Food and Nutrition

NAME OF THE COURSE

Food and Nutrition

Code

KTK108

Year of study

Course teacher

Prof Višnja Katalinić
Prof Tea Bilušić

Credits (ECTS)

4.0

Associate teachers

Type of instruction (number of hours)

P	S	V	T
30	15	0	0

Status of the course

Mandatory

Percentage of application of e-learning

0 %

COURSE DESCRIPTION

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

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance	1.0	Research	0.0	Practical training	0.0
Experimental work	0.0	Report	0.0
Essay	0.0	Seminar essay	0.5
Tests	0.5	Oral exam	2.0
Written exam	0.0	Project	0.0

Grading and evaluating student work in class and at the final exam

During semester, two written exams are provided (as partical examinations). Test will be carried out within 60 minutes. Students who obtain positive mark from both exams, will have oral examination in order to obtain the final mark. During semester, students should present their seminar work on selected topic within this course. The final mark of this course will count the mark from seminar work, marks from written exams, and mark from oral exams.

Required literature (available in the library and via other media)

Title	Number of copies in the library	Availability via other media
V. Katalinić: Temeljno znanje o prehrani, sveučilišni priručnik, 2011. g.	0	web stranica fakulteta
T. Bilušić: Osnove znanosti o hrani, autorizirana predavanja, KTF, 2013.g.	0	web stranica fakulteta
T. Bilušić: Dijetetika, autorizirana predavanja, KTF, 2013.g.	0	web stranica fakulteta
G. Krešić. Trendovi u prehrani, Fakultet za menadžment u ugostiteljstvu i turizmu, Opatija, 2012.	1

Optional literature (at the time of submission of study programme proposal)

R. Živković: Dijetetika, Medicinska naklada, Zagreb, 2002.
J. S. Garrow, W.P.T. James: Human nutrition and dietetics. 10th Edition, Churchill Livingostone, Co. London, 2000.

Quality assurance methods that ensure the acquisition of exit competences

- registration of student’s presence in class
- annual analysis of students success in this course
- student’s survey in order to evaluate the professor
- professor’s self-evaluation

Other (as the proposer wishes to add)