Infopaket

Basics of nutrition

Вибіркова дисципліна для ОП

First

2021/2022

3 Semester

4

Apply modern mathematical methods for compiling and calculating the daily diet for intellectuals, students, children and adolescents. Carry out qualitative and quantitative analysis of proteins, fats, carbohydrates, vitamins, minerals using appropriate chemical methods. Using knowledge about pathogenic microbes, toxic substances, toxic substances, to control the quality of food. Be able to determine and analyze the basic organoleptic, chemical properties of food that are part of ready meals (proteins, fats, carbohydrates, vitamins, mineral urea, food fiber), apply knowledge in a balanced diet.

Full-time form

Successful mastering of the disciplines "Metabolism", "Hygiene with hygienic expertise", "Occupational safety in the field", "Microbiology with microbiological diagnostics", "Biological chemistry", "Analytical chemistry", "Human physiology". Ability to independently apply knowledge of the basics of nutrition, food hygiene, basics of physiology, etc .. academic disciplines to solve specific scientific and practical problems; work with scientific and scientific - methodical literature. Possession of basic skills of systems analysis.

The discipline "Fundamentals of Nutrition" is part of the program of professional training of educational level "Bachelor" in the educational program "Nutrition", "Fundamentals of Nutrition" is a discipline that covers issues of general patterns and mechanisms of ideas about the main components of food, their importance for health 'I am a man. Nutrition is the main way to maintain a person's life, growth, development and health. The main elements of food, rational nutrition, hygienic characteristics of food products, determination of food adequacy from caloric content and completeness of rations are covered; and outlines a range of methods, methodological approaches and algorithms of analysis that can be used in conducting research in related sciences and in interdisciplinary projects and that require in-depth knowledge of the basics of nutrition. The discipline is designed to summarize the idea of ​​the physiological effects of food nutrients on the human body.

Karpenko P.A., Ryadovaya S.M., Grishchenko I.M., Melnichuk N.A. "Fundamentals of rational and therapeutic nutrition", Textbook. – 2011.-504 p. Pavlotskaya L.F., Dudenko N.V., Dimitrievich "Fundamentals of physiology, food hygiene and problems of food safety." Tutorial. 2007-441 p. Mikheenko O. I. "Fundamentals of rational and healthy nutrition", Textbook.-2017.- 189 p. Shumilo G.I. "Cooking Technology". Proc. allowance. - K. Condor. - 2016. - 506 p. Private M.I. Regular S.M. Antonyuk I.Yu. , reference lecture notes on the Discipline "Food Technology" Kyiv. Condor. 2006

Lectures, laboratory classes, consultations, independent work.

Modular tests, practical tasks, oral answers, additions. Final assessment in the form of an exam.

Ukrainian