Żywienie człowieka i dietetyka
Educational subject description sheet
Basic information
Field of study Food safety Speciality -
Department
The Faculty of Biology and Animal Science Study level
First-cycle (engineer) programme Study form
Full-time
Education profile General academic
Education cycle 2021/22
Subject code
WBiHZBBZS.I8B.2900.21 Lecture languages Polish
Mandatory optional Block
major subjects Disciplines
Food technology and nutrition
Subject related to scientific research No
Subject shaping practical skills Yes
Teacher responsible for the subject
Monika Bronkowska
Other teachers conducting classes
Monika Bronkowska, Dominika Mazurkiewicz
Period
Semester 4 Examination
exam
Activities and hours
lecture: 15, laboratory classes: 30
Number of ECTS points 5.0
Goals
C1 To familiarize students with the science of nutrients and non-nutrients: their structure, metabolism, demand and occurrence in food. Physiological foundations of human nutrition.
C2 Basic concepts (energy balance, nutrients).
C3 AApplication of nutrition standards in planning food consumption. Nutritional recommendations. Food pyramid.
Relationships between diet and health. Water and water and electrolyte management in human nutrition.
Subject's learning outcomes
Code Outcomes in terms of Effects Examination methods
Knowledge – Student knows and understands:
W1 Has advanced knowledge about raw materials and products of origin animal and vegetable production
processes BZ_P6S_WG04
written exam,
observation of student’s work, participation in discussion
W2 Has knowledge of the structure and functioning of
organisms BZ_P6S_WG06
written exam,
observation of student’s work, participation in discussion
W3 Demonstrates knowledge of the principles of human
nutrition BZ_P6S_WG07
written exam,
observation of student’s work, participation in discussion
Skills – Student can:
U1
Is able to plan and carry out, using standard
techniques and tools, under the guidance of a mentor, simple research tasks, experiments or design work, and correctly interprets the results and draws conclusions
BZ_P6S_UW03
written exam, active participation, presentation, test, performing tasks
U2
Has the ability to create typical essays and speeches in Polish, considered to be the basic for the discipline studied using basic theoretical approaches, as well as various sources
BZ_P6S_UK11
written exam, active participation, presentation, test, performing tasks
U3 He works in a group, taking on various roles in it BZ_P6S_UO14
written exam, active participation, presentation, test, performing tasks
U4
Understands the need for lifelong learning, is aware of the need to develop professional skills and
supplement professional knowledge with current information
BZ_P6S_UU15
written exam, active participation, presentation, test, performing tasks Social competences – Student is ready to:
K1
Has the ability to create typical essays and speeches in Polish, considered to be the basic for the discipline studied using basic theoretical approaches, as well as various sources
BZ_P6S_KO07
written exam,
observation of student’s work, active
participation, test, participation in discussion
Balance of ECTS points
exam / credit preparation 39
exam participation 2
consultations 2
literature study 15
Student workload Hours
128 ECTS
5.0
Workload involving teacher Hours
49
ECTS 1.9
Practical workload Hours
30 ECTS
1.0
* hour means 45 minutes
Study content
No. Course content Activities
1.
Lecture topics:
Impact of diet on the human body
Basic concepts related to the science of nutrition and dietetics 3. Protein - structure, metabolism, demand, occurrence in food.
4. Fats - structure, metabolism, demand, occurrence in food.
5. Carbohydrates - structure, metabolism, demand, occurrence in food.
6. Vitamins - role, demand, occurrence in food 7. Minerals - role, demand, occurrence in food
8. Nutritional characteristics of basic groups of food products.
9. Nutritional recommendations, healthy eating pyramids Classification of therapeutic diets
Characteristics of alternative diets
Obesity - nutritional and non-nutritional risk factors, diet therapy Hypertension - nutritional and non-nutritional risk factors, diet therapy Atherosclerosis - nutritional and non-nutritional risk factors, diet therapy Elimination diets - characteristics, implementation possibilities
Prześlij opinię Historia Zapisane Społeczność
lecture
2.
