Předmět Human Nutrition and Prevention of Food-Borne Diseases in TS (IAI11E)

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Materiál	Typ	Datum	Počet stažení

Cíl

Subject provides basic information concerning influence of human eating habits on their health and environmental impact, epidemiological and veterinary epidemiological surveys and basic conceptions in prevention of food-borne and waterborne diseases.

Osnova

PřednáškaThe main nutrients in human nutrition - carbohydrates, proteins, lipids, fibre and etcAnatomy and physiology of the digestive tract of humansThe need for energy and basal metabolismFoodborne diseases - breakdown by type of risk, the situation in the countries of the tropics and subtropicsDisorders associated with food intake - anorexia, bulimia, obesityBiological hazards - prions, pathogenic viruses, bacteriaThe water in human lifeState Veterinary Institute Praha - microbiological and chemical foods examinationFood hygiene in exceptional circumstances - natural disasters, wars etcHACCP system, risk analysis - risk assessment, risk communication, risk managementFood hygiene and sanitationApplication of CCP in GMP and GHPCvičeníEntering of seminary work, conditions of creditThe basic biochemical cyclesFood Pyramid, balanced diet, RDA, BMI (body mass index), etcEating disorders in the tropics and subtropics - malnutrition, hungerReligiously based diet - developed countries versus third world countriesParasitic protozoa, nematodes and zoonosesChemical risks - the risk exposure of inorganic and organic pollutants, natural or anthropogenic originState Veterinary Institute Praha - microbiological and chemical foods examination (training)Physical risks, allergy and intolerance in relation to foodPrinciples of hygiene and sanitation in the food industry and distribution chainApplication of CCP in GMP and GHP - case studiesHygiene and sanitation in the food industry - case studies, credits

Získané způsobilosti

Znalosti:Graduates have theoretical, highly specialized knowledge in the field of the nutrition and human metabolism, diseases caused by an insufficient or excessive food intake of basic food components. This knowledge enables students to follow the last findings of human eating habits in different geographical regions and to monitor diseases related to the food intake. Important part of studies are individual analyses of information obtained from accessible epizootological (OIE) and epidemiological databases (WHO, FAO) and further preparation of the control of precautionary measures which minimize the distribution of zoonoses and which provide the food safety to avoid the loss of quality or complete destruction. Findigs gained in this subject serve as a basis of original research focused primarily on monitoring of the options to acquiring of the high-quality food resources. Furthemore, the environmental conditions (physical, chemical and biological risks), securing of the hygiene and food technology in the case of the occurence of exceptional conditions (wars, natural catastrophe) in various ethnic groups in different geographical area. This understanding formes the fundamental of the originality of emerging discipline.Dovednosti:Graduates know how to apply their knowledge during solving problems in research as well as during innovations with the aim of developing a new procedure. They are able to integrate findings from the other disciplines into the field of the human nutrition and prevention of food-borne diseases in tropical and subtropical lands. Graduates are able to solve independently the issues with highly professional access.Kompetence - komunikace:Graduates have ability to manage and to control the complex work activities during providing of , the food safety and food security in plant and animal production. They are also able to lead their teams independently.Kompetence - úsudek:Graduates are able to lead and to reform environment while they are fully responsible for the monitoring, analysis and proposing of the conception process during obtaining and processing of plant and animal products (innovation in work and study context). Furthermore, they are able to collect data for their Master's theses and to apply their theoretical and practical conclusions into the practice.

Literatura

ZákladníMatějíčková R, Sovják R. 2009. Human Nutrition and Prevention of Food-borne Diseases. CULS Prague ITS, 192 pp.Lukešová D, Silberová P, Vidová J, Sovják R. 2010. Atlas of Foodborne Infections Transmitted by Contaminated Food and Water [online]. CULS Prague ITS. Available at http//parasites.czu.cz/food/ (accessed on 15 March 2013).CDC. 2012. Yellow Book 2012 [online]. CDC Atlanta. Available at http//wwwnc.cdc.gov/travel/page/yellowbook-2012-home.htm (accessed on 15 March 2013).Lukešová D, Minář J, Kočišová A, Silberová P. 2008. Health Risks in Tropics and Subtropics Infections Transmitted by Vectors. CULS Prague ITS, 130 pp.Study materials accessible via Learning Management System of CULS - Moodle. Available at moodle.czu.czDoporučenáMorris JG, Potter M. 2013. Foodborne Infections and Intoxications. Academic Press, 568 pp.Gibney MJ, Vorster HH, Kok FJ. 2002. Introduction to Human Nutrition. Wiley-Blackwell, 360 pp.

Požadavky

none

Garant

prof. MVDr. Daniela Lukešová, CSc.