ECTS
ECTS Course Catalogue
Course details
Course code: ROSS10128o16Semester: 2016/2017 winter
Name: Biologically active compounds in vegetables and fruits
Major: Horticulture
Study Type: first cycle
Course type: compulsory
Study Semester: 3
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: Dr hab. Anita Biesiada prof. UP
Language of instruction: Polish
Learning outcomes: Knowledge 1. the student has a basic understanding of what are the effects causes deficiency of minerals, vitamins, proteins, fats and carbohydrates in the human body O1WO1 2. has knowledge of the nutritional value of vegetables and fruits O1W04 3. He knows what secondary antioxidants substances found in fruits, vegetables and foods of plant origin, what is their role in plants and humans O1U01 4. has knowledge about the impact of agricultural technology of growing, storing and processing on the nutritional value of plant products O1W09, O1W19 skills 1. he can use the basic laboratory equipment O1U08 2. he is able to analyze sensory and basic chemical raw material plant O1U06 3. is able to prepare a diet based on nutritional value tables of food for adult, child, O1U06
Competences: 1 has awareness of the impact of technology of fruit and vegetables production on the quality of food products O1K03 2. is able to work individually and collectively in the laboratory,O1K05 3. has the responsibility for equipment, and safety of the other staff employees team O1K05
Prerequisites: Plant physiology, biochemistry
Course content: current state of knowledge regarding proper human nutrition including vegetables and fruits as very important from the point of view of nutrition ingredient of food, effects contained in fruits and vegetables of biologically active substances on human health, prevention against diseases of civilization. Demonstrating the impact of factors affecting the environment and the way of cultivation on the level of biologically active substances in vegetables and fruits
Recommended literature: 1. Ziemlański Ś. 2001. Normy żywienia. PZWL 2. Kunachowicz H., Nadolna A., Iwanow K., Przygoda B. 1997. Wartość odżywcza wybranych produktów spożywczych i typowych potraw. Wydawnictwo lekarskie PZWL. 3. Kohlmünzer S. 2000. Farmakognozja. Wydawnictwo Lekarskie PZWL. 4. Ciborowska H., Rudnicka A. 2007 Dietetyka żywienia zdrowego i chorego człowieka PZWL Warszawa 5. Hasik J. 1999. Dietetyka żywienia zdrowego i chorego człowieka . PZWL Warszawa
Assessment methods: KNOWLEDGE: written exam, colloquia In terms of ability to project evaluation, the evaluation result of the chemical analysis performed in the laboratory in terms of competence
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