SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Physiology and Pathophysiology of Human Nutrition - N323021
Title: Fyziologie a pathofyziologie lidské výživy
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2015
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 Ex [hours/week]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Additional information: http://jan.panek@scht.cz
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pánek Jan doc. Ing. CSc.
Kohout Pavel doc. MUDr. Ph.D.
Annotation -
Last update: TAJ323 (16.08.2013)
The course introduces the physiology of the gastrointestinal tract and related organs and processes of digestion and metabolism of nutrients. Pathophysiology of nutrition introduces students to the disorders of physiological processes in the gastrointestinal tract and the basics of nutrition and dietetics in the treatment and prevention of diseases of the mass occurrence.
Aim of the course -
Last update: TAJ323 (16.08.2013)

Students will be able to:

  • explain the meaning and function of each part of the gastrointestinal tract.
  • explain the importance and function of liver, kidney and pancreas.
  • explain the changes that occur in the organism during disorders of food intake.
Literature -
Last update: TAJ323 (28.08.2013)

R: Kohout P., Rušavý Z., Šerclová Z. Vybrané kapitoly z klinické výživy I. Forsapi, Praha, 2010. ISBN 978-80-87250-08-2.

A: Krch F. D. Poruchy příjmu potravy. Grada Publishing a. s., Praha, 2005. ISBN 80-247-0840-X.

A: Lukáš K., Žák A. Gastroenterologie a hepatologie. Grada Publishing a.s., Praha, 2007. ISBN 978-80-247-1787-6.

A: Pánek J., Pokorný J., Dostálová J., Kohout P. Základy výživy. Svoboda Servis, Praha, 2002. ISBN 80-86320-23-5.

A: Referenční hodnoty pro příjem živin. Společnost pro výživu. Výživa servis s.r.o., Praha, 2011. ISBN 978-80-254-6987-3.

R: Silbernagl S., Despopoulos A. Atlas fyziologie člověka. Grada Publishing a.s., Praha, 2004. ISBN 80-247-0630-X.

A: Silbernagl S., Lang F. Atlas patofyziologie člověka. Grada Publishing a.s., Praha, 2001. ISBN 80-7169-968-3.

R: Svačina Š. a kol. Klinická dietologie. Grada Publishing a.s., Praha, 2008. ISBN-978-80-247-2256-6.

A: Velíšek J., Hajšlová J. Chemie potravin. Ossis, Tábor, 2009. ISBN 978-80-86659-17-6.

A: Vokurka M. a kol. Velký lékařský slovník. 8. Aktualizované vydání, Maxdorf, Praha, 2004. ISBN 978-80-7345-166-0.

Learning resources -
Last update: Pánek Jan doc. Ing. CSc. (13.08.2013)

Food and Nutrition Information Centre, http://fnic.nal.usda.gov/

Nutrition Government; http://www.nutrition.gov/

Food and Drug Administration (FDA); http://www.fda.gov/

European Food Safety Authority (EFSA); http://www.efsa.europa.eu

Syllabus
Last update: TAJ323 (16.08.2013)

1. The importance of major nutrients, essential substances and micronutrients in the diet.

2. Physiology of the gastrointestinal tract I.

3. Physiology of the gastrointestinal tract II.

4. The function and role of the liver and pancreas.

5. Absorption and transport of nutrients, the role of blood and lymphatic circulation in nutrition.

6. Endocrine glands, hormonal regulation of digestion and metabolism of nutrients.

7. Regulation and metabolic disorders of calcium and other minerals.

8. The excretion of substances, the role of the kidneys, causes and consequences of of renal impairment.

9. Nutrition and Eating Disorders.

10. Disorders of carbohydrate digestion and metabolism, diet in the prevention and treatment of diabetic patients.

11. Nutrition in prevention and treatment of cardiovascular disease and dyslipidemia.

12. Nutrition in prevention and treatment of cancer.

13. Nutrition in prevention and therapy of diseases of the gastrointestinal tract, pancreas, liver and gallbladder.

14. Food intolerance and allergies, nutrition at gout disease.

Entry requirements -
Last update: Pánek Jan doc. Ing. CSc. (13.08.2013)

Food Chemistry, Biochemistry

Registration requirements -
Last update: Pánek Jan doc. Ing. CSc. (13.08.2013)

Food Chemistry, Biochemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,4 11
Příprava na zkoušku a její absolvování 1,5 42
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 20
Examination test 40
Oral examination 40

 
VŠCHT Praha