ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10072f15Semester: 2015/2016 summer
Name: Planning menus and recipes
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 2
Hours (Lectures / Tutorials / Other): 0 / 30 / 0
Lecturer: dr hab. inż. Monika Bronkowska
Language of instruction: Polish
Learning outcomes: Knowledge: The student can describe the dietary staple diet in adults and children in health and disease. It shows the kinds of diets with particular emphasis on the diet of a pregnant woman, nursing and present the rules laying menus. Characterized kinds of diets used in an hospital, their properties and uses. It presents the laying of menus, use of products authorized and contraindicated for consumption in the various diets. Competition: The student can assess the qualitative and quantitative principles to create a menu for the needs of the individual patient and for the public. He can schedule the quantitative and qualitative composition of the diet in the individual health care needs. Is able to plan nutrition counseling adults and children healthy. He can arrange menus for children and adults, using qualitative and quantitative evaluation of products, taking into account their condition of health.
Competences: The student understands the necessity of lifelong learning - raising professional and personal competences, act in accordance with the principles of ethics in the profession of nutritional adviser. Is aware of responsibility for other people, knows how to perceive a relationship with a prospective patient. He is aware of the responsibility associated with the profession of human nutrition issues Able to manage a team and cooperate with representatives of other health professions and health workers to carry out nutrition education and disease prevention nutritionally-dependent in the community.
Prerequisites: Human Nutrition, Catering Technology and Management
Course content: The course consists of messages on mass caterers planning principles for meeting the nutritional needs of man. The aim of education is to introduce the principles of planning menus and nutrition of patients in various disease states.
Recommended literature: 1. Gawęcki J. (red.) 2010. Żywienie człowieka. Podstawy nauki o żywieniu. PWN, Warszawa. 2. Grzymisławski M., Gawęcki J. (red.) 2010. Żywienie człowieka zdrowego i chorego. PWN, Warszawa. 3. Jarosz M. (red.) 2010. Praktyczny podręcznik dietetyki. IŻŻ, Warszawa. 4. Jarosz M., Bułhak-Jachymczyk B. (red.) 2008. Normy żywienia człowieka. Podstawy prewencji otyłości i chorób niezakaźnych. Wyd. PZWL, Warszawa. 5. Turlejska H., Pelzner U., Szponar L., Konecka-Matyjek E. 2004. Zasady racjonalnego żywienia – zalecane racje pokarmowe dla wybranych grup ludności w zakładach żywienia zbiorowego. Wyd. Ośrodek Doradztwa i Doskonalenia Kadr Sp. z o.o., Gdańsk.
Assessment methods: written excersises
Comment: