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Nutrition in diseases of the digestive system

Вибіркова дисципліна для ОП

First

2021/2022

8 Semester

3

Apply modern methods of detecting foreign microorganisms and toxins. Carry out microbiological analysis of food, premises and workers. Be able to determine and analyze the basic organoleptic, chemical properties of food and apply knowledge in a balanced diet. Be able to conduct experimental studies to determine the main microbial contaminants and toxins in food. Be able to identify microorganisms and toxins. Be able to conduct experimental research to detect counterfeits and spoiled products. Apply in professional activities methods for the detection of microorganisms in food and the environment, toxins, as well as ways to improve sanitary and hygienic conditions.

Full-time form

1. Successful mastering of academic disciplines: "Metabolism", "Hygiene with hygienic expertise", "Occupational safety in the field", "Microbiology with microbiological diagnostics", "Biological chemistry", "Analytical chemistry", "Human physiology". 2. Ability to independently apply knowledge from academic disciplines: "Fundamentals of Nutrition", "Nutritional Hygiene", "Fundamentals of Physiology", etc. to solve specific scientific and practical problems; work with scientific and scientific-methodical literature. 3. Possession of basic skills in compiling a daily diet.

"Nutrition in diseases of the digestive system" is a discipline that highlights the peculiarities of dietary nutrition in diseases of the digestive system. The task of students is to learn to make an individual diet menu depending on the complaints and condition of the patient. Each specialist prescribes an individual diet to the patient, but the basic principles of dietary nutrition in diseases of the digestive tract are very similar: if the stomach hurts, the intestines will work poorly, if the liver works poorly, the stomach hurