Courses list

Wersja polska

Course code: NZCS10038f16
Semester: 2016/2017 summer
Name: Nutritional value of materials and products
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 4
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Dagmara Orzeł
Language of instruction: Polish


Learning outcomes: Knowledge: Students know the nutritional value of raw materials and products. The student knows the international database composed of raw materials and products. The student explains the factors affecting the changes in the food: raw materials in the production processes and products during distribution and storage. Competition: Student uses "Tables of composition and nutritional value of foods" to assess the nutritional value of food rations. Student use of international and national databases about nutritional value of food products. Students evaluate and analyze the nutritional value of selected groups of foodstuffs.

Competences: Students uses the acquired knowledge in the promotion of healthy behaviors in the community. The student is aware of the improvement of the acquired skills. The student is aware of the responsibility for jointly by a team task.

Prerequisites: Food Chemistry

Course content: Nutritional value of the food groups. Computer database of energy and nutritional value in raw materials and products. The impact of technological processes and catering, the storage and distribution on the nutritional value of food.

Recommended literature: 1. Kunachowicz H. (red.): Wartość odżywcza wybranych produktów spożywczych i typowych potraw. Wyd. PZWL, 2012; 2. Kunachowicz H., Czarnowska-Misztal E., Turlejska H: Zasady żywienia człowieka – podręcznik. Wyd. WSIP, 2010; 3. Kunachowicz H. (red.): Tabele składu i wartości odżywczej żywności. Wyd. PZWL, 2005

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

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