ECTS
ECTS Course Catalogue
Course details
Course code: NBSS10140f12Semester: 2012/2013 winter
Name: Basics of Nutrition
Major: Biotechnology
Study Type: first cycle
Course type: optional
Study Semester: 7
ECTS points: 2
Hours (Lectures / Tutorials / Other): 24 / 12 / 0
Lecturer: prof. dr hab. Jadwiga Biernat
Language of instruction: Polish
Learning outcomes: Knowledge: The student defines the basic concepts of human nutrition. Student describes and characterizes different groups of nutrients found in food products. Student can identify and point out the risk factors of obesity, obesity, atherosclerosis and diabetes. Student knows how to define the selected diet related diseases. Students can make the effects of improper nutrition. Student can recognize and identify hazards associated with improper nutrition. Students can search for and explain the goals of nutrigenomics in diet and nutrition. Competition: Student is able to design and present various educational programs in the field of human nutrition. Student is able to analyze and formulate the objectives of application and use of different diets. The student knows the food analysis laboratory equipment and the characteristics and principles of safe handling of chemical reagents student has mastered the basic methods for the determination of selected nutrients in foods. Student calculates and estimates download of selected nutrients from food rations of all-day. The student evaluates and interprets the results in terms of impact on the human body. Student support selected nutrition programs. Students can find and use the information on various issues related to human nutrition.
Competences: The student is aware of the proceedings in accordance with the principles of ethics. Is aware of the responsibility for implementation of various prevention programs in the community. The student is aware of the importance of following the principles of rational nutrition in the community. Student has entrusted the responsibility for laboratory equipment. Is aware of the responsibility for jointly by a team task.
Prerequisites: Food Chemistry, Biochemistry, Microbiology, Food Technology
Course content: Basic information on nutrients: their structure, metabolism, nutritional requirements, the presence in food. Nutritional characteristics of the basic groups of food products. Energy balance and weight control. Nutritional recommendations. The food pyramid. Characteristics and applications of different diets on selected diseases and physiological states.
Recommended literature: 1. Żywienie człowieka. Podstawy nauki o żywieniu, pod red. J. Gawęckiego PWN 2000 2. Żywienie człowieka zdrowego i chorego, pod red. J. Hasika, J. Gawęckiego PWN 2000 3. Dietetyka. Żywienie zdrowego i chorego człowieka, H. Ciborowska, A. Rudnicka, PZWL 2000 4. Białka w żywności i żywieniu; Prawda o tłuszczach; Współczesna wiedza o węglowodanach; pod red. Jana Gawęckiego, Wydawnictwo AR Poznań, Instytut Danone Fundacja Promocji Zdrowego Żywienia 1996-1998 5.Żywienie człowieka – ćwiczenia, J. Gawęcki, J. Jeszka, PWN 1995 6.„Podstawy nauki o żywieniu człowieka” – red. J. Biernat, WUP, 2009 7.Wybrane pozycje źródłowe z bieżącego piśmiennictwa polskiego i zagranicznego (wskazane przez wykładowcę) 8. „Kompendium wiedzy o żywności, żywieniu i zdrowiu” J. Gawęcki, T. Mossor-Pietraszewska, PWN Warszawa 2004
Assessment methods: Completion of exercises, written examination, a minimum amount of knowledge - 60%
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