Course: Dietary Gastronomy

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Course title Dietary Gastronomy
Course code CVA/PDGA
Organizational form of instruction Lecture + Seminary
Level of course Bachelor
Year of study 3
Semester Summer
Number of ECTS credits 3
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • ŠTINDLOVÁ Klára, Ing.
  • KOSTKOVÁ Miroslava, Ing. Ph.D.
Course content
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

Learning activities and teaching methods
Lecturing, Interactive lecture, Lecture with a video analysis, unspecified, Seminar classes, Students' self-study
Recommended literature
  • AUTORSKÝ KOLEKTIV Společnosti pro výživu. Receptury pokrmů pro školní stravování. Praha: Výživaservis s.r.o.
  • BLATTNÁ, J. Minerální látky a stopové prvky. Výživa a potraviny, 5, Zpravodaj, s.171.
  • HEINER, V. aj. Obezita. Praha: Galén, 1997.
  • HEJDA, S. aj. Výživa a zdravotní stav člověka. Praha: Avicenum, 1985.
  • KARASKOVÁ, T. Gastronomie - Technologie výroby. Karviná: SU v Opavě, Obchodně podnikatelská fakulta v Karviné, 2012. ISBN elektronická.
  • KIM DA SILVA. Kineziologie a stravování. Fontana, 2003.
  • KŘIVÁNKOVÁ, E. Výrobní technologie. Praha: VŠH, 2002. ISBN 80-86578-10-0.
  • MARÁDOVÁ, E. Výživa a hygiena ve stravovacích službách. Praha: VŠH, 2001. ISBN 80-86578-01-1.
  • MATYÁŠ, Z. Nový přístup k zabezpečení zdravotní a hygienické nezávadnosti potravin systémem HACCP. Výživa, 1992.
  • ROGER, J.D. Kniha o zdravé výživě. Advent-Orion Praha, 1995. ISBN 8O-7172-144-1.


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
School of Business Administration in Karvina Hotel Industry (14) Gastronomy, hotel industry and tourism 3 Summer