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1. COURSE DECRIPTION – GENERAL INFORMATION
Assistant Professor Dubravka 3rd
1.1. Course teacher Vitali Čepo, PhD 1.6. Year of study
1.2. Name of the course Nutritional Biochemistry 1.7. Credit value (ECTS) 5
1.3. Associate teachers Lovorka Vujić, PhD 1.8. Type of instruction (number of 30+30+0
hours L+E+S+e-learning)
1.4. Study programme Pharmacy integrated study
(undergraduate, graduate, programme 1.9. Expected enrolment in the course 130
integrated)
1.10. Level of use of e-learning (1, 2, 3 nd
1.5. Status of the course Compulsory level), percentage of instruction in 2
the course on line (20% maximum)
2. COURSE DESCRIPTION
Introducing students to the structural characteristics and metabolism of nutrients: proteins, lipids, carbohydrates,
dietary fiber, vitamins and minerals. Students will understand the body energy needs and transport of energy. They
will be able to recognize the deficiency symptoms of certain nutrients and recommend adequate treatment. Students
2.1. Course objectives will be able to describe and explain basic concept of proper / balanced and predict its impact on health outcomes.
Students will be introduced to the basics of food chemistry and will be able to conduct basic food analysis
(determination of major macro-and micro nutrients in different types of foods).
Passed exam: Biochemistry
2.2. Enrolment requirements and Students' competences: basic knowledge of physiology and anatomy, with particular emphasis on the physiology and
required entry competences for anatomy of the digestive system. Understanding basic biochemical processes in the body (glycolysis,
the course
gluconeogenesis, the citric acid cycle, synthesis and breakdown of carbohydrates, fats and proteins).
• Implementation of pharmaceutical care and counseling on pharmacotherapy.
2.3. Learning outcomes at the level of • Developing communication skills that ensure positive interaction with patients and colleagues.
the study programme to which • Informing and advising patients on disease prevention and health preservation.
the course contributes
• Use information technology and databases for enhancing expert knowledge and skills and self-learning
2.4. Expected learning outcomes at After passing the course, students will be able to:
the level of the course (4-10 1. Explain the metabolic pathways of various macro- and micronutrients;
learning outcomes) 2. Identify and explain the symptoms of deficiency of essential nutrients / energy;
3. Identify therapeutic indications for supplementation with vitamins / minerals and other nutrients;
4. List the basic parameters that determine the biological value and bioavailability of different categories of nutrients
and propose ways to improve the biological value / bioavailability;
5. Evaluate the factors that reduce the nutritional value of food and suggest ways of preserving the nutritional value of
foods;
6. Provide the basic guidelines of a healthy diet and explain the mechanisms by which healthy diet contributes to the
homeostasis of the organism and prevention of illness;
7. Describe analytical methods and conduct the basic analysis/determination of macro / micronutrients in different
types of foods.
LECTURES:
• Guidelines: healthy diet. Nutrients - definition. Homeostatic control of nutritive status. The recommended daily intake
of nutrients. Bioavailability / bioaccessibility of nutrients. Digestive system - anatomy and physiology. Digestive
processes.
• Energy requirements and energy turnover. Basal metabolism and additional energy requirements - definition and
measurement (direct and indirect calorimetry). Cariogenic potential of food. Caloric equivalent for oxygen and
respiratory quotient for metabolism of carbohydrates, fats and proteins. Physiologic regulation of healthy body mass
(energy intake and expenditure).
• Proteins. Nutritional value of proteins. Limiting AA, reference protein, FAO standards. Bioavailability o AA, protein
digestibility. Methods for determining the nutritive value of proteins. Reduction of biological value of proteins:
chemically induced changes of AA, Maillard reaction, oxidative degradation of AA, pyrolysis, enzyme-induced changes
2.5. Course content broken down in in proteins. Correction protein nutritional value.(supplementation of deficient AK, plastein synthesis). Alternative
detail by weekly class schedule sources of protein (algae, bacteria and fungi). Protein metabolism. Biochemical parameters of the protein status. The
(syllabus) connection of protein status and health status of the organism. Prognostic inflammatory nutritional index. Protein-
calorie malnutrition. Food supplements for people on long-term parenteral nutrition.
• Compounds with nitrogen. Nitrates, nitrites, secondary amines, N-nitroso compounds. Endogenous and exogenous
nitrozamines and nitrozamides. Absorption and metabolism. Catalysts and inhibitors of nitrosation: toxic, carcinogenic
compounds and precursors; exposure. Acceptable daily intake. Tolerable levels in food.
• Carbohydrates. Physical and chemical properties, metabolism of carbohydrates, nutritional sources. Dietary fiber:
chemical structure (soluble, insoluble, inulin), metabolism, nutritional sources. Physiological effects of dietary fiber;
impact on health status. The glycemic index and glycemic load. Probiotics and prebiotics: definition, nutritive sources,
metabolism, health effects. Recommendations for intake of certain carbohydrates and dietary fiber.
• Lipids. Physical and chemical properties, nutritional sources, metabolism, physiological roles. Triglycerides, fatty
acids (saturated, unsaturated, polyunsaturated, trans fatty acids). Essential fatty acids: physiological role, nutritional
sources, effects deficit. Instability polyunsaturated fatty acids in foods. Cholesterol: food intake, metabolism (genetic
polymorphisms), the impact on the lipid profile. The association of lipid status and health / disease.
• Vitamins. Physico-chemical properties, essentiality, metabolic functions. Food sources. Factors influencing the needs
for particular vitamin. Bioavailability of vitamins from foods and supplements. Vitamin defficiency - primary and
secondary, causes, risk groups, symptoms .. Supplementation - indications, the recommended daily allowance (RDA
and DRI). Risks of increased intake, nonlinear dependence of risk and dose.
• Essential minerals. The importance in the diet, nutritional sources, metabolism, essentiality of minerals, physiological
effects of essential minerals, daily needs, bioavailability. Bioavailability of minerals: antinutritive and promotional
factors. Causes and symptoms ofmineral deficiency, the population at risk. Supplementation - indications, the
recommended daily allowance (RDA and DRI).
EXERCISE:
• Determination of protein in foods: Macro-micro Kjeldahl Method; Automated Kjeldahl method - Buchi apparatus.
• Determination of lipids in foods: semi continuous extraction by Soxhlet.
• Milk: Determination of refractive serum by Ackermann; Calculation of the added water from milk serum refraction;
Determination of lactose.
• Determination of carbohydrates in foods: Determination of sugar in fruits and fruit products precipitant-displacement
procedure by Bertrand (natural and total invert); Determination of glucose (HPLC); Calculation of fructose and
sucrose.
• Determination of starch: Ewers polarimetric method.
• Determination of riboflavin in baby food
• Determination of L-ascorbic acid in fruit juices
• Determination of carotene in fruits and vegetables.
lectures independent study 2.7. Comments:
seminars and workshops multimedia and the internet
2.6. Type of instruction exercises laboratory
online in entirety work with the mentor
mixed e-learning (other)
field work
Attendance and active participation in exercises.
2.8. Student responsibilities Passing the final exam (exercises).
Attendance at lectures.
Class attendance 0.5 Research Practical training
2.9. Screening of student’s work Experimental work 0.5 Report
(specify the proportion of ECTS Essay Seminar essay (Other--describe)
credits for each activity) Tests Oral exam 2.5 (Other—describe)
Written exam 1.5 Project (Other—describe)
2.10. Grading and evaluation of During the course laboratory work id evaluated, as well as activity and preparedness of students during exercises. The
student work over the course of final exam is taken in written and oral form.
instruction and at a final exam
2.11. Required literature (available Title
at the library and via other Lectures (on-line)
media) Internal script (for laboratory practice)
Nutritional Biochemistry, Academic press, Inc., New York, London, 1999.
The vitamins: Fundamental aspects in nutrition and health, Academic press, Inc., New York, London, 1999.
2.12. Optional literature Handbook of vitamins; Nutritional, biochemical and clinical aspects
Basic Nutrition and Diat Therapy, C.V. Mosby; 11th CD-Ro edition, 2000.
Functional Foods: Designer Foods, Pharmfoods, Nutraceuticals, Plenum US; 1 edition 1994.
Nutrition and Diet Therapy, F. A. Davis Company; 3rd edition 2001.
2.13. Methods of monitoring quality Learning outcomes (1-6) are acquired during lectures, and checked via written/oral exam. The outcome no. 7 is
that ensure acquisition of exit assessed during laboratory practice and final test.
competences
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