Czech

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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.

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Teaching methods depend on the type of course unit as specified in the article 7 of BUT Rules for Studies and Examinations.

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.

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

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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.

Attendance at lectures is not compulsory, but is recommended.

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