ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20091o10Semester: 2010/2011 summer
Name: Human Nutrition in Health and Diseases
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 11
Hours (Lectures / Tutorials / Other): 60 / 90 / 0
Lecturer: prof. dr hab. Jadwiga Biernat
Language of instruction: Polish
Learning outcomes: Providing knowledge abort basics of physiology and anatomy of human gastrointestinal tract. Recommended Dietary Allowances (RDA). Nutrition and health promotion. Nutrition in the management of different kinds of diseases. Dietetics support of medical practice. Drug – diet interactions.
Competences: After completing the course student will be able: - to make assesment of nutritional status of different populations’ groups - to prepare diets in different diseases - to conduct several concepts of health promotion in nutrition.
Prerequisites: Food Chemistry, Biochemistry, Microbiology, Human Nutrition
Course content: Providing basic knowledge about energy containing nutrients, vitamins, minerals and other biologically active substances - their chemistry, metabolism, intake, sources. Nutritional evaluation of main food groups. Energy balance and weight control. Dietary guidelines. Food guide pyramid. Nutrition in the world. Nutrition and health. Physiology and anatomy of human gastrointestinal tract. Dietetics.
Recommended literature: 1. Gawęcki J., Hryniewiecki L.: Żywienie człowieka. Cz.1 Podstawy nauki o żywieniu”. Wyd. PWN, Poznań, 2003; 2. Gawęcki J.: Żywienie człowieka zdrowego i chorego”. Wyd. PWN, Poznań, 2003; 3. Gawęcki J., Mossor-Pietraszewska T.: Kompendium wiedzy o żywności, żywieniu i zdrowiu. Wyd. PWN, Warszawa, 2004; 4. Hasik J., Hryniewiecki L., Grzymisławski M., Dietetyka. Wyd. PZWL, Warszawa, 1999; 5. Ciborowska H. Rudnicka A.: Dietetyka. Żywienie zdrowego i chorego człowieka. Wyd. PZWL, Warszawa, 2000, 6. Gawęcki J., Jeszka J.: Żywienie człowieka, skrypt. Wyd. PWN, Poznań, 1995.
Assessment methods: Written exam – minimum knowledge level of 60%.
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