNÁ, J. Minerální látky a stopové prvky. Výživa a potraviny, 5, Zpravodaj, s.171. info
  • KIM DA SILVA. Kineziologie a stravování. Fontana, 2003. info
  • HEINER, V. aj. Obezita. Praha: Galén, 1997. info
  • MATYÁŠ, Z. Nový přístup k zabezpečení zdravotní a hygienické nezávadnosti potravin systémem HACCP. Výživa, 1992. info
Teaching methods
Lecturing
Interactive lecture
Lecture with a video analysis
Seminar classes
Students' self-study
Assessment methods
Credit
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
attendance in seminars 70 %, ongoing test, case study, course credit test, final combined exam
The course is also listed under the following terms Summer 2015, Summer 2016, Summer 2017, Summer 2018.
  • Enrolment Statistics (recent)
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