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FCH-MCO_NFPAcad. year: 2012/2013
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
Department
Learning outcomes of the course unit
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
Course curriculum
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Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended literature
Classification of course in study plans
branch NPCO_CHTP , 1 year of study, summer semester, compulsory
branch NKCO_CHTP , 1 year of study, summer semester, compulsory
branch CKCO_CZV , 1 year of study, summer semester, compulsory
Lecture
Teacher / Lecturer
Guided consultation in combined form of studies