Course detail

Nutraceuticals

FCH-MC_NFPAcad. year: 2022/2023

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

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

prof. RNDr. Ivana Márová, CSc.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

After passing of this course are students mastered of overview about biological active substance of food, vegetable and animal tissues, that can be effective utilize to support of immunity of organism and prevention of civilization illness too.

Prerequisites

Students should have fundamental knowledge about nutrition and physiology human and biochemistry.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of Lecture - 2 teaching hours per week. The e-learning system (LMS Moodle) is available to teachers and students.

Assesment methods and criteria linked to learning outcomes

The exam has a written and an oral part.
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

1. Key terms and definition, classification of nutraceutics
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

Not applicable.

Aims

The course add new information about nutrition and aim of this course is to active components of food, vegetable and animal tissues usable in prevention illness and improvement making nutrition Further, possible interaction of nurtaceutic between other component of food and pharmaceuticals. are elucidated. Next, information about preparations, that are used for special nutrition at sport, to support immunity, to activate brain etc.,are discussed.

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory, but is recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Kasper Heinrich: Výživa v medicíně a dietetika 2015 (CS)
Sharma Sangita a kolektiv: Klinická výživa a dietologie 2018 (CS)