F1CP1_15 Food Chemistry and Principles of Dietology

Faculty of Pharmacy
Autumn 2021
Extent and Intensity
2/0/0. 2 credit(s). Type of Completion: zk (examination).
Teacher(s)
PharmDr. Marek Lžičař (lecturer)
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA (lecturer)
PharmDr. MVDr. Vilma Vranová, Ph.D. (lecturer)
Guaranteed by
PharmDr. MVDr. Vilma Vranová, Ph.D.
Department of Chemical Drugs – Departments – Faculty of Pharmacy
Supplier department: Department of Chemical Drugs – Departments – Faculty of Pharmacy
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: 95/150, 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
Discipline is framed to enrich a knowledge of bachelor of Pharmacy who has an important influence on regeneration and support of human health. Nutrition in connection with human health is interpreted as a chemical composition of food and chemical reaction in food during producing, stocking and distribution of food. Problems of food-stuffs (simultaneously also a food additives) are completed with related legislation.
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 dietetics 2. Sugars - Chemical composition and Nutritional value 3. Fats - Chemical composition and Nutritional value 4. Proteins - Chemical composition and Nutritional value 5. Vitamins, mineral substances 6. Exogenous substances - sweeteners, emulsifiers etc. 7. Food-drug interactions 8. Cereals and the influence of selected food technologies on the final food 9. Milk and the influence of selected food technologies on the final food 10. Meat and the influence of selected food technologies on the final food 11. Fermentation processes 12. Honey 13. "Superfoods" vs. "white poisons", myths about food
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
Study Materials
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2020, Autumn 2022, Autumn 2023, Autumn 2024.
  • Enrolment Statistics (Autumn 2021, recent)
  • Permalink: https://is.muni.cz/course/pharm/autumn2021/F1CP1_15