ECTS
ECTS Course Catalogue
Course details
Course code: ZJS20089f15Semester: 2015/2016 winter
Name: Dietary supplements
Major: Food Quality Management and Analysis
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Karolina Łoźna
Language of instruction: Polish
Learning outcomes: Knowledge: Student defines the basic concepts of dietary supplementation. Student characterizes substances contained in the dietary supplements. Student knows the human body's need for vitamins and minerals, can discuss the effects of vitamins’ and minerals’ deficiency and excess in the body. Student characterizes group of dietary supplements, discusses the advantages and disadvantages of their use. Student has knowledge of legal regulations in the field of those products. Student knows the procedures for the introduction, the rules of labeling and withdrawal of dietary supplements from the market. Competition: Student is able to assess the intake of vitamins and minerals for different population groups, determine the need for supplementation. Student is able to asses the impact of improper supplementation on human health. Students can discuss needs of its entering to the market.
Competences: Students showed interest in the functioning of the human body, the need for vitamins and minerals, their role in the body, and the effects of over-and under-consumption.
Prerequisites: Food Chemistry
Course content: Types, rules of use, mechanisms of action, indications and contraindications, side effects of dietary supplements, the procedures of marketing, labeling and withdrawal from the market.
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.
Assessment methods: Written examination
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