FACP1_15 Food Chemistry and Principles of Dietology

Faculty of Pharmacy
Autumn 2023
Extent and Intensity
2/0/0. 3 credit(s). Type of Completion: zk (examination).
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
Mon 16:30–18:10 44-247
Prerequisites (in Czech)
FAKULTA(FaF) || OBOR(MUSFaF)
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
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 test
Language of instruction
English
Further Comments
Study Materials
The course can also be completed outside the examination period.
Teacher's information
For the exam is not necessary to study other literature, it is enough to study the information from the lectures or other supplied materials !
The exam is written.
It will be in a form of a test - by selecting the correct answer.
To be passed successfully, the student will have to achieve at least 60%.
The lectures will be distributed in a printed form.
The course is also listed under the following terms Autumn 2022, Autumn 2024.
  • Enrolment Statistics (Autumn 2023, recent)
  • Permalink: https://is.muni.cz/course/pharm/autumn2023/FACP1_15