(in Polish) Nutrigenetics and nutrigenomic: A Tool to Provide Personalized Nutritional Therapies 2600-OG-EN-NAN

The aim of the course is to introduce students to current issues related to nutrigenetics and nutrigenomics and the possibilities of their application in the personalization of a molecularly targeted diet and disease prevention. The lectures will discuss issues concerning the role of genetic and environmental factors in determining the state of human health. The basic issues of nutrigenomics and its importance in the primary prevention of diseases, including lifestyle diseases (including diabetes and cancer) will be introduced. The importance of diet for various functional levels of the cell will be shown, including the issue of epigenetic changes. Students will also learn about genetic polymorphisms and related issues of pharmacogenetics and personalized diet and the current genetic testing in diet planning.

Total student workload

Contact hours with teacher: - participation in lectures - 15 hrs - consultations - 10 hrs Self-study hours: - preparation for lectures – 5 hrs - writing final reports – 20 hrs - reading literature - 10 hrs Altogether: 60 hrs (2 ECTS)

Learning outcomes - knowledge

Student W1: has knowledge of the molecular basis of nutrigenomics, pharmacogenetics and diet personalization. W2: describes the role of genes and the environment as determinants of human health. W3: characterizes the bioactive components of the diet and their impact on gene expression. W4: characterizes the possibilities of preventing civilization diseases based on diet.

Learning outcomes - skills

Student U1: analyzes the relationship between food ingredients and the risk of developing diseases. U2: analyzes and evaluates the value of commercially available nutrigenetic tests.

Learning outcomes - social competencies

Student K1: is aware of the need to disseminate knowledge about the importance of optimizing the diet at every stage of human development in the society K2: is aware of the importance of the composition and quality of food in the context of human health and the prevention and chemoprevention of human diseases.

Teaching methods

Expository teaching methods: -informative lecture -discussion -participatory lecture Exploratory teaching methods - experimental - laboratory - presentation of a paper

Expository teaching methods

- informative (conventional) lecture
- discussion
- problem-based lecture

Type of course

elective course

Prerequisites

Basic knowledge of biology and genetics.

Course coordinators

Anna Brożyna

Assessment criteria

Assessment methods:
- final reports – W1, W2, W3, W4, U1, U2
- activity - U1, U2, K1, K2

Assessment criteria:
fail - <60%
satisfactory - 60-67%
satisfactory plus - 68-76%
good - 77-85%
good plus - 86-94%
very good - >94%

Practical placement

not applicable

Bibliography

1. „Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective”, World Cancer Research Fund, American Institute for Cancer Research, Washington D.C., 2007
2. Ferguson L.R. Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition, Taylor & Francis Inc, 2013
3. Original research papers and reviews

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 2600-OG-EN-NAN in USOSweb