Oct 17, 2019   2:46 p.m. Hedviga
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Course syllabus N436V1_4I - Nutrition and Immunity (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436V1_4I
Course unit title: Nutrition and Immunity
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

Credits allocated: 3
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (semi-compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
At the end of semester students will write test in sum of 100 points. Students will pass the test if the earn at least 56 points. Maximum points for oral exam is 10 points and student must earn at least 6 points. Students will get credits for the course if they succesfully pass both.
To obtain evaluation "A" students need to get min. 92%, for "B" to obtain min. 83%, for the evaluation of "C" min. 74%, for the evaluation of "D" min. 65% and for the evaluation of "E" min. 56% in the final test.
Credits will not be granted if a student gets less than 56%, and/or the protocols will not be resigned
Learning outcomes of the course unit:
Student has basic informations about structure and function of immune system and knows its connection with nutrition. Student knows significance of nutrition on immune system as well as on pathologic status caused by incorrect immune function.
Course contents:
1.History of imunology and basic terms (allowance 2/0)
a.development of imunology
b.the most important discoveries
c.specific and non-specific immunity, vaccination, immune system

2.immune system (allowance 2/0)
a.organs, cells, molecules

3.antigen (allowance 2/0)
a.antigen characterization
b.properties and functional characterization, epitope, hapten
c.the most important environmental antigen, human antigens

4.antibodies (allowance 2/0)
a.characterization and structure
c.classes of antibodies

5.major histocompatible system (allowance 1/0)
a.characterization, biological functions, assosiation with diseases
b.antigen processing

6.humoral regulation (allowance 1/0)
a.mode of action
b.interleukins, interferons, TNF, TGF, HSP

7.phagocytosis and inflamation (allowance 1/0)
a.polymorphonuclear system
b.phagocytosis and mechanism of damage
c.function and physiological changes during inflamation

8.mucose associated lymphoid tissue (allowance 2/0)
a.characterization and function
b.imunological importance of breast feeding
c.immunological importance of gut microbiota, probiotics and prebiotics

9.microelemnts and macroelements (allowance 2/0)
a.imunological importance of lipids, proteins, vitamins, minerals and heavy metals in diet

10.autoimmunity (allowance 2/0)
a.development of autoimmune diseases
b.factors inducing autoimmune diseases
c.immune-pathologic mechanisms, hypersensitivity

11.allergy (allowance 2/0)
a.mode of action, food allergy, diet

12.autoimmune diseases (allowance 2/0)
a.diabetes mellitus, coeliakia, Crohn disease
b.causality, mechanism, diet

13.herbs (allowance 2/0)
a.effect of selected herbs on immune system

Recommended or required reading:
BUC, M. Imunológia. Bratislava: VEDA, 2001. ISBN 80-224-0667-8.
BEISEL, W. Single nutrients and immunity.  [online]. 1982. URL: http://ajcn.nutrition.org/content/35/2/417.full.pdf+html.
BUC, M. Autoimunita a autoimunitné choroby. Bratislava: VEDA, 2005. ISBN 80-224-0867-0.
KUCHTA, M. -- PRUŽINEC, P. Probiotiká, ich miesto a využitie v medicíne. Bratislava: Bonus CCS, s.r.o., 2006. ISBN 80-968491-7-4.

Language of instruction: slovak or english
The course is recommended for students in the first year of study in the study program Nutrition and food assesment
Courses evaluation:
Assessed students in total: 54

33,3 %18,5 %25,9 %14,8 %7,5 %0 %
Name of lecturer(s): doc. Ing. Lucia Bírošová, PhD. (person responsible for course) - slovak, english
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Lucia Bírošová, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: