| Course ID: | NTŻ-SE>PŻCZ |
| Course title: | BASIC OF HUMAN NUTRITION |
| Semester: | 5 / Winter |
| ECTS: | 5 |
| Lectures/Classes: | 30 / 30 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 1st cycle |
| Type of course: | optional |
| Prerequisites: | Food Chemistry, Biochemistry, Food Technology, Microbiology |
| Contact person: | dr Ewa Piotrowska ewa.piotrowska@upwr.edu.pl |
| Short description: | The aim of the course is to learn the basic concepts of nutrition and human principles of rational nutrition, knowledge nutrients and non-nutrients found in foods, nutritional knowledge of improper nutrition and the effects on health. The aim of the exercises gaining skills perform basic analysis of food assessment, define risk factors of diet-related diseases and the ability to propose nutritional changes |
| Full description: | Basic knowledge of nutrients and non-nutrients: their structure, metabolism, demand the presence in food. The nutritional characteristics of the basic food groups. Energy balance and weight control. Nutritional recommendations. Food pyramid. Nutritional and health situation in Poland and in the world. |
| Bibliography: | 1. Gawęcki J., Hryniewiecki L.: Żywienie człowieka. Podstawy nauki o żywieniu cz. I. PWN, Warszawa, 2012; 2. Hasik J., Gawęcki J.: Żywienie człowieka zdrowego i chorego cz.II. PWN, Warszawa, 2009; 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 |
| Learning outcomes: | The student knows nutrients found in food products The student indicates the inappropriate nutrition as a risk factor in human health, is able to recommend nutritional modifications, is able to identify the risk factors Skills: The student knows the food analysis laboratory equipment and principles of safe handling of chemical reagents The student is able to determinate of selected nutrients in food and in food rations Social competence (attitudes): The student knows the food analysis laboratory equipment and principles of safe handling of chemical reagents The student is able to determinate of selected nutrients in food and in food rations The student calculates and estimates intake of selected nutrients from food and rations, is able to solve problems related to inappropriate nutrition and to explain modifications |
| Assessment methods and assessment criteria: | grade obtained at classes (50%) + grade obtained at lectures (50%) |