Elective Course - Basics of Human Nutrition 1755-F1-ZF02-J

The lectures have a purpose:
- to acquaint students with the subject of healthy nutrition both in historical terms and with the current knowledge in this field,
- present nutritional standards and principles of proper nutrition and supplementation of a healthy person and in various diseases,
- to acquaint oneself with the assessment of the impact of interactions of food ingredients on human health
Lecture: 3 lectures × 1h 40min + 4 lectures × 1h35min = 15 hrs
1. The principles of rational human feeding, food standards, energy and nutrients requirements. Potential drug-nutrients interactions
2. Omega-3, polyunsaturated fatty acids and their health benefits.
3. The nutritional and health value of coffee and tea.
4. Functional foods: The interrelated antioxidant and anti-inflammatory role of fruits, vegetables, herbs, spices and cocoa in humans..
5. Health benefits and risks of chocolate.
6. The effect of breakfast composition and energy contribution on cognitive and academic performance.
7. Nutritional and health attributes of eggs.

Total student workload

Contact hours with teacher: - participation in lectures – 15 hrs - consultations- 2 hrs Self-study hours: - preparation for lectures – 3 hrs - reading literature - 3 hrs - preparation for test- 2 hrs Altogether: 25 hrs ( 1 ECTS)

Learning outcomes - knowledge

Students: W1: knows the basic nutrients, system expenditure, its meaning, physiological availability and metabolism and nutrition sources; K_D.W30 W2: knows and uses methods used in the assessment of nutritional value of food; K_D.W31 W3: knows the problems of substances added do food, food contamination and inappropriate quality of goods intended for contact with food; K_D.W32 W4: knows and understands the problems of enriched foods, dietary supplements and special purpose foods; K_D.W33 W5: W6: knows and understands the basics of drug-food interaction; K_D.W35

Learning outcomes - skills

Student U1: is able to characterize food products in terms of their composition and nutritional value; K_D.U23 U2: is able to assess the nutritional value of food by calculation and analytical methods (including gas and liquid chromatography and atomic absorption spectrometry); K_D.U24 U3: has the ability to assess the diet in terms of covering energy needs and essential nutrients in health and illness; K_D.U25 U4: is able to explain the principles and role of proper nutrition in the prevention and course of diseases; K_D.U26 U5: is able to assess the exposure of the human body to contaminants present in food; K_D.U27 U6: is able to provide information on the use of nutritional preparations and dietary supplements; K_D.U31

Learning outcomes - social competencies

Student K1: is ready to see and recognize their own limitations, make a self-assessment of deficits and educational needs; K2. K2: has a habit of using of promoting health-oriented behaviours; K6. K3: has a habit of using objective sources of information; K7. K4: draws and phrases conclusions from own measurements or observation; K8.

Teaching methods

Lecture: Problematic lecture with multimedia presentation.

Expository teaching methods

- problem-based lecture
- participatory lecture
- narration
- discussion
- informative (conventional) lecture

Online teaching methods

- content-presentation-oriented methods

Course coordinators

Beata Sperkowska

Assessment criteria

Assessment methods:
Test: W1,W2, W5, U3, U4, U5, U6, U7, U8, K2, K4, K5.
Assessment criteria:
The course is passed if the obtained the appropriate number of points.
Presence at 60% of lectures. Active participating in the course and test passed.

Fail (2.0) - 0-59 pts (0-59%)
Satisfactory ( 3.0) – 50-66 pts (60-66%)
satisfactory plus (3.5) – 67-73 pts (67-73%)
good (4.0) – 74-80 pts (74-80%)
good plus (4.5) – 81-87 pts (81-87%)
very good (5.0) – 88-100 pts (88-100%)

Practical placement

not applicable

Additional information

Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system:

Description of 1755-F1-ZF02-J in USOSweb