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Food Science and Nutrition

Informacje ogólne

Kod przedmiotu: 1700-OG-EN-FOODSaN
Kod Erasmus / ISCED: (brak danych) / (0916) Farmacja Kod ISCED - Międzynarodowa Standardowa Klasyfikacja Kształcenia (International Standard Classification of Education) została opracowana przez UNESCO.
Nazwa przedmiotu: Food Science and Nutrition
Jednostka: Katedra Toksykologii i Bromatologii
Grupy: Przedmioty ogólnouniwersyteckie
Punkty ECTS i inne: 3.00 Podstawowe informacje o zasadach przyporządkowania punktów ECTS:
  • roczny wymiar godzinowy nakładu pracy studenta konieczny do osiągnięcia zakładanych efektów uczenia się dla danego etapu studiów wynosi 1500-1800 h, co odpowiada 60 ECTS;
  • tygodniowy wymiar godzinowy nakładu pracy studenta wynosi 45 h;
  • 1 punkt ECTS odpowiada 25-30 godzinom pracy studenta potrzebnej do osiągnięcia zakładanych efektów uczenia się;
  • tygodniowy nakład pracy studenta konieczny do osiągnięcia zakładanych efektów uczenia się pozwala uzyskać 1,5 ECTS;
  • nakład pracy potrzebny do zaliczenia przedmiotu, któremu przypisano 3 ECTS, stanowi 10% semestralnego obciążenia studenta.
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
- pokaz
Metody dydaktyczne podające:

- opis
- pogadanka
- wykład informacyjny (konwencjonalny)
- wykład konwersatoryjny
- wykład problemowy
Metody dydaktyczne poszukujące:

- giełda pomysłów
- punktowana
- seminaryjna
Metody dydaktyczne w kształceniu online:

- metody oparte na współpracy
- metody rozwijające refleksyjne myślenie
- metody służące prezentacji treści
- metody wymiany i dyskusji
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
Wybrany podział planu:
Przejdź do planu
Typ zajęć:
Laboratorium, 12 godzin więcej informacji
Wykład, 20 godzin więcej informacji
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
Wybrany podział planu:
Przejdź do planu
Typ zajęć:
Laboratorium, 12 godzin więcej informacji
Wykład, 20 godzin więcej informacji
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
Wybrany podział planu:
Przejdź do planu
Typ zajęć:
Seminarium, 12 godzin, 10 miejsc więcej informacji
Wykład, 20 godzin, 10 miejsc więcej informacji
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
Opisy przedmiotów w USOS i USOSweb są chronione prawem autorskim.
Właścicielem praw autorskich jest Uniwersytet Mikołaja Kopernika w Toruniu.
ul. Jurija Gagarina 11, 87-100 Toruń tel: +48 56 611-40-10 https://usosweb.umk.pl/ kontakt deklaracja dostępności USOSweb 7.0.3.0-1 (2024-04-02)