Course detail

Basics of Nutrition and Nutraceutics

FP-TzvnPAcad. year: 2014/2015

The subject consists of lectures and practical lessons drawing from the basics of nutrition and nutraceuticals. The subject is composed in such a way that students will gain an overview of the field of nutrition.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Learning outcomes of the course unit

Students will learn basic terms from the area of nutrition and nutraceuticals. They will gain an overview of the area of nutrition, with an emphasis on leading a healthy lifestyle and the prevention of diseases of civilization. They will also understand the importance of nutrition and drinking regime during movement activities, and will supplement their knowledge from Physiology and Physiology of Stress.

Prerequisites

Basic knowledge from the area of human physiology.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

The course is taught through lectures explaining the basic principles and theory of the discipline. Exercises are focused on practical topics presented in lectures.

Assesment methods and criteria linked to learning outcomes

Requirements for credit:
Two mid-term tests (6. and 9. week) – 20 points. The project ( 10 – 15 pages) – 30 points. Final test: 50 points.
Total: 100 points, A 100 - 90 B 89 – 80 C 79 - 70 D 69 - 60 E 59 - 50 F 49 – 0
Written final exam: 100 points
A 100 - 90 1
B 89 - 80 1,5
C 79 - 70 2
D 69 - 60 2,5
E 59 - 50 3
F 49 - 0 4

Course curriculum

Basics of nutrition
- Basic terms from the field of nutritional science.
- Overview of physiology and the biochemical aspects of digestion and absorption of food in the digestive tract of the human organism. Functional operation of the digestive system.
- Essential dietary components and their nutritious and energetic balance, vitamins, mineral substances.
- Enrichment of food and food supplements. Recommended doses of nutrients for various sections of the population and special diet groups (people doing sports).
- Alternative diet styles.
- Food allergies. Diseases of civilization and diet.
- Contemporary myths about diet. New sources of food.

Nutraceuticals
- Basic terms and definitions, classification of nutraceuticals. Positive and negative effects of nutraceuticals, possible interactions with medicine or other food components. Sources of nutraceuticals, possibilities for the isolation of active components from food and from plant and animal tissue.
- Biologically active plant components. Probiotics and prebiotics, microbial nutraceuticals. Phytosterols and phenol compounds. Nutritionally important fatty acids and their derivatives. Amino acids and oligopeptides.
- Natural antioxidants and vitamins.
- Nutritionally important saccharides and their derivatives, fibre.
- Macro- and micronutrients. Biologically active substances in nutraceuticals useful in the prevention of diseases of civilization.
- Nutraceuticals and special diets.

- In the practical lessons, material from the lectured topics will be practised, with a focus on the key areas of the given topic. Recommendations for self-study; preparation for the final exam.

Work placements

Not applicable.

Aims

The aim of the subject is for students to gain an understanding of the importance of nutrition and drinking regime in connection with movement activity, and supplement their knowledge from the area of physiology.

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

The subject is divided into lectures and practical lessons. Lectures and practical lessons are compulsory. The subject will be concluded by an written test. Any absence must be duly excused and substituted for after agreement with the head of the subject.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Functional Dairy Products:Edited by: Saarela, M.,2007 (EN)
Functional Foods:Edited by: Gibson, G.R.; Williams, C.M. ,2000 (EN)
GROPPER,S.,S. The Biochemistry of human nutrition. Wadsworth. 200. ISBN 0-534-51543-6 (EN)
Handbook of nutraceuticals and functional foods: edited by Wildman, Robert E.C, 2001 (EN)
INSEL, P., Turner R.E.,Ross D.: Discovering nutrition, Jones and Bartlett Publishers, Inc. ,2003, USA (EN)
Modifying Lipids for Use in Food:Edited by: Gunstone, Frank D.,2006 (EN)
MURRAY, R., K., GRANNER, D., K.:Harperova biochemie, nakladatelství H &H, 2001 (CS)
PÁNEK, J., POKORNÝ, J., DOSTÁLOVÁ, J.:Základy výživy a výživová politika,VŠCHT Praha, 2002 (CS)
SVAČINA,Š. a kol. Klinická dietologie. Grada Publishing. 2008. ISBN 978-80-247-2256-6 (CS)
VELÍŠEK,J: Chemie potravin, díl1-3,Ossis,Tábor 2002 (CS)
VODRÁŽKA, Z.: Biochemie, Academia,Praha 1999 (CS)

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme BAK Bachelor's

    branch BAK-MTK , 3 year of study, summer semester, compulsory

Type of course unit

 

Lecture

20 hod., optionally

Teacher / Lecturer

Syllabus

Basics of nutrition
- Basic terms from the field of nutritional science.
- Overview of physiology and the biochemical aspects of digestion and absorption of food in the digestive tract of the human organism. Functional operation of the digestive system.
- Essential dietary components and their nutritious and energetic balance, vitamins, mineral substances.
- Enrichment of food and food supplements. Recommended doses of nutrients for various sections of the population and special diet groups (people doing sports).
- Alternative diet styles.
- Food allergies. Diseases of civilization and diet.
- Contemporary myths about diet. New sources of food.

Nutraceuticals
- Basic terms and definitions, classification of nutraceuticals. Positive and negative effects of nutraceuticals, possible interactions with medicine or other food components. Sources of nutraceuticals, possibilities for the isolation of active components from food and from plant and animal tissue.
- Biologically active plant components. Probiotics and prebiotics, microbial nutraceuticals. Phytosterols and phenol compounds. Nutritionally important fatty acids and their derivatives. Amino acids and oligopeptides.
- Natural antioxidants and vitamins.
- Nutritionally important saccharides and their derivatives, fibre.
- Macro- and micronutrients. Biologically active substances in nutraceuticals useful in the prevention of diseases of civilization.
- Nutraceuticals and special diets.

Exercise

10 hod., compulsory

Teacher / Lecturer

Syllabus

- In the practical lessons, material from the lectured topics will be practised, with a focus on the key areas of the given topic. Recommendations for self-study; preparation for the final exam.