Food and Nutrition

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- the role of food in human health (the role of macro- and micronutrijets from food)
- on energy and nutritive value of food
- on unnaceptable food components
- digestion processes and absorption rate of macronutrients
- determination of energy and nutritive value of food

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After completing the course, the student will become familiarized with the major concepts of food science, which includes:
- identifying and naming of macro- and micronutrients in food
- learn about the daily energety intake
- learn to calculate the body mass index
- lean on healthy diet regime

Course content broken down in detail by weekly class schedule (syllabus)

1. Introduction. Role of food (2 hours)
2. Food components: Macronutrients (sugars, lipids, proteins). (6 hours)
3.Micronutrients (water soluble vitamins, liposoluble vitamins, minerals). (4 hours)
4.Macronutrients digestion. (2 hours)
5.Daily energy requierements. (2 hours)
6.Non-nutritive food components – phytochemicals. (2 hours)
7.Healty diet principles. (2 hours)
8.Planning the diet. (2 hours)
9.The role of nutrition in human evolution process. (2 hours)
10.Vegetarian i macrobiotic diet. (2 hours)
11.Mediterranean diet. (2 hours)
12.Food alergenes. (2 hours)

Format of instruction:

Student responsibilities

Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic