FACP1_15 Food Chemistry and Principles of Dietology

Faculty of Pharmacy
Autumn 2022
Extent and Intensity
2/0/0. 3 credit(s). Type of Completion: zk (examination).
Teacher(s)
PharmDr. MVDr. Vilma Vranová, Ph.D. (lecturer)
PharmDr. Marek Lžičař (seminar tutor)
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA (seminar tutor)
Guaranteed by
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA
Department of Chemical Drugs – Departments – Faculty of Pharmacy
Timetable
Mon 16:30–18:10 45-224
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 discipline is designed to broaden the knowledge of the pharmacy graduate who plaThe discipline is designed to broaden the knowledge of the pharmacy graduate who plays an important role in restoring and promoting human health. The role of nutrition in the context of human health is clarified in terms of the chemical composition of food and the nature of chemical processes occurring in the course of their manufacture, storage, and culinary preparation. The issue of food (and at the same time of dietary supplements) is accompanied by the 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
  • Introduction to food chemistry and dietetics
    The content of food chemistry and dietetics, recommended literature

    Basic terms in dietetics
    Current nutritional status in our population
    Dietary recommendations
    Biological and nutritional value of food
    Food safety and quality, legislation, control
    Dietetic aspects of selected population groups
    Individual nutrients and essential nutrients, antinutritional substances in food

    Meat
    Chemical composition
    Nutritional significance
    Meat products
    Chemical composition
    Nutritional significance
    Effect of selected food technologies on the final food (meat product)

    Milk
    Chemical composition
    Nutritional significance

    Dairy products
    Chemical composition
    Nutritional significance
    Effect of selected food technologies on the resulting food

    Eggs
    Chemical composition
    Nutritional significance
    Fish
    Chemical composition
    Nutritional significance

    Honey
    Chemical composition
    Nutritional significance

    Cereals and their products
    Chemical composition
    Nutritional significance

    Legumes, root plants
    Chemical composition and nutritional significance

    Vegetables, fruits
    Chemical composition and nutritional significance
    SPECIAL TOPICS:

    Cholesterol
    Chemistry
    Content in food and hygienic aspects, ways to reduce cholesterol content in food
    Impact of diet on blood cholesterol

    Fibre
    Chemistry
    Nutritional aspect
    Content in 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
English
Further comments (probably available only in Czech)
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 2023, Autumn 2024.
  • Enrolment Statistics (Autumn 2022, recent)
  • Permalink: https://is.muni.cz/course/pharm/autumn2022/FACP1_15