Infopaket

Dietary traditions in the world

Вибіркова дисципліна для ОП

First

2021/2022

8 Semester

3

Demonstrate communication in dialogue with colleagues and the target audience, conduct professional scientific discussions, reflect in writing and present the results of their research in Ukrainian. Use theories and laws of physics, chemistry, biology and other sciences to solve pressing problems in the field of nutrition. Understand the basic terms and concepts of the scientific basis of types of food (scientifically sound and alternative). Demonstrate knowledge of the types and basic principles of vegetarianism, the positive and negative aspects of nutrition according to the rules of vegetarianism; basic provisions of raw food. Demonstrate knowledge of the system of separate nutrition and unloading diet therapy (starvation).

Full-time form

1. Successful mastering of the disciplines "Food Chemistry", "Human Physiology", "Microbiology with microbiological diagnostics", "Food Technology". 2. Ability to independently apply knowledge of human physiology, food chemistry, food technology, etc. academic disciplines to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. 3. Possession of basic skills of comparative and organoleptic analysis.

The discipline "Dietary traditions in the world" is part of the program of professional training of specialists of the educational level "Bachelor" in the educational program "Nutrition". "Dietary traditions in the world" is a selective discipline that covers issues of nutrition, features of balanced, rational, adequate, optimal, personalized nutrition and non-traditional types of nutrition (vegetarianism, raw food, separate diet, yoga nutrition, macrobiotics, blood type, ayurveda etc.), which are common in world practice; the impact of diet on human health; diseases that occur when eating disorders. The course is designed to highlight the mechanisms of the impact of certain unloading, special and author's diets on human health.

1. Nutritional hygiene with the basics of nutrition: A textbook in 2 books. - Book 1 / T. I. Anistratenko, T. M. Belko, O. V. Blagodarov and others, ed. prof. V. I. Tsiprian. - K.: Medicine, 2007. - 528 p.

Lectures, laboratory work, independent work.

Semester assessment: modular tests, abstracts on the characteristics of dietary traditions of the world, registration of the results of quality assessment of dishes made according to the recipes of alternative cuisines, oral answers, additions. Final assessment: in the form of a credit

Ukrainian