1227/5000
1. Nutrition standards and recommendations. The nutritional value of products and dishes
2. Energy balance of the human body. Determination of energy expenditure.
Energy value of food products
3. Proteins in food. Protein nutritional value
4. Carbohydrates in human nutrition. Glycemic index.
5. The role of fats in human nutrition.
6. Diet classification. Food recommendations and pyramids. Rational nutrition guides
7. Rationalization of diet, assessment of the nutritional value and energy of food rations
8. The use of computer programs to assess the nutritional value and energy of food rations
9. Vegetarian diet
10. Development of dietotherapy using the glycemic index
11. Development of diet therapy in the treatment of obesity. Low energy diet.
12. Development of dietotherapy in the treatment of hypertension. Controlled mineral content diet. DASH diet.
13. Development of dietotherapy in the treatment of atherosclerosis. Controlled fatty acid diet.
14. Low cholesterol diet. Diet with fat reduction 15. Elimination diets - implementation possibilities
laboratory classes
Course advanced
Teaching methods:
situation-based learning, teamwork, computer lab/laboratory, discussion, lecture, classes, Blended learning
Entry requirements
human anatomy, physiology, biochemistry, food law, microbiology
Literature
Obligatory
1. Jarosz M.: Normy żywienia dla populacji Polski. Wyd. IŻŻ, Warszawa, 2017 1.
Jarosz M.: Dietetyka żywność, żywienie w prewencji i leczeniu. Wyd. IŻŻ, Warszawa, 2017 2.
Gajewska D.: Podstawy żywienia i dieto terapia. Wyd. Elsevier, Warszawa, 2010 3.
Włodarek D in.: Dietoterapia. Wyd. PZWL, Warszaw, 2014 4.
5. Ciborowska H., Rudnicka A.: Dietetyka. Żywienie zdrowego i chorego człowieka. Wyd. PZWL, Warszawa, 2007 5.
Uzupełniająca . Optional
1. Stanfield P. S. Nutrition and Diet Therapy. Jones and Bartlett Publishers, London, 2003 2.
1.
Thompson J., Manore M. Nutrition: An Applied Approach. Pearson Education, San Francisco,2006 2.
Stanfield P. S. Nutrition and Diet Therapy. Jones and Bartlett Publishers, London, 2003 3.
2. Thompson J., Manore M. Nutrition: An Applied Approach. Pearson Education, San Francisco,2006 4.
Effects
Code Content
BZ_P6S_KO07 Absolwent jest gotów do podejmowania działań na rzecz środowiska społecznego oraz wypełniania zobowiązań społecznych
BZ_P6S_UK11 Absolwent potrafitworzyć typowe prace pisemne oraz wystąpienia w języku polskim i obcym, uznawanym za podstawowy dla studiowanej dyscypliny z wykorzystaniem podstawowych ujęć teoretycznych, a także różnych źródeł zawierających informacje z zakresu bezpieczeństwa żywności
BZ_P6S_UO14 Absolwent potrafi pracować w grupie, przyjmując w niej różne role
BZ_P6S_UU15
Absolwent potrafiplanować ścieżkę własnego rozwoju zawodowego, rozumie potrzebę uczenia się przez całe życie, ma świadomość konieczności rozwijania umiejętności zawodowych i uzupełniania wiedzy zawodowej o aktualne informacje z zakresu bezpieczeństwa żywności, w tym procesów technologicznych, obowiązujących norm prawnych i możliwych zagrożeń w zakresie wytwarzania żywności
BZ_P6S_UW03
Absolwent potrafi zaplanować oraz przeprowadzić, z wykorzystaniem standardowych technik i narzędzi, pod kierunkiem opiekuna, proste zadania badawcze, eksperymenty lub prace projektowe dotyczące w szczególności zagadnień bezpieczeństwa żywności i prawidłowo interpretuje rezultaty oraz wyciąga wnioski
BZ_P6S_WG04 Absolwent zna i rozumie w stopniu zaawansowanym zagadnienia na temat surowców i produktów pochodzenia zwierzęcego i roślinnego oraz procesów ich produkcji
BZ_P6S_WG06 Absolwent zna i rozumie fakty i pojęcia z zakresu budowy i funkcjonowania organizmów oraz ochrony środowiska i ekologii
BZ_P6S_WG07 Absolwent zna i rozumie zasady żywienia człowieka
