BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2023
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Bc. Tomáš Pruša (seminar tutor)
MVDr. Halina Matějová (assistant)
Ing. Kateřina Novohradská (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
Tue 16:00–17:40 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
Student will be able to:
- identify toxicologically relevant substances in foods;
- describe properties of selected groups of toxicologically relevant substances;
- describe mechanisms of synthesis and mechanisms of action of selected toxicologically relevant substances in foods;
- propose measures to reduce the impact of toxicologically relevant substances on human health;
- identify new potential risks linked to new foods and to other commodities on the Czech market.
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
  • 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 2020, autumn 2021, autumn 2022.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2022
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Bc. Tomáš Pruša (seminar tutor)
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 15. 9. 8:00–9:40 C15/309, Thu 22. 9. 8:00–9:40 C15/309, Thu 29. 9. 8:00–9:40 C15/309, Thu 6. 10. 8:00–9:40 C15/309, Thu 13. 10. 8:00–9:40 C15/309, Thu 20. 10. 8:00–9:40 C15/309, Thu 27. 10. 8:00–9:40 C15/309, Thu 3. 11. 8:00–9:40 C15/309, Thu 10. 11. 8:00–9:40 C15/309, Thu 24. 11. 8:00–9:40 C15/309, Thu 1. 12. 8:00–9:40 C15/309, Thu 8. 12. 8:00–9:40 C15/309, Thu 15. 12. 8:00–9:40 C15/309, Thu 22. 12. 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
Student will be able to:
- identify toxicologically relevant substances in foods;
- describe properties of selected groups of toxicologically relevant substances;
- describe mechanisms of synthesis and mechanisms of action of selected toxicologically relevant substances in foods;
- propose measures to reduce the impact of toxicologically relevant substances on human health;
- identify new potential risks linked to new foods and to other commodities on the Czech market.
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
  • 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 2020, autumn 2021, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2021
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Bc. Tomáš Pruša (seminar tutor)
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 16. 9. 8:00–9:40 C15/309, Thu 23. 9. 8:00–9:40 C15/309, Thu 30. 9. 8:00–9:40 C15/309, Thu 7. 10. 8:00–9:40 C15/309, Thu 14. 10. 8:00–9:40 C15/309, Thu 21. 10. 8:00–9:40 C15/309, Thu 4. 11. 8:00–9:40 C15/309, Thu 11. 11. 8:00–9:40 C15/309, Thu 18. 11. 8:00–9:40 C15/309, Thu 25. 11. 8:00–9:40 C15/309, Thu 2. 12. 8:00–9:40 C15/309, Thu 9. 12. 8:00–9:40 C15/309, Thu 16. 12. 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
Student will be able to:
- identify toxicologically relevant substances in foods;
- describe properties of selected groups of toxicologically relevant substances;
- describe mechanisms of synthesis and mechanisms of action of selected toxicologically relevant substances in foods;
- propose measures to reduce the impact of toxicologically relevant substances on human health;
- identify new potential risks linked to new foods and to other commodities on the Czech market.
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
  • 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 2020, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2020
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Taught in person.
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.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2019
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)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 C15/308
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.
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 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
autumn 2018
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)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 9:00–10:40 A21/108
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.
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)
Study Materials
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 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2017
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Bc. Tomáš Pruša (seminar tutor), prof. MUDr. Drahoslava Hrubá, CSc. (deputy)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 9:00–10:40 C15/308
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.
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
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 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2016
Extent and Intensity
0/1/0. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Bc. Tomáš Pruša (seminar tutor), prof. MUDr. Drahoslava Hrubá, CSc. (deputy)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 9:00–10:40 C15/308
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.
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
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 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2015
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Mgr. Bc. Tomáš Pruša (seminar tutor), prof. MUDr. Drahoslava Hrubá, CSc. (deputy)
MVDr. Halina Matějová (assistant)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 9:00–10:40 A21/107
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.
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
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2014
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Mgr. Bc. Tomáš Pruša (seminar tutor), prof. MUDr. Drahoslava Hrubá, CSc. (deputy)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
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 9:00–10:40 A21/107
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.
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
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2013
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Mgr. Bc. Tomáš Pruša (seminar tutor), prof. MUDr. Drahoslava Hrubá, CSc. (deputy)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Thu 9:00–10:40 A21/107
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.
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
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2012
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Supplier department: Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Timetable
Thu 9:00–10:40 A21/107
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.
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
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2011, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2011
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Thu 9:00–10:40 A21/107
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.
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
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2010, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2010
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Thu 9:00–10:40 A21/107
Prerequisites (in Czech)
bvto041p Toxicology -lec. && bvcp0222 Food Chemistry II
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.
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
The course is also listed under the following terms Autumn 2008, Autumn 2009, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2009
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
Timetable
Thu 9:20–11:00 N02113a
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.
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
The course can also be completed outside the examination period.
The course is also listed under the following terms Autumn 2008, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.

BVTP051c Nutritional toxicology - exercises

Faculty of Medicine
Autumn 2008
Extent and Intensity
0/1. 1 credit(s). Type of Completion: z (credit).
Teacher(s)
RNDr. Jiří Totušek, CSc. (lecturer)
Guaranteed by
prof. MUDr. Bc. Zuzana Derflerová Brázdová, DrSc.
Department of Preventive Medicine – Theoretical Departments – Faculty of Medicine
Contact Person: MVDr. Halina Matějová
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.
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
Assessment methods
class exercises, laboratory course, credit
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 2009, Autumn 2010, Autumn 2011, Autumn 2012, Autumn 2013, Autumn 2014, Autumn 2015, Autumn 2016, Autumn 2017, autumn 2018, autumn 2019, autumn 2020, autumn 2021, autumn 2022, autumn 2023.
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