Kurs dla studentów studiów stacjonarnych kierunku Żywienie Człowieka i Ocena Żywności.


Kurs dla studentów kierunku DIETETYKA, studia stacjonarne II stopnia, 3 semestr (zimowy). Rok akademicki 2020/2021

Kurs przeznaczony jest dla studentów przygotowujących pracę dyplomową pod moim kierunkiem.

Wykłady i materiały uzupełniające dla studentów III roku kierunku DIETETYKA, studiów stacjonarnych I stopnia w roku akademickim 2019/2020.

Kurs dla studentów studiów niestacjonarnych, kierunek Żywienie Człowieka i Ocena Żywności 2019/2020

This is the course only for II semester 2019/2020 students of Organic Agriculture and Food Production (OAFP).

Description:

The basic concepts and definitions in human nutrition. Methods for evaluation of food intake and energy/nutrients requirements. Characteristics of nutrition patterns - methods, validation, interpretation. Standards of healthy nutrition.  Diagnostic methods for nutritional status of the body. The most important errors in nutrition- undernutrtion and overnutrion. Interactions between nutrition patterns and health.

The objective of the course is to familiarize students with the issues of prevention of selected diseases of civilization. There is a strong relationship between nutrition and the risk of diet-related diseases, such as diabetes type 2, obesity, cardiovascular diseases, cancers etc. During the course topics will be addressed related to the dietary prevention and treatment of overweight and obesity. The risk factors of diabetes type 2 and possible life style modification (including the diet) to prevent it will be discussed. Dietary strategies to prevent and treat cardiovascular disease will be presented as well as introducing the DASH diet characteristics used in prevention of hypertension. Much attention will be devoted to the role of antioxidants in the prevention of diseases of modern civilization. During the course will be discussed the role and importance of prebiotics and probiotics in the prevention and treatment of selected diseases. As a summary of the course trends in dietary guidelines around the global village will be discussed in the context of prevention of diet-related diseases and promotion of health.