FaF:F1CP1_15 Food Chemistry and Principles - Course Information

F1CP1_15 Food Chemistry and Principles of Dietology

Extent and Intensity

2/0/0. 2 credit(s). Type of Completion: zk (examination).

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

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.

The capacity limit for the course is 18 student(s).
Current registration and enrolment status: enrolled: 1/18, only registered: 0/18

fields of study / plans the course is directly associated with

• Pharmacy (programme FaF, M-FARM)

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

• Introduction to Food Chemistry and Dietetics
  Continuity and inclusion of discipline within pharmacy training
  Content of chemistry of food and dietetics, recommended literature
  
  Basic concepts in dietetics
  Current state of nutrition in our population
  Nutritional recommendations
  Biological and nutritional value of food
  Food safety, health and food quality, legislation, control
  Dietetic aspects in selected population groups
  Individual nutrients and essential nutrients, antinutrients in food
  
  Meat
  Chemical composition
  Nutritional significance
  
  Meat products
  Chemical composition
  Nutritional significance
  Effect of selected food technologies on the resulting food (meat product)
  
  Milk
  Chemical composition
  Nutritional significance
  
  Dairy products
  Chemical composition
  Nutritional significance
  Effect of selected food technologies on the resulting food
  
  Egg
  Chemical composition
  Nutritional significance
  
  Fish and 'sea products'
  Chemical composition
  Nutritional significance
  
  Copper
  Chemical composition
  Nutritional significance
  
  Cereals and products thereof
  Chemical composition
  Nutritional significance
  
  Legumes, root crops
  Chemical composition and nutritional significance
  
  Vegetables fruit
  Chemical composition and nutritional significance
  
  SPECIAL CHAPTERS:
  Cholesterol
  Chemistry
  Content in foods and hygienic aspects, cholesterol lowering potential in foods
  The effect of nutrition on cholesterol levels in the blood
  
  Fiber
  Chemistry
  Nutritional aspect
  Content in food
  
  Foreign substances in food
  Food chains
  Exogenous foreign substances
  Endogenous foreign substances
  Meaning in dietetics, relevant legislation
  

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.

• Enrolment Statistics (Autumn 2020, recent)
  
• Permalink: https://is.muni.cz/course/pharm/autumn2020/F1CP1_15