FaF:FACP1_15 Food Chemistry and Principles - Course Information

FACP1_15 Food Chemistry and Principles of Dietology

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

• Pharmacy (programme FaF, M-FARMA)

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.

• Enrolment Statistics (Autumn 2022, recent)
  
• Permalink: https://is.muni.cz/course/pharm/autumn2022/FACP1_15