|TITLE||Basic Principles of General Pharmacology in Food Science|
|LEVEL||01 - Year 1 in Modular Undergraduate Course|
|DEPARTMENT||Clinical Pharmacology and Therapeutics|
|DESCRIPTION||This study unit will provide an overview of basic principles of general pharmacology for food science students. Emphasis will be placed on pharmacology with specific regard to potential drug interactions between food and drugs, both prescribed, over the counter and illicit drugs. The module will cover the basic principles of drug action and the pharmacokinetic and pharmacodynamic principles which govern drug therapy. It will also include an overview of adverse drug reactions and drug interactions with food and beverage. Throughout the study unit special consideration will be given to therapeutic classes of drugs which are related to nephrology, the hepatic system, the gastrointestinal tract and endocrinology with special reference reference to diabetes.
i. To provide a basic understanding of the principles underlying the therapeutic action of drugs.
ii. To give food science students a general introduction to pharmacokinetics and pharmacodynamics of over the counter, prescribed and illicit drugs.
iii. To provide students with an overview of drug interactions associated with food and beverage.
iv. To provide an understanding of the basic principles governing some drugs used in nephrology, hepatic system, gastrointestinal tract and the endocrine system.
v. To instill in students the importance of understanding the effect of drugs with the ingestion of food and beverage
1. Knowledge & Understanding: By the end of the study-unit the student will be able to:
1. Have an understanding of the basic principles of drug action and interaction with food.
2. List the molecular mode of action of drugs and their pharmacokinetic and pharmacodynamic properties.
3. Have sufficient knowledge to predict the effects of food on drugs
4. Have sufficient knowledge to detect food-drug interaction related problems
5. Appreciate the importance of patient safety in terms of drug use and food science
2. Skills: By the end of the study-unit the student will be able to:
1. Apply knowledge of the action of drugs to specific scenarios in food science
2. Apply basic pharmacological principles in understanding patient's drug therapy in relation to food science
3. Predict the drug response in specific target populations
4. Manage a drug related problems in food science.
Main Text/s and any supplementary readings
- British National Formulary. Pharmaceutical Press (in library)
- Humphrey P. Rang HP, Dale MM, Ritter JM, Flower R. Rang & Dale's Pharmacology. Churchill Livingstone. 6th Ed. (in library)
- Bennett PN, Brown MJ. Clinical Pharmacology. Churchill Livingstone. 10th Ed. (in library)
- Christine Thorp. Pharmacology for Health Care Professionals. Wiley-Blackwell ISBN978-0-470-51017-9
- Boullata JI and Armenti V. (ed) Handbook of drug -nutrient interaction. Nutrition and Health Series. 2010 2nd ed. ISBN 978-1-60327-363-3 (on order for library)
- Dale, Dickenson and Haylett. Companion to Pharmacology. Churchill Livingstone.
- Neal. Medical Pharmacology at a glance. Blackwell Science. (in library)
- Harvey Champ. Pharmacology - Lippincott’s Illustrated Reviews. Lippincott-Raven. (in library)
- Reid, JL, Rubin, PC, Whiting B. Lecture notes on Clinical Pharmacology.
|STUDY-UNIT TYPE||Lecture and Independent Study|
|METHOD OF ASSESSMENT||
The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints.
Units not attracting a sufficient number of registrations may be withdrawn without notice.
It should be noted that all the information in the description above applies to study-units available during the academic year 2020/1. It may be subject to change in subsequent years.