Food Science and Nutrition
Informacje ogólne
Kod przedmiotu: | 1700-OG-EN-FOODSaN |
Kod Erasmus / ISCED: |
(brak danych)
/
(0916) Farmacja
|
Nazwa przedmiotu: | Food Science and Nutrition |
Jednostka: | Katedra Toksykologii i Bromatologii |
Grupy: |
Przedmioty ogólnouniwersyteckie |
Punkty ECTS i inne: |
3.00
|
Język prowadzenia: | angielski |
Wymagania wstępne: | (tylko po angielsku) “none” |
Całkowity nakład pracy studenta: | (tylko po angielsku) Contact hours with teacher: - participation in lectures: 20 hrs - participation in labs: 12 hrs - consultations with an academic teacher: 2 hrs - completion of the test: 1 hrs. The workload related to the activities requiring the direct participation of academic teachers is 35 hrs, which corresponds to 1.4 ECTS points. Self-study hours: - preparation for lectures: 5 hrs - preparation for labs – 10 hrs - writing papers: 4 hrs - reading literature: 10 hrs - preparation for test: 11 hrs The total workload related to the self-study hours is 41 hrs, which corresponds to 1.6 ECTS point. Altogether: 75 hrs (3.0 ECTS) |
Efekty uczenia się - wiedza: | (tylko po angielsku) Student: W1: knows the basic nutrients, system expenditure, its meaning, physiological availability and metabolism and nutrition sources. K_D.W30. (pharmacy) W2: knows methods used in the assessment of nutritional value of food. K_D.W31. (pharmacy) W3: knows the problems of substances added do food, food contamination and inappropriate quality of goods intended for contact with food. K_D.W32. (pharmacy) W4: is familiar with the problems of enriched foods, dietary supplements and special purpose foods. K_D.W33. (pharmacy) W5: knows the methods used to assess the diet of a healthy and sick person. K_D.W34. (pharmacy) W6: is familiar with the basics of drug-food interaction. K_D.W35. (pharmacy) |
Efekty uczenia się - umiejętności: | (tylko po angielsku) Student: U1: is able to characterize food products in terms of their composition and nutritional value. K_D.U23. (pharmacy) 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. (pharmacy) U3: has the ability to assess the diet in terms of covering energy needs and essential nutrients in health and illness. K_D.U25. (pharmacy) U4: has the ability to explain the principles and role of proper nutrition in the prevention and course of diseases. K_D.U26. (pharmacy) U5: is able to exposure of the human body to contaminants present in food. K_D.U27. (pharmacy) U6: can predict the effects of changes in the concentration of the active substance in the blood as a result of eating certain food products. K_D.U28. (pharmacy) U7: is able to provide information on the use of nutritional preparations and dietary supplements. K_D.U31. (pharmacy) U8: is able to assess the quality of products containing herbal medicinal raw materials. K_D.U32. (pharmacy) |
Efekty uczenia się - kompetencje społeczne: | (tylko po angielsku) Student: K1: is ready to see and recognize their own limitations, make a self-assessment of deficits and educational needs. K2. (pharmacy) K2: has a habit of using of promoting health-oriented behaviours. K6. (pharmacy) K3: has a habit of using objective sources of information. K7. (pharmacy) K4: draws and phrases conclusions from own measurements or observation. K8. (pharmacy) |
Metody dydaktyczne: | (tylko po angielsku) Lectures: - problematic lecture with multimedia presentation. Labs: - performing experiments and problem analysis. |
Metody dydaktyczne eksponujące: | - drama |
Metody dydaktyczne podające: | - opis |
Metody dydaktyczne poszukujące: | - giełda pomysłów |
Metody dydaktyczne w kształceniu online: | - metody oparte na współpracy |
Skrócony opis: |
(tylko po angielsku) The subject of the course is to learn and understand methods of studying the influence of food and nutrition on human health and the mechanism of food-drug interactions. The aim of this programme is to promote the development of a healthy eating habits among the students. |
