Courses list

Wersja polska

Course code: NTSS20268o12
Semester: 2012/2013 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: Knowledge: The student defines the basic concepts of human nutrition. Student describes and characterizes different groups of nutrients found in food products - identifies the nutrients. The student knows and can describe the construction of the digestive system. Students describe the basic physiological processes running in the human body. The student knows and explains the consequences of inappropriate nutrition. Student explains the basic principles of rational nutrition. The student is able to calculate, define and identify the factors affecting the nutritional status of the organism. The student is able to summarize and propose dietary recommendations in selected diseases. Students can choose to offer diet and in selected disease states. Students can identify different patterns of nutrition for different population groups. Skills: The student knows the food analysis laboratory equipment and the characteristics and principles of safe handling of chemical reagents student can prepare the reagents needed to perform his exercises. Student is able to plan and organize the workplace. Student is able to interview habits. Student is able to handle and use the selected nutrition programs. Student is able to solve various problems related to the issues of rational nutrition for people of different physiological conditions. The 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.

Competences: Social skills (attitude): The student is aware of being the principles of rational nutrition in the community. The student is aware of the demands of the body to ensure implementation of various nutrients. Student has entrusted the responsibility for laboratory equipment. Is aware of the responsibility for jointly by a team task. The student is aware of the proceedings in accordance with the rules of ethics. The student is aware of the importance of cooperation in a team. Student demonstrates the creativity and determination in carrying out its tasks.

Prerequisites: basics of human nutrition, food chemistry, biochemistry, food technology, Microbiology

Course content: Historical evolution of nutrition. Proteins, fats, carbohydrates, vitamins and minerals - classification, the role of nutrition, digestion, absorption, functions in the body, nutritional value, the source. Standards and nutritional recommendations. Basic anatomy and physiology. Foods enriched. Functional Foods. GMO foods. Food fast food. Basics of dietetics.

Recommended literature: 1. Gawęcki J., Hryniewiecki L.: Żywienie człowieka. Podstawy nauki o żywieniu cz. I. PWN, Warszawa, 2000; 2. Hasik J., Gawęcki J.: Żywienie człowieka zdrowego i chorego cz.II. PWN, Warszawa, 2000; 3. Smolin L.A.,Grosvernor M.B.: Nutrition: Science& Aplication, John Wiley& Sons, USA 2002; 4. Publikacje i artykuły przedstawione w czasie trwania kursu; 5. Dietetyka. Żywienie zdrowego i chorego człowieka, H. Ciborowska, A. Rudnicka, PZWL 2000; 6. 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; 7. Żywienie człowieka – ćwiczenia, J. Gawęcki, J. Jeszka, PWN 1995; 8. „Podstawy nauki o żywieniu człowieka” – red. J. Biernat, WUP, 2009; 9. Dietetyka. Żywienie zdrowego i chorego człowieka, H. Ciborowska, A. Rudnicka, PZWL 2000; 10. Podstawy fizjologii żywienia człowieka, J. Keller, Wydawnictwo SGGW 2000; 11. Badanie jakości produktów spożywczych, M. Krełowska-Kułas, PWE 1993; 12. Analiza żywności. Zbiór ćwiczeń, A. Gronowska-Senger, wydawnictwo SGGW, 1999; 13. Instrumentalne metody analityczne, E. Szyszko, PZWL 1982; 14. Wybrane pozycje źródłowe z bieżącego piśmiennictwa polskiego i zagranicznego (wskazane przez wykładowcę).

Assessment methods: completion of exercises, written examination

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