ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10073f15Semester: 2015/2016 summer
Name: Planning mass caterers
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 to draw up plans for individual and collective nutrition for patients in hospital, home social assistance and other centers catering. He knows the rules concerning official controls of food and keeps them in their work. tudent can replace the goals and objectives of public health, determinants of health and current health problems of the population in Poland and methods to satisfy them. Competition: The student is able to assess the risk of hospital malnutrition and to take appropriate preventive working together with doctors and nurses as part of the therapeutic team providing nutritional care of patients. He can determine the indications for support and / or / nutritional therapy using available industrial in Poland diets, food supplements and foods for particular nutritional uses in correcting the eating disorder. Nutrition plans at home patients discharged from the hospital.
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 learn the principles and practical skills of planning mass caterers for various population groups.
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 exercises
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