Syllabus
1. Nutrition in relation to human wel-being
2. Aanalysis of hygienic principles connected with nutrition, dayly eating regime
3. The nutrition of different groups of people
4. Nutrition and prevention of health disorders
5. Foreign substances in the food chain, Foodborne disease
6. The different types of foods for their nutritional value. Changes in nutritional value of food products during processing. Food Storage and Preservation
7. Development of eating behavior, Food Psychology
8. Alternative nutritional guidelines
9. Eating Disorders
10. Nutritive value of food (proteins, sacharides, fat, water, vitamins, minerals, Ergins in the diet)
Annotation
The course presents nutrition as a complex of biological and social factors which accompanies people all their life. It monitors the effects of nutrition on physical and mental health and development of nutritional behaviour with the accent on the prevention of eating disorders.
The programme of the course is based on systematic assessment of the nutritional value of meals. The course pays attention to the content of individual nutrients in meals, energy value of foods, hygienic quality and unobjectionability of foods. Mastering of the basics of nutrition physiology enables students to assess the influence of the means of feeding on human health. Attention is paid to the link between feeding and lifestyle and to the issue of alternative ways in nourishment.