Courses list

Wersja polska

Course code: NZCS10064f16
Semester: 2016/2017 winter
Name: Functional 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 inż. Karolina Łoźna
Language of instruction: Polish


Learning outcomes: Knowledge: Student defines basic concepts of knowledge about the types of functional foods, needs of manufacturing method, placing on the market principles. The student has knowledge of legal regulations in the field of those products. Student knows the human demand for vitamins and minerals, can discuss the effects of their deficiencies and excesses in the body. Student knows the procedures for entering, functional foods legislation, rules of marking and withdrawal from the market. Competition: Student is able to prepare reagents needed to perform the analyzes it. Student is able to plan and organize our workplace. Student is able to assess intake of vitamins and minerals for different population groups, determine the need to enrich the diet. Student is able to characterize a group of measures which constitute a functional food. Student knows the rules of their application.

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. Student 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 functional food, its procedures, marketing, labeling and withdrawal from the use.

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: written exam

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