ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10148o12Semester: 2012/2013 winter
Name: Basics of Human Nutrition
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 4
Hours (Lectures / Tutorials / Other): 30 / 45 / 0
Lecturer: prof. dr hab. Jadwiga Biernat
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
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 explains the consequences of inappropriate nutrition. Student explains the basic principles of rational nutrition. The student formulates and lists the causes and effects of irrational nutrition. Student distinguishes, and indicates the 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. Skills: 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.
Competences: Social skills (attitude): The student is aware of the demands of the body to ensure implementation of various nutrients. 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. The student is aware of the proceedings in accordance with the rules of ethics.
Prerequisites: Food Chemistry, Biochemistry, Food Technology, Microbiology
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. Nutritional situation in the world. Nutrition and Health.
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.
Assessment methods: Completion of exercises, written examination, a minimum amount of knowledge - 60%
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