BVTP051p Nutritional toxicology - lecture

Faculty of Medicine
Autumn 2015
Extent and Intensity
1/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
Mgr. Bc. Tomáš Pruša (lecturer)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Public Health – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Public Health – Theoretical Departments – Faculty of Medicine
Timetable
Thu 9:00–10:40 A21/107
Prerequisites (in Czech)
BVTO0311p Med. toxicology -l. && BVCP0222p Food Chemistry II - l.
Course Enrolment Limitations
The course is only offered to the students of the study fields the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives
Students will learn about toxic components (natural and contaminant) in foods, their origin and entrance into the food chains, their metabolism and health risk.At the end of the course students should be able to understand and explain health risk related to toxic components infoods and work with information on public health.
Syllabus
  • Principles of nutritional toxicology. Formation of toxic products in primary nutrients. Metabolic change of xenobiotics. Interaction of nutritional and toxic components in organism. Importance of protective factors. Genotoxicology, imunotoxicology. Natural toxic compounds. Compounds causing food alllergy. Alcaloids Saponins Cyanogens Glucosinolates Phenolic compouns Lectins Aminoacids Biogenous amines Contaminant toxic compounds Toxic mineral compounds (elements, anions) Nitro compounds Polycyclic aromatic carbohydrates Persistent organochlorine compounds
Literature
  • VELÍŠEK, Jan and Jana HAJŠLOVÁ. Chemie potravin 2. Rozš. a přeprac. vyd. 3. Tábor: OSSIS, 2009, xx, 623. ISBN 9788086659176. info
  • DOSTÁLOVÁ, Jana. Co se děje s potravinami při přípravě pokrmů. 1. vyd. Praha: Forsapi, 2008, 53 s. ISBN 9788090382084. info
  • VELÍŠEK, Jan. Chemie potravin 3. Vyd. 2. upr. Tábor: OSSIS, 2002, xii, 343. ISBN 808665902X. info
  • KODL, Jiří and Bohumil TUREK. Přídatné a aromatické látky, kontaminanty a potravní doplňky v nové potravinářské legislativě : (rukověť pro potravinářský průmysl ČR). Vyd. 1. Praha: Ústav zemědělských a potravinářských informací, 1998, 64 s. ISBN 8086153673. info
  • Nutriční toxikologie. Edited by Bohumil Turek - Milena Černá - Stanislav Hrubý. 1. vyd. Brno: Institut pro další vzdělávání pracovníků ve zdravotnictví, 1994, 123 s. ISBN 80-7013-177-2. info
Teaching methods
lectures
Assessment methods
oral exam
Language of instruction
Czech
Further Comments
Study Materials
Listed among pre-requisites of other courses
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (Autumn 2015, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2015/BVTP051p