ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20175o13Semester: 2013/2014 winter
Name: Nutrition and Dietetic
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 2
Hours (Lectures / Tutorials / Other): 30 / 0 / 0
Lecturer: prof. dr hab. Jadwiga Biernat
Language of instruction: Polish
Learning outcomes: Knowledge: The student defines the basic concepts of human nutrition. Student describes and characterizes the different diets used in selected diseases. Student can identify and point out the risk factors of obesity, obesity, atherosclerosis and diabetes. Student knows how to define the selected diet related diseases. Students can select, propose and calculate a proper diet for your condition. Students can make the effects of improper nutrition. Student can recognize and identify hazards associated with improper nutrition. Student is able to replace the application of nutrigenomics in dietetics. Students can search for and explain the goals of nutrigenomics in diet and nutrition. Skills: Student is able to design and present various educational programs in the field of human nutrition. Student is able to analyze and formulate the objectives of application and use of different diets. Student is able to interpret the nutritional recommendations for many diseases. Student is able to plan, calculate and verify the different diets in selected diseases. Student is able to combine the application of nutrigenomics nutrition. Student is able to develop and choose the diet for different population groups. Students can find and use the information on various issues related to human nutrition.
Competences: Social skills (attitude): The student is aware of the co-operation with the patient dietitian. The student is aware of the importance and nature of diet in various diseases. Is aware of the responsibility for implementation of various prevention programs in the community. The student is aware of the proceedings in accordance with the principles of ethics.
Prerequisites: food chemistry, biochemistry, general food technology, microbiology, human nutrition basics, basics of genetics
Course content: The student after completing the course is good at a demography of world, regions and the country in the aspect of the dietary situation in Poland and in world, as well as basic regulations within the scope of the safety of the food and feeding.
Recommended literature: 1. Żywienie człowieka. Podstawy nauki o żywieniu, pod red. J. Gawęckiego PWN 2000; 2. Żywienie człowieka zdrowego i chorego, pod red. J. Hasika, J. Gawęckiego PWN 2000; 3. Dietetyka. Żywienie zdrowego i chorego człowieka, H. Ciborowska, A. Rudnicka, PZWL 2000; 4. Białka w żywności i żywieniu; Prawda o tłuszczach; Współczesna wiedza o węglowodanach; pod red. Jana Gawęckiego, Wydawnictwo AR Poznań, Instytut Danone Fundacja Promocji Zdrowego Żywienia 1996-1998; 5. Żywienie człowieka – ćwiczenia, J. Gawęcki, J. Jeszka, PWN 1995; 6. „Podstawy nauki o żywieniu człowieka” – red. J. Biernat, WUP, 2009; 7. Wybrane pozycje źródłowe z bieżącego piśmiennictwa polskiego i zagranicznego (wskazane przez wykładowcę); 8. „Kompendium wiedzy o żywności, żywieniu i zdrowiu” J. Gawęcki, T. Mossor-Pietraszewska, PWN Warszawa 2004.
Assessment methods: pass a written lectures, the minimum amount of knowledge to pass 60%
Comment: