ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10058f16Semester: 2016/2017 winter
Name: Fortified 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 the enriched food, familiar with the notion of mandatory and voluntary fortification. Student formulates the decisive factors for the effectiveness of food fortification. A student called vitamins and minerals elements whose addition to food is allowed, actually describes and explains the choice of Media, forms and doses of fortified. Lists and characterizes the role of food fortification to improve the public health situation Competition: The student correctly interprets the concept of fortified foods. Outlines and interprets a selection of Media substance added to food, links, and evaluate the desirability of the use of enrichment as a method to prevent food shortages. He can interpret the health benefits of food fortification on the example of salt, margarine. . He can criticize the legal conditions of this type of food entering the food market in terms of hyperalimentation.
Competences: Students are eager to find examples of fortified foods. Is able to interpret the need for fortified food in appropriate groups of the population at risk of nutritional deficiencies. Sees the relationship between disease prevention depends on the food intake and consumption of fortified foods. Is sensitive to the nutritional needs of people in various states of nutrition, is creative in recommending the food to prevent disease.
Prerequisites: Human nutrition I
Course content: As a result of the training the student should know the types of fortified foods, objectives and the need for its introduction into the diet of nutrient deficiencies, use the current legislative conditions on fortified foods.
Recommended literature: 1. ”Żywienie człowieka” tom 1, red. Gawęcki J, Wyd PWN, Warszawa, 2010 2. „Żywienie człowieka” tom 3, red. Gawęcki J, Wyd PWN, Warszawa, 2010 3. „Normy wyżywienia” Jarosz, M., Bułhak-Jachimczyk B., Wyd. IŻŻ, Warszawa, 2008 4. „Praktyczny podręcznik dietetyki”, M. Jarosz, Wyd. IŻŻ, Warszawa 2010 5. „Podstawy żywienia i dieto terapia” red. Gajewska D, Wyd. Elsevier Urban and Partner, Wrocław, 2010
Assessment methods: passing grades of laboratory, exercise reports, tests
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