ECTS
ECTS Course Catalogue
Course details
Course code: ZJS20087f15Semester: 2015/2016 winter
Name: Nutrition in Agro tourism and Tourism
Major: Food Quality Management and Analysis
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. inż. Joanna Wyka
Language of instruction: Polish
Learning outcomes: Knowledge: Student knows how to define the criteria according to plan catering. Current nutritional standards. Students can choose nutritional standards in line with the demand for physical effort, the chosen sports discipline. Student correctly identifies convenience foods used in recreation and sport. Student explains the principles of serving meals, describes the elements of your consumer. Student is able to characterize the food poisoning, their causes and identify methods for their elimination. Student can describe unconventional ways of eating, explain the advantages and disadvantages of their use. Student is able to define the quality of products individual groups of food products. Identifies and characterizes the traditions of Polish food and the world, can explain the determinants of nutritional health Competition: Student knows how to make elements to ensure catering, properly selected nutritional standards for the population. Students can apply the acquired knowledge of nutrition standards in their sport, use it when planning a diet group. Students can search for and examples of convenience food, and make decisions about its use when developing menus. Students can apply knowledge of the consumer in practice, planning the sequence of serving meals. Students can critically analyze the causes of poisoning in the microbial food service. Able to lead a basic assessment of products quality used in the food, he can verify the grades received. Student knows how to evaluate and verify the nutritionally selected unconventional methods of feeding, the example of vegetarianism. Student is able to present and interpret the traditions of food found in Poland and abroad.
Competences: Students are eager to solve problems related to nutrition collective. Demonstrates attention to the selection of appropriate standards of nutrition in a group of people. The student follows the rules of customer service. The student is aware of the causes of food poisoning in restaurants, is creative in their elimination. Opening of the nutritional problems seen in non-conventional diets and expresses its evaluation. Is aware of the role of evaluation quality in food preparation. The student is able to develop menus for people practicing different sports. The student is aware of the differences in dietary traditions of the world and in Poland.
Prerequisites: Basic of Human Nutrition, Basics of Catering Technology
Course content: Principles in planning of food intake in different group of people with different physical activity. Catering and food service in agro tourism and rural tourism. Non traditional concept of food intake, vegetarian, dietetic principles. Convenience and ecological food in tourism. Basic assessment of microbial quality of animal and plant products.
Recommended literature: 1. Podstawy technologii gastronomicznej. S. Zalewski WNT 1997 2. Technologia gastronomiczna cz. I-III. U.Arens-Azevêdo i wsp. REA 1999 3. Żywienie w turystyce. W. Grzesińska, D. Gajewska, WSiP, 1999 4. Żywienie w turystyce i sporcie. R. Tauber, J. Hasik, K. Skrzypczak, WSHiG 2000 5. Kopmendium wiedzy o żywności, żywieniu i zdrowiu. red. J. Hasik, PZWL 2004 6. Higiena produkcji żywności. D. Kołożyn-Krajewska, SGGW 2001 7. Podstawy żywienia i dietoterapia. red pol. D. Gajewska, Wyd. Elsevier Urban & Partner , Wrocław, 2011
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