ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10037f14Semester: 2014/2015 summer
Name: Nutritional composition of foods and dishes
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish
Learning outcomes: Knowledge: The student knows the value of energy and nutritional value of foods. The student knows the international database of products and dishes. Student explains the factors affecting the change of nutrients in the process of production, distribution and storage of food. Competition: Student uses "Tables of composition and nutritional value of food products and dishes" to assess the nutritional value of diets. Student use of international and national database of nutritional value of foods. Student evaluates the nutritional value of selected groups of foodstuffs.
Competences: The student is aware of the responsibility for jointly by a team task. It uses the acquired knowledge in the promotion of healthy behaviors in the community. The student is aware of the improvement of the acquired skills.
Prerequisites: Food Chemistry
Course content: Nutrient content in products and dishes. International and national computer database of nutrients in food products. The impact of technological processes and catering, the storage and distribution of the content of nutrients in the food.
Recommended literature: 1. Kunachowicz H. (red.): Wartość odżywcza wybranych produktów spożywczych i typowych potraw. Wyd. PZWL, 2012; 2. Kunachowicz H., Czarnowska-Misztal E., Turlejska H: Zasady żywienia człowieka – podręcznik. Wyd. WSIP, 2010; 3. Kunachowicz H. (red.): Tabele składu i wartości odżywczej żywności. Wyd. PZWL, 2005
Assessment methods: passing grades of laboratory, exercise reports, tests, written lectures, written exam
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