Courses list

Wersja polska

Course code: NZCS10057f16
Semester: 2016/2017 winter
Name: Convenient food
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 1
Hours (Lectures / Tutorials / Other): 0 / 15 / 0
Lecturer: dr hab. inż. Joanna Wyka, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge: The student is able to define and describe a convenient foods, factors affecting the demand for this type of food. The student is able to characterize and describe the types of convenience food, and their production technologies. Describes a minimally processed convenience food, and sets out the factors of Good Manufacturing Practice in this area. Student names and explains the food production systems in catering establishments. Formulates and characterized changes in the nutritional and traditional comfort food for example, concentrates dinner and desserts in powder, grain concentrates. Competition: The student correctly interprets the concept of comfort food. Outlines and interprets a selection of convenience food for different kinds of consumers, combines and evaluates the choice of their food needs. He can interpret the health benefits of different methods used Usage comfort food preservation such as freezing, drying. Student outlines and organizes trends in food production technology comfort

Competences: Students are eager to find examples of convenience food. Demonstrates a proactive stance in the evaluation of nutritional convenient food compared to traditional food. Is able to interpret the criteria for selection of convenience food production methods. Is sensitive to the nutritional needs of consumers convenience food is creative in recommending this type of food.

Prerequisites: Human Nutrition I

Course content: As a result of the training the student should know the types of convenience food, its distribution due to meet the nutritional needs of specific population groups find ways to manufacture and convenient food preservation. Use of existing information on the nutritional value of such food.

Recommended literature: 1. „Żywność wygodna i żywność funkcjonalna” red. F. Świderski, WNT, Warszawa, 2003 2. „Biochemia Harpera” Murray Robert K, Granner Daryl K, Rodwell Victor PZWL Warszawa 2008 3. „Normy wyżywienia” Jarosz,M., Bułhak-Jachimczyk B., Wyd. IŻŻ, Warszawa, 2008 4. .„ Żywienie człowieka” tom 1, red. Gawęcki J, Wyd PWN, Warszawa, 2010 5. „Żywność Twój cudowny lek” J.Carper wyd.Hannah Publishing Londyn 1995 żywności funkcjonalnej.

Assessment methods: passing grades of laboratory, exercise reports, tests

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