Nutri Courses

Advisory

Oil

Oil is a fundamental component in many diets and is essential for the proper functioning of the body. It contains essential fatty acids that the body needs for various functions, including building cell membranes and hormone production. Some oils, such as olive oil and fish oil, are also rich in monounsaturated and polyunsaturated fats, which can help lower levels of bad cholesterol and increase levels of good cholesterol in the blood, potentially contributing to the prevention of heart disease.

However, while oils are important for health, it is also crucial to consume them in moderation. Oils are very caloric and can contribute to weight gain if consumed in excessive amounts. Some oils, such as palm oil and coconut oil, contain high levels of saturated fats, which can increase levels of bad cholesterol in the blood and raise the risk of heart disease. Therefore, it is important to choose healthy oils and consume them in reasonable amounts.

When root vegetables are roasted in the oven with oil, is it appropriate? Is there a difference in the preservation of nutrients compared to traditional sautéing of root vegetables with oil in a pot on the stove? What do you recommend?

Cooking vegetables in oil is acceptable until the oil burns. Therefore, it is necessary to control the temperature during baking, sautéing, or frying. When using water instead of fat, a lower temperature is generally set, which results in a smaller proportion of some undesirable substances (e.g., acrylamides) in the ingredients.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

Martin Jelínek's articles