ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20299o15Semester: 2015/2016 winter
Name: Methods of Nutritional Studies
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr hab. inż. Joanna Wyka, prof. nadzw.
Language of instruction: Polish
Learning outcomes: Knowledge: Student can define and describe the concept of health, disease, diet-related disease risk factors. Properly formulated nutritional relationships and identifies risk factors for disease. The student called the individual methods used in clinical nutrition. The student is able to characterize and describe them, distinguishes between different types of methods in groups. It describes and explains with examples the use of each method. It lists and has methods for assessing nutritional status, it is defined correctly (anthropometric, biochemical). Student name, and explains the use of selected methods in health promotion programs. Skills: Student correctly interprets the concept of health and disease. Outlines and interprets the selection of individual concepts. It combines and evaluates the occurrence of nutritional risk factors in causing disease. Properly formulated methods to assess how the division of nutrition and the use of criteria for their classification. The student evaluates the usefulness of particular methods in nutritional epidemiology. Able to interpret the results obtained in the assessment of nutritional, anthropometric and biochemical. The student is able to analyze the sample and methodology of educational programs. He can criticize the choice of assessment methods in nutrition selected examples, to develop modification methods. Student outlines and organizes sources of error in assessing the diet of the population.
Competences: Social Competences: The student is willing to search for programs based on the methodology of food. It shows the active role in the evaluation of errors and failures of health promotion programs. It is capable to interpret the division of nutritional assessment methods, and biochemical actinometrical. He sees between nutritional risk factors and disease. It aware healthy lifestyle role in maintaining health. Is sensitive to the failure of educational, creative in liquidation of the failures. The student is able to implement their own health promotion programs, aware of their role in maintaining health.
Prerequisites: Basic of Human Nutrition
Course content: Classification of nutritional methods used to assess food intake. Classification of methods used to determinate health status (anthropometrical and biochemical parameters). Nutritional methods in other education programs.
Recommended literature: articles and notes distributed throughout the course
Assessment methods: written exam
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