NUTRITION AND DIETETIC

Course ID: NTŻ-SE>ŻID
Course title: NUTRITION AND DIETETIC
Semester: 2 / Winter
ECTS: 3
Lectures/Classes: 30 / 0 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: food chemistry, biochemistry, general food technology, microbiology, human nutrition basics, basics of genetics
Contact person: dr Ewa Piotrowska ewa.piotrowska@upwr.edu.pl
Short description: The aim of education is to discuss the prerequisites necessary for correct satisfy the nutritional needs of man in the context of health. Developing the ability to make decisions about proper nutrition and critical assessment of how human nutrition and the use of somatic indicators in the assessment of nutritional status. Getting to know with the effects of dietary mistakes to human health and the possibilities of their predictions.
Full description: The main task of the course is to provide basic information about nutrients and non-nutrients: their structure, metabolism, demand, occurring in food. The aim of teaching is also characteristic of current dietary guidelines for different groups of people. Energy balance and weight control. The purpose of education is to further characterization and application of different diets in selected diseases and physiological states.
Bibliography: 1. Żywienie człowieka. Podstawy nauki o żywieniu, pod red. J. Gawęckiego PWN 2015 2.Żywienie człowieka zdrowego i chorego, pod red. J. Hasika, J. Gawęckiego PWN 2015
Learning outcomes: Knowledge: Student after completing the course: It describes and characterizes the different diets used in selected diseases. can identify and indicate the risk factors of obesity, obesity, atherosclerosis and diabetes, can recognize and identify the risks associated with improper nutrition. Skills: The student is able to analyze and formulate the objectives of the application and use of different diets Student is able to interpret the nutritional recommendations in different diseases. Student is able to assess the diet for different population groups. Student can find and use the information on a variety of issues related to human nutrition. Social competence (attitudes): The student is aware of the need to raise awareness about nutrition in diseases of civilization The student is aware of the responsibility for implementing the various prevention programs in the community and conduct consistent with the principles of ethics.
Assessment methods and assessment criteria: weighted average of the mark from laboratory exercise (40%) and exam (60%)

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