BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2020
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Bc. Tomáš Pruša (lecturer), prof. MUDr. Drahoslava Hrubá, CSc. (deputy)
Ing. Veronika Išová (assistant)
MVDr. Halina Matějová (assistant)
Guaranteed by
Mgr. Bc. Tomáš Pruša
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 8:00–9:40 C15/309
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 in foods and work with information on public health.
Learning outcomes
After completing the course, the student will be able to: - identify toxicologically relevant substances in food; - describe the properties of selected groups of toxicologically important substances; - describe the mechanism of origin and effect of selected toxicologically important substances in food; - propose measures to reduce the impact of toxicologically relevant substances on human health; - identify new potential risks arising from novel foods and other commodities on the market in the Czech Republic
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
  • DOSTÁLOVÁ, Jana. Co se děje s potravinami při přípravě pokrmů. 1. vyd. Praha: Forsapi, 2008, 53 s. ISBN 9788090382084. info
  • ČERNOCH, Jiří. Transkutánní cholangioskopie : od perkutánní transhepatální cholangiografie a perkutánní transhepatální drenáže k transkutánní cholangioskopii. 1. vyd. Praha: Karolinum, 2008, 291 s. ISBN 9788024612775. 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
class exercises, laboratory course
Assessment methods
credit
Language of instruction
Czech
Further comments (probably available only in Czech)
Information on the extent and intensity of the course: 15.
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2021, autumn 2022, autumn 2023, autumn 2024.
  • Enrolment Statistics (autumn 2020, recent)
  • Permalink: https://is.muni.cz/course/med/autumn2020/BVTP051c