aFACP1_15 Food Chemistry

Farmaceutická fakulta
podzim 2025

Předmět se v období podzim 2025 nevypisuje.

Rozsah
2/0/0. 28p. 3 kr. Ukončení: zk.
Vyučující
PharmDr. Marek Lžičař (přednášející)
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA (přednášející)
PharmDr. MVDr. Vilma Vranová, Ph.D. (přednášející)
Garance
doc. PharmDr. Ing. Radka Opatřilová, Ph.D., MBA
Omezení zápisu do předmětu
Předmět je určen pouze studentům mateřských oborů.
Mateřské obory/plány
Cíle předmětu
The goal of the course is to expand students' knowledge of the composition of our food down to the individual basic components. The content of the subject is to clarify the influence of sugars, fats, proteins, vitamins, minerals, exogenous components, etc. on processes in the body with the possibility of increasing the quality of life and health of the population. The role of nutrition and the resulting composition of food will be explained in the context of the processes taking place during their production, storage and culinary preparation.
Výstupy z učení
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 professional practice;
- to identify problems related to nutrition and malnutrition.
Osnova
  • 1. Introduction to food chemistry and principles of dietetics.
  • 2. Sugars. Chemical composition; nutritional significance.
  • 3. Fats. Chemical composition; nutritional significance.
  • 4. Proteins. Chemical composition; nutritional significance.
  • 5. Vitamins, minerals. Chemical composition; nutritional significance.
  • 6. Exogenous substances - dyes, sweeteners, emulsifiers. Chemical composition; nutritional significance; effect on health.
  • 7. Interaction of foods, drugs, food supplements, teas.
  • 8. Cereals and the effect of selected food technologies on the final food; health effects.
  • 9. Milk and the effect of selected food technologies on the resulting food, health effects.
  • 10. Meat and the effect of selected food technologies on the resulting food, health effects.
  • 11. "Superfoods" vs. "white poisons" - mythson food, impact on health.
  • 12. Fermentation. Fermentation processes, Food preservation. Microbiome, probiotics, prebiotics, health effects.
  • 13. Honey, royal jelly, propolis, effect on health.
  • 14. Nutraceuticals.
Literatura
    doporučená literatura
  • NEWBY, P. K. Food and nutrition : what everyone needs to know. New York, NY: Oxford University Press, 2018, xx, 293. ISBN 9780190846633. info
  • Nutraceuticals : efficacy, safety, and toxicity. Edited by Ramesh C. Gupta. Amsterdam: Academic Press, 2016, xvii, 1022. ISBN 9780128021477. info
  • KRAFT, Diane a Ara DERMARDEROSIAN. The A-Z guide to food as medicine. Boca Raton: CRC Press, 2016, 1 online. ISBN 9781498735247. URL info
  • Preventive nutrition : the comprehensive guide for health professionals. Edited by Adrianne Bendich - Richard J. Deckelbaum. Fifth edition. Cham: Humana Press, 2015, 1 online. ISBN 9783319224312. URL info
Výukové metody
Lectures
Metody hodnocení
Written exam
Vyučovací jazyk
Angličtina
  • Permalink: https://is.muni.cz/predmet/pharm/podzim2025/aFACP1_15