Pełny opis: |
(tylko po angielsku) 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 Labs have a goal: - get acquainted with the methods of determination of nutritious and non-nutritious food components and its impurities and additives - evaluate the eating habits of a healthy and sick person and provide dietary advice |
Literatura: |
(tylko po angielsku) Primary literature: 1. A. Catharine Ross, Modern nutrition in health and disease, Philadelphia Wolters Kluwer Health/Lippincott Williams & Wilkins, 2014. 2. Joseph I. Boullata, Vincent T Armenti (Eds.)., Handbook of Drug-Nutrient Interactions, Humana Press, 2010. Supplementary literature: 1. Kaur Meera, Medical Foods from Natural Sources, Springer-Verlag New York, 2009. 2. Munish Puri (editors), Food Bioactives, Springer International Publishing, 2017. 3. Dimitris Charalampopoulos, Robert A. Rastall, Prebiotics and Probiotics Science and Technology, Springer-Verlag New York, 2009. 4. David J. Goldstein, The Management of Eating Disorders and Obesity, Humana Press, 1999. 5. Picó, Y.; Chemical Analysis of Food: Techniques and Applications; Academic Press, Elsevier; San Diego, USA. 2012. ISBN 978-0-12-384862-8 |
Metody i kryteria oceniania: |
(tylko po angielsku) Assessment methods: Test: W1, W2, W5, U3, U4, U5, U6, U7, U8, K2, K4, K5. Practical performance of Labs: U1, U2 Assessment criteria: The course is passed if the student actively participated in didactic classes and obtained the appropriate number of points. Labs: written colloquia and class work - passing laboratory requires 60% of the possible points (100 points), i.e. 60% × 100 points = 60 points. Lectures: Presence at 60% of lectures. Active participating in the course. The points obtained are converted into marks according to the following scale: * 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%) |
Praktyki zawodowe: |
(tylko po angielsku) Not applicable |
Zajęcia w cyklu "Semestr zimowy 2021/22" (zakończony)
Okres: | 2021-10-01 - 2022-02-20 |
Przejdź do planu
PN WT ŚR CZ PT |
Typ zajęć: |
Laboratorium, 12 godzin
Wykład, 20 godzin
|
|
Koordynatorzy: | Beata Sperkowska | |
Prowadzący grup: | Beata Sperkowska | |
Lista studentów: | (nie masz dostępu) | |
Zaliczenie: |
Przedmiot -
Zaliczenie na ocenę
Laboratorium - Zaliczenie Wykład - Zaliczenie na ocenę |
|
Skrócony opis: |
(tylko po angielsku) The subject of the course is to learn and understand methods of studying the influence of food and nutrition on human health and the mechanism of food-drug interactions. The aim of this programme is to promote the development of a healthy eating habits among the students. |
|
Pełny opis: |
(tylko po angielsku) 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 Labs have a goal: - get acquainted with the methods of determination of nutritious and non-nutritious food components and its impurities and additives - evaluate the eating habits of a healthy and sick person and provide dietary advice |
|
Literatura: |
(tylko po angielsku) Primary literature: 1. A. Catharine Ross, Modern nutrition in health and disease, Philadelphia Wolters Kluwer Health/Lippincott Williams & Wilkins, 2014. 2. Joseph I. Boullata, Vincent T Armenti (Eds.)., Handbook of Drug-Nutrient Interactions, Humana Press, 2010. Supplementary literature: 1. Kaur Meera, Medical Foods from Natural Sources, Springer-Verlag New York, 2009. 2. Munish Puri (editors), Food Bioactives, Springer International Publishing, 2017. 3. Dimitris Charalampopoulos, Robert A. Rastall, Prebiotics and Probiotics Science and Technology, Springer-Verlag New York, 2009. 4. David J. Goldstein, The Management of Eating Disorders and Obesity, Humana Press, 1999. 5. Picó, Y.; Chemical Analysis of Food: Techniques and Applications; Academic Press, Elsevier; San Diego, USA. 2012. ISBN 978-0-12-384862-8 |
|
Uwagi: |
(tylko po angielsku) None |
Zajęcia w cyklu "Semestr zimowy 2022/23" (zakończony)
