| Course ID: | NŻD-SE>PWŻ |
| Course title: | FOOD POLICY |
| Semester: | 1 / Spring |
| ECTS: | 2 |
| Lectures/Classes: | 15 / 0 hours |
| Field of study: | Food Technology and Human Nutrition |
| Study cycle: | 2nd cycle |
| Type of course: | optional |
| Prerequisites: | Basics of food law, Basics of economics, Socio-economic determinants of nutrition, The food quality management basics. |
| Contact person: | dr Ewa Piotrowska ewa.piotrowska@upwr.edu.pl |
| Short description: | The aim of the course is to enable students to get acquainted with the basic data on the food situation in Poland and in the world. The program includes lectures on issues of policy instruments of the food, the international organizations active in the area of the food production, the food security in the world, in the country and in the single household. The purpose of the course is to provide knowledge on the basis of which the student will be able to interpret the basic regulations of the food security and nutrition. |
| Full description: | The aim of the course is to enable students to get acquainted with the basic data on the food situation in Poland and in the world. The program includes lectures on issues of policy instruments of the food, the international organizations active in the area of the food production, the food security in the world, in the country and in the single household. The purpose of the course is to provide knowledge on the basis of which the student will be able to interpret the basic regulations of the food security and nutrition. |
| Bibliography: | 1.Rudy M. Polityka wyżywienia ludności, Rzeszów 2016; 2. Rozwój demograficzny świata do 2050 roku; 3. Grochowska M. Bezpieczeństwo żywności i żywienia komentarz do ustawy oraz przepisów wspólnotowych, Gdańsk 2006; 4. Kowalska E. Majewska E., Obiedziński M.W., Zadernowski M.R. Nowe prawo żywnościowe Unii Europejskiej a systemy GMP, GHP, HACCP, Gdańsk 2006; 5. Gertig H., Duda G. Żywność a prawo i zdrowie, Wydawnictwo Lekarskie PZWL, Warszawa 2004;6. Aktualne akty prawne unijne i polskie; 2. Raporty FAO, WHO |
| Learning outcomes: | Knowledge The student defines basic concepts of demography of the world and Poland. The student can recognize, identify and define the risks of hunger and malnutrition in Poland and in the world. The student knows, explains and shows the effects of hunger, malnutrition and excessive supply of food. The student is able to formulate, identify and summarize the priority of the objectives of the policy food of the population. The student is able to distinguish between the risks associated with bad food policy. The student characterizes and distinguishes between the various preventive programs, implemented in Poland and in the world. The student describes features, lists the effects of different national organizations and the world, dealing with food policy. The student knows, is able to characterize and enumerate the various food policy instruments. Skills: The student evaluates and interprets the risks associated with the presence of the various risk factors related diseases. The student is able to interpret the basic food policy instruments. Social competence (attitudes): The student is aware of the importance and need for the food policy of the population. The student is aware of the responsibility for implementing the various prevention programs in the community. |
| Assessment methods and assessment criteria: | The written exam 100% |