F1CP1_15 Food Chemistry and Principles of Dietology

Faculty of Pharmacy
Autumn 2024
Extent and Intensity
2/0/0. 3 credit(s). Type of Completion: zk (examination).
In-person direct teaching
Teacher(s)
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA (lecturer)
PharmDr. MVDr. Vilma Vranová, Ph.D. (lecturer)
PharmDr. Marek Lžičař (lecturer)
Guaranteed by
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA
Department of Chemical Drugs – Departments – Faculty of Pharmacy
Supplier department: Department of Applied Pharmacy – Departments – Faculty of Pharmacy (50,00 %), Department of Chemical Drugs – Departments – Faculty of Pharmacy (50,00 %)
Timetable
Thu 15:45–17:25 45-135
Prerequisites (in Czech)
FAKULTA(FaF) || OBOR(MUSFaF)
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
The capacity limit for the course is 150 student(s).
Current registration and enrolment status: enrolled: 133/150, only registered: 0/150, only registered with preference (fields directly associated with the programme): 0/150
fields of study / plans the course is directly associated with
Course objectives
The aim of the course is to broaden the knowledge of the pharmacy graduate about the composition of our food down to the individual basic components. The course aims to clarify the influence of sugars, fats, proteins, vitamins, minerals, exogenous components, etc. on body processes with the possibility of improving the quality of life and health of the population. The role of nutrition and the resulting composition of food, which will be viewed as potential medicine in the course, will also be explained in the processes involved in their production, storage and culinary preparation.
Learning outcomes
After completing the course the student will be able:
- to characterize chemical composition and ingredients of basic food categories;
- to apply basic nutritional recommendations for health promotion in the practice of pharmacist;
- to identify problems related to nutrition and malnutrition.
Syllabus
  • 1. Introduction to food chemistry and basic dietetics
  • 2. Sugars. Chemical composition; nutritional significance; sugars as drugs
  • 3. Fats. Chemical composition; nutritional significance; fats as medicine
  • 4. Proteins. Chemical composition; nutritional significance; proteins as medicine
  • 5. Vitamins, minerals. Chemical composition; nutritional significance, importance as a drug
  • 6. Exogenous substances - dyes, sweeteners, emulsifiers. Chemical composition; Nutritional significance; effect on health
  • 7. Interaction of foods, drugs, food supplements, teas
  • 8. Cereals and the effect of selected food technologies on the final food; health effects
  • 9. Milk and the effect of selected food technologies on the resulting food, health effects
  • 10. Meat and the effect of selected food technologies on the resulting food, health effects
  • 11. "Superfoods" vs. "white poisons", i.e. food myths, impact on health
  • 12. Fermentation. Fermentation processes, Food preservation. Microbiome, probiotics, prebiotics, health effects
  • 13. Honey, royal jelly, propolis, effect on health
Literature
    recommended literature
  • WILDMAN R. E. C., MEDEIROS D. M.:. Advanced Human Nutrition. Crc Press LLC Florida, 2000. info
  • VELÍŠEK J.:. Chemie potravin. OSSIS Tábor, 1999. info
  • POTRAVINOVÉ TABULKY. Společnost pro výživu Praha, 1993. info
  • BELITZ H.D., GROSCH W.:. Lehrbuch der Lebensmittelchemie. Springer-Verlag Berlin, 1992. info
  • POTRAVINOVÉ TABULKY. Společnost pro výživu Praha, 1992. info
  • JANÍČEK G., HALAČKA K.:. Základy výživy. SNTL Praha, 1985. info
Teaching methods
Lectures
Assessment methods
Written exam
Language of instruction
Czech
Further Comments
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2020, Autumn 2021, Autumn 2022, Autumn 2023.
  • Enrolment Statistics (recent)
  • Permalink: https://is.muni.cz/course/pharm/autumn2024/F1CP1_15