Syllabus
- Principles of good nutrition. New nutrition recommendations related to public health. Recommended daily dietary intake and food usage.
- Nutrition in prevention of chronic diseases (atherosclerosis, cancer, osteoporosis, obesity, diabetes...)
- Nutrition of specific population groups (Nutrition of newborns and infants and breastfeeding mothers) Composition of breast milk, importance, and promotion of breastfeeding. Artificial milk formulas. Nutrition for children. Nutrition for pregnant and breastfeeding women. Nutrition for seniors and factors affecting nutritional status in old age.)
- Starvation and malnutrition - causes, pathophysiology, clinical picture, diagnostics, and prevention.
- Eating disorders.
- Obesity: prevention and treatment alternatives.
- Alternative nutrition concepts.
- Assessment of nutritional state. Methods of nutritional state assessment. Anthropometric, biochemical, hematological, and immunological tests. Nutrition prognostic indexes.
- Methods of monitoring food consumption.
- Evaluation of dietary regimens using nutritional assessment computer programs.
- Metabolism of lipids and lipoproteins and associated disorders.
- Nutrition counseling and principles of client nutritional education.
- Intervention programs related to healthy lifestyles and good nutrition.
Annotation
The subject acquaints students with principles of good nutrition, nutritional needs of various population groups, and with the role of nutrition in pathophysiology and prevention of diseases. Issues of nutrition diagnostics (evaluation of nutrition status) and counseling are an integral part of the course.