ECTS
ECTS Course Catalogue
Course details
Course code: NZCS10063o16Semester: 2016/2017 winter
Name: Functional food
Major: Human Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 3
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr inż. Karolina Łoźna
Language of instruction: Polish
Learning outcomes: Knowledge: Student defines basic concepts of knowledge about the types of novel foods, method of manufacturing, placing on the market principles. Student has knowledge about the low regulations of those products. Student knows the human demand for vitamins and minerals, can discuss the effects of their deficiencies and excesses in the body. The student knows the procedure of introducing the novel food to food industry, the rules for their labeling and withdrawal from the use. Competition: Student is able to prepare reagents needed to do the analyzes. Student is able to plan and organize his/her workplace. Student is able to assess intake of vitamins and minerals for different population groups, determine the need to supplement their diet. Student is able to characterize a group of measures which constitute a novel food or novel food ingredient, student knows the rules of their application. Student can refer to the need to introduce new foods to common use.
Competences: Student is interested in the functioning of the human body, demand for new products, their importance to the human body and the consequences of excessive and insufficient intake. Student demonstrates responsibility for the entrusted laboratory equipment. He/She is responsible for the tasks performed in the band. Student is aware of the case in accordance with the rules of ethics.
Prerequisites: Human Nutrition I, Food Chemistry
Course content: Knowledge about the types, terms of use, mechanisms of action, manufacture, production needs, indications and contraindications, adverse reactions to products classified as novel foods, procedures of its marketing, labeling and withdrawal from the market. Student defines the basic concepts of dietary supplements, foods for particular nutritional uses and novel foods. The student has knowledge of legal regulations from the scope of these products. the product.
Recommended literature: 1. Jarosz M.: Suplementy diety a zdrowie, Wydawnictwo Lekarskie PZWL , 2008 2. Gawęcki J. (red.): Żywienie człowieka. Podstawy nauki o żywieniu, Wydawnictwo Naukowe PWN, Warszawa, 2005 3. Grzymisławski M., Gawęcki J. (red.): Żywienie człowieka zdrowego i chorego, Wydawnictwo Naukowe PWN, Warszawa, 2006 4. Jarosz M., Bułhak-Jachymczyk B.: Normy żywienia człowieka. Podstawy prewencji otyłości i chorób niezakaźnych, Wyd. Lek. PZWL, Warszawa, 2008 5. Inne materiały edukacyjne rozdawane studentom podczas wykładów i ćwiczeń.
Assessment methods: writen exam
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