ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10065f15Semester: 2015/2016 winter
Name: Foodstuffs for particular nutritional uses, dietary supplements.
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr inż. Karolina Łoźna
Language of instruction: Polish
Learning outcomes: Knowledge: Student defines the basic concepts of dietary supplements, foods for particular nutritional uses and novel foods. The student has knowledge of legal regulations from the scope of these products. the product. The student knows the human body's need for vitamins and minerals, can discuss the effects of vitamins’ and minerals’ deficiency and excess in the body. Student is able to determine the impact of inadequate dietary supplementation on the human body. The student knows the different groups of foods for particular nutritional uses, and can discuss their application. The student knows the types of novel foods, can discuss the procedure for the marketing, labeling and their withdrawal from the market. Competition: The student knows the analytical laboratory equipment and the characteristics and principles of safe handling of chemical reagents and biological material. Students can prepare the reagents needed to perform his exercises. Student is able to plan and organize the workplace. Student is able to assess the intake of vitamins and minerals for different population groups, determine the need for supplementation. Student is able to characterize the group of foodstuffs for particular nutritional uses, discuss the benefits from their use. Students can discuss the types of novel foods and refer the needs of its entering to the market.
Competences: Students showed interest in the functioning of the human body, the need for vitamins and minerals, their role in the body, and the effects of over-and under-consumption. Student has entrusted the responsibility for laboratory equipment. Is aware of the responsibility for jointly by a team task. The student is aware of the proceedings in accordance with the rules of ethics. The student is aware of the importance of cooperation in a team. Student demonstrates the creativity and determination in carrying out its tasks.
Prerequisites: Human nutrition I, Food Chemistry
Course content: Types, rules of use, mechanisms of action, indications and contraindications, side effects of dietary supplements, foods for particular nutritional uses and novel foods, the procedures of marketing, labeling and withdrawal from the market.
Recommended literature: 1. Jarosz M.: Suplementy diety a zdrowie, Wydawnictwo Lekarskie PZWL , 2008 2. Gawęcki J. (red.): Żywienie człowieka. Podstawy nauki o żywieniu, Wydawnictwo Naukowe PWN, Warszawa, 2005 3. Grzymisławski M., Gawęcki J. (red.): Żywienie człowieka zdrowego i chorego, Wydawnictwo Naukowe PWN, Warszawa, 2006 4. Jarosz M., Bułhak-Jachymczyk B.: Normy żywienia człowieka. Podstawy prewencji otyłości i chorób niezakaźnych, Wyd. Lek. PZWL, Warszawa, 2008 5. Inne materiały edukacyjne rozdawane studentom podczas wykładów i ćwiczeń.
Assessment methods: written exam
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