Course detail
Nutraceuticals
FCH-MCO_NFPAcad. year: 2021/2022
The course is focused on
- deepening knowledge about individual nutrients and their relationship to health
- gaining knowledge about biologically active substances - so-called nutraceuticals, their sources and use in food
- deepening knowledge and connections between nutrition and health - allergies, non-infectious diseases of mass occurrence (diseases of civilization)
- expanding knowledge about different approaches to lifestyle change: wellness-path to health, rational way of eating, alternative ways of eating
- Current scientific examples of the study of the effect of nutraceuticals and functional foods on health
Key terms and definition, classification of nutraceutics. Positive and negative effects of nutraceutics, possible of interaction with pharmaceuticals or other food components. Sources of nutraceutics, possibilities isolation active component from food and vegetable and animal tissues. Biological active component of plants.Probiotics and prebiotics, microbial nutraceutics.Vegetable sterols and fenolics.Important nutritive fatty acides and their derivatives. Amino acids and oligopeptides.Natural antioxidants and vitamins. Important nutritive sugars and their derivatives,dietary fibre.Macro- and micronutrients. Biological active substance of nutraceutics and their physiological benefit or provide protection against chronic disease.Nutraceutics and special nutrition.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
the written part - (50 questions, classification: 0-2 points per question)
the oral part - discussion on the written part questions and theoretical questions about nutrition.
Course curriculum
2.Positive and negative effects of nutraceutics, possible of interaction with pharmaceuticals or other food components
3.Sources of nutraceutics, possibilities isolation active component from food and vegetable and animal tissues
4.Biological active component of plants
5.Probiotics and prebiotics, microbial nutraceutics
6.Vegetable sterols and fenolics
7.Important nutritive fatty acides and their derivatives
8. Amino acids and oligopeptides
9.Natural antioxidants and vitamins
10.Important nutritive sugars and their derivatives,dietary fibre
11.Macro- and micronutrients
12. Biological active substance of nutraceutics and their physiological benefit or provide protection against chronic disease
13.Nutraceutics and special nutrition
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Sharma Sangita a kolektiv: Klinická výživa a dietologie 2018 (CS)
Recommended reading
Classification of course in study plans
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer