Courses list

Wersja polska

Course code: NZCS10061o16
Semester: 2016/2017 winter
Name: Human Nutrition II
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: dr hab. inż. Joanna Wyka, prof. nadzw.
Language of instruction: Polish


Learning outcomes: Knowledge: Student defines current standards of nutrition for different age groups, formulate their health problems resulting from improper nutrition. Student describes and characterizes the current scheme of infants and young children. It is characterized by a feeding school children, describes errors resulting from incorrect nutritional planning the menus. The student knows and distinguishes principles of nutrition in early school age children. It is characterized by the principle of eating in the school canteen, school explains the range of shops in terms of pro-health prevention. Student explains the principles of nutrition given the diversity of young people in terms of gender, define adolescent dietary mistakes (such as fast food, sugary drinks, carbonated). The student knows and explains the principles of feeding adults, using elements of the Mediterranean diet, DASH diet. Student sets out the principles of nutrition during pregnancy and nursing. Describes and sets out the principles of nutrition of the elderly. Competition: Students themselves can indicate errors occurring nutritional diets of people in different age groups. Skillfully selected foods recommended in the diets of individuals. The student has mastered the basic skills in the development of food ratios for different age groups taking into account their specific nutritional value. Student evaluates and interprets consumption health risks products in the group of foods.

Competences: The student is aware of the essence to ensure adequate nutritional ratios in accordance with the standards of nutrition for various age groups. The student has the responsibility to develop ratios and is open to the need for dietary modifications in the ratios that require correction.

Prerequisites: Human nutrition I

Course content: Basic knowledge of the basics of human nutrition in relation to standards of nutrition, the role of nutrients in the body and their development in foods, nutrition principles of different age groups, the development of ratios according to dietary needs of people in different age groups.

Recommended literature: 1. Gawęcki J. (red.). „Żywienie człowieka” tom 1-2, Wyd. PWN, Warszawa 2008 2. Praktyczny podręcznik dietetyki, M. Jarosz, Wyd. IŻŻ, Warszawa 2010 3. Kunachowicz H.: Wartość odżywcza wybranych produktów spożywczych i typowych potraw, PZWL, Warszawa 2003 4. Rujner J, Cichańska B: „Dieta bezglutenowa i bezmleczna dla dzieci i dorosłych” PZWL, Warszawa, 2005 5. Krawczyński M: „Żywienie dzieci w zdrowiu i chorobie”, Wyd. Help-Med.”, Kraków, 2008 6. Woś H, Staszewska-Kwak A : „Żywienie dzieci”, PZWL, Warszawa, 2008 7. Ciborowska H., Rudnicka A.: Dietetyka żywienie zdrowego i chorego człowieka. PZWL, Warszawa, 2007. 8. Żywienie osób w wieku starszym, M. Jarosz, PZWL 2008 9. Żywienie kobiet w ciąży. Porady lekarzy i dietetyków. D. Szostak-Węgierek, A. Cichocka, PZWL 2006 10. Zdrowa dieta śródziemnomorska. Szostak W.B, Cichocka A., Cybulska B, Agencja Wyd. Comes 2001 11. The Dietitian’s Guide to Vegetarian Diets. V. Messina, R. 11.Mangels, M. Messina. Joanes &Bartlett Publishers London 2004

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

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