Course detail

Nutraceuticals

FCH-MC_NFPAcad. year: 2023/2024

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)

Entry knowledge

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

Rules for evaluation and completion of the course

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.
Attendance at lectures is not compulsory, but is recommended.

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.

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.

Study aids

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)

Type of course unit

Lecture

26 hod., optionally

Teacher / Lecturer

Ing. Lenka Fialová, Ph.D.

Syllabus

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

Guided consultation in combined form of studies

39 hod., optionally

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.

Exercise

13 hod., compulsory

Teacher / Lecturer

prof. RNDr. Ivana Márová, CSc.

Syllabus

Náplní cvičení je aktivní účast na kolektivních diskuzích, prezentace na zvolené téma a sestavení modelového jídelníčku pro některou ze specifických skupin obyvatel. Vybraná témata kolektivních diskusí - jedno téma připadá na 2 semináře: 1.Pozitivní i negativní účinky nutraceutik, možné interakce s léčivy nebo jinými složkami potravin. 2. Zdroje nutraceutik. Biologicky aktivní složky rostlin, živočichů a mikroorganismů - steroly a fenolové sloučeniny, mastné kyseliny a jejich deriváty. 3. Probiotika a prebiotika, mikrobiální nutraceutika. 4. Aminokyseliny a oligopeptidy. Nutričně význammné sacharidy a jejich deriváty,vláknina. Makronutrienty. 5. Přírodní antioxidanty a vitaminy. Vybrané mikronutrienty. Minerály. 6. Biologicky aktivní látky nutraceutik v prevenci civilizačních chorob. 7. Výživa specifických skupin obyvatelstva.

Elearning

eLearning: currently opened course