ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20175o15Semester: 2015/2016 winter
Name: Nutrition and Dietetic
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 3
Hours (Lectures / Tutorials / Other): 30 / 0 / 0
Lecturer: dr hab. inż. Monika Bronkowska
Language of instruction: Polish
Learning outcomes: Knowledge: Student defines basic concepts of human nutrition. Student describes and characterizes different diets used in selected diseases. The student can identify and indicate the risk factors of obesity, obesity, atherosclerosis and diabetes. Student can define the selected diet related diseases. The student can recognize and identify the risks associated with improper nutrition. Student is able to replace the use of nutrigenomics in dietetics. Student can find and explain the objectives of diets in nutrition and nutrigenomics. Skills: The student is able to analyze and formulate objectives of the application and use of different diets. Student is able to interpret the nutritional recommendations in different diseases. The student is able to plan and verify the different diets in selected diseases. The student is able to combine the use of Nutrigenomics nutrition. Student is able to assess the diet for different population groups. Student can find and use the information on a variety of issues related to human nutrition.
Competences: Social competence (attitudes): The student is aware of the cooperation nutritional counselor with the patient. The student is aware of the importance and essence of diets of the various diseases. It is aware of the responsibility for implementing the 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: Basic knowledge of nutrients and non-nutrients: their structure, metabolism, demand the presence in food. Characteristics of the Dietary Guidelines for different groups of people. Energy balance and weight control. Nutritional recommendations. Food pyramid. Characterization and application of different diets in selected diseases and physiological states.
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 2010; 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. „Podstawy nauki o żywieniu człowieka” – red. J. Biernat, WUP, 2009; 6. Wybrane pozycje źródłowe z bieżącego piśmiennictwa polskiego i zagranicznego (wskazane przez wykładowcę); 7. „Kompendium wiedzy o żywności, żywieniu i zdrowiu” J. Gawęcki, T. Mossor-Pietraszewska, PWN Warszawa 2004. 8. Jarosz M., Bułhak-Jachymczyk B. (red.) 2012. Normy żywienia człowieka. Podstawy prewencji otyłości i chorób niezakaźnych. Wyd. PZWL, Warszawa. 9. 51 zaleceń dietetycznych w wybranych stanach chorobowych. L. Chevallier, red. D. Gajewska, 2010. Elsevier Urban & Partner, Wrocław. 10. Peckenpaugh N.J. Red. Wydania polskiego Gajewska D. Podstawy żywienia i dietoterapia (2011). Elsevier, Urban & Partner, Wrocław. 11. Bujko J. (red.) (2006): Podstawy dietetyki. Wydawnictwo SGGW, Warszawa. 12. Włodarek .D. Dietetyka (2005), Wydawnictwo Format AB, Warszawa.
Assessment methods: pass a written lectures.
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