Okres: | 2022-10-01 - 2023-02-19 |
Przejdź do planu
PN WT ŚR CZ PT |
Typ zajęć: |
Laboratorium, 12 godzin
Wykład, 20 godzin
|
|
Koordynatorzy: | Beata Sperkowska | |
Prowadzący grup: | Beata Sperkowska | |
Lista studentów: | (nie masz dostępu) | |
Zaliczenie: |
Przedmiot -
Zaliczenie na ocenę
Laboratorium - Zaliczenie Wykład - Zaliczenie na ocenę |
|
Skrócony opis: |
(tylko po angielsku) The subject of the course is to learn and understand methods of studying the influence of food and nutrition on human health and the mechanism of food-drug interactions. The aim of this programme is to promote the development of a healthy eating habits among the students. |
|
Pełny opis: |
(tylko po angielsku) 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 Labs have a goal: - get acquainted with the methods of determination of nutritious and non-nutritious food components and its impurities and additives - evaluate the eating habits of a healthy and sick person and provide dietary advice |
|
Literatura: |
(tylko po angielsku) Primary literature: 1. A. Catharine Ross, Modern nutrition in health and disease, Philadelphia Wolters Kluwer Health/Lippincott Williams & Wilkins, 2014. 2. Joseph I. Boullata, Vincent T Armenti (Eds.)., Handbook of Drug-Nutrient Interactions, Humana Press, 2010. Supplementary literature: 1. Kaur Meera, Medical Foods from Natural Sources, Springer-Verlag New York, 2009. 2. Munish Puri (editors), Food Bioactives, Springer International Publishing, 2017. 3. Dimitris Charalampopoulos, Robert A. Rastall, Prebiotics and Probiotics Science and Technology, Springer-Verlag New York, 2009. 4. David J. Goldstein, The Management of Eating Disorders and Obesity, Humana Press, 1999. 5. Picó, Y.; Chemical Analysis of Food: Techniques and Applications; Academic Press, Elsevier; San Diego, USA. 2012. ISBN 978-0-12-384862-8 |
|
Uwagi: |
(tylko po angielsku) None |
Zajęcia w cyklu "Semestr zimowy 2023/24" (zakończony)
Okres: | 2023-10-01 - 2024-02-19 |
Przejdź do planu
PN WT ŚR CZ PT |
Typ zajęć: |
Seminarium, 12 godzin, 10 miejsc
Wykład, 20 godzin, 10 miejsc
|
|
Koordynatorzy: | Beata Sperkowska | |
Prowadzący grup: | Beata Sperkowska | |
Lista studentów: | (nie masz dostępu) | |
Zaliczenie: |
Przedmiot -
Zaliczenie na ocenę
Seminarium - Zaliczenie na ocenę Wykład - Zaliczenie na ocenę |
|
Skrócony opis: |
(tylko po angielsku) The subject of the course is to learn and understand methods of studying the influence of food and nutrition on human health and the mechanism of food-drug interactions. The aim of this programme is to promote the development of a healthy eating habits among the students. |
|
Pełny opis: |
(tylko po angielsku) 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 Seminars have a goal: - get acquainted with the methods of determination of nutritious and non-nutritious food components and its impurities and additives - evaluate the eating habits of a healthy and sick person and provide dietary advice - introduce the subject of drug-food interactions. |
|
Literatura: |
(tylko po angielsku) Primary literature: 1. A. Catharine Ross, Modern nutrition in health and disease, Philadelphia Wolters Kluwer Health/Lippincott Williams & Wilkins, 2014. 2. Joseph I. Boullata, Vincent T Armenti (Eds.)., Handbook of Drug-Nutrient Interactions, Humana Press, 2010. Supplementary literature: 1. Kaur Meera, Medical Foods from Natural Sources, Springer-Verlag New York, 2009. 2. Munish Puri (editors), Food Bioactives, Springer International Publishing, 2017. 3. Dimitris Charalampopoulos, Robert A. Rastall, Prebiotics and Probiotics Science and Technology, Springer-Verlag New York, 2009. 4. David J. Goldstein, The Management of Eating Disorders and Obesity, Humana Press, 1999. 5. Picó, Y.; Chemical Analysis of Food: Techniques and Applications; Academic Press, Elsevier; San Diego, USA. 2012. ISBN 978-0-12-384862-8 |
Właścicielem praw autorskich jest Uniwersytet Mikołaja Kopernika w Toruniu.