BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 2024
- 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 C15/333
- 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 2020
- 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)
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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- Dietitian (programme LF, B-NUT)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of Medicineautumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
BVTP051c Nutritional toxicology - exercises
Faculty of MedicineAutumn 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
- Nutritive therapist (programme LF, B-SZ)
- 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.
- Enrolment Statistics (recent)