FCH-MCO_NFPAcad. year: 2020/2021
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.
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.
Students should have fundamental knowledge about nutrition and physiology human and biochemistry.
Recommended optional programme components
Recommended or required reading
Saarela M.: Functional Dairy Products. Woodhead Publishing, Abingdon, UK 2007. (CS)
Macholán L.: Sekundární metabolity. MU v Brně, Brno 2003. (CS)
Robert E.C. Wildman , Richard S. Bruno: Handbook of Nutraceuticals and Functional Foods 2019 (EN)
Kasper Heinrich: Výživa v medicíně a dietetika 2015 (CS)
Sharma Sangita a kolektiv: Klinická výživa a dietologie 2018 (CS)
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.
Language of instruction
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
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.
Classification of course in study plans
- Programme NPCP_CHTP Master's
branch NPCO_CHTP , 1. year of study, summer semester, 3 credits, compulsory
- Programme NKCP_CHTP Master's
branch NKCO_CHTP , 1. year of study, summer semester, 3 credits, compulsory
- Programme CKCP_CZV lifelong learning
branch CKCO_CZV , 1. year of study, summer semester, 3 credits, compulsory