1. Foods that we can classify as "quality," meaning those that have not undergone extensive industrial processing, will always be nutritionally sound, i.e., they will contain certain amounts of micronutrients. However, their quantity will depend on the method of cultivation/raising and subsequent processing of the raw materials. Considering each individual's specific needs, it's a matter of debate whether their quantity will be sufficient or whether it might be worthwhile to supplement certain substances.
2. This is also a matter of individuality, as blanket recommendations are never a solution. Even in the winter months, it is possible to obtain enough vitamin D through diet, and at the same time, a reasonably designed meal plan has the potential to support intestinal microbiota activity for adequate vitamin K production. Therefore, it is not necessarily essential to take these substances preventively, although most of the population will never demonstrate the ability to adjust their diet to ensure everything is nutritionally adequate.
These devices emit UVA and UVB radiation, which affects the production of vitamin D. The problem is that targeted exposure of the skin to concentrated sources of this radiation is risky with regard to the development of skin melanomas. It is therefore necessary to decide what is the lesser evil in a given situation - whether it is the lack of vitamin D or the risk of developing cancer. Supplementation with calciferol during the winter months appears to be more advantageous, as we know that it is absolutely safe in appropriate doses and, most importantly, effective.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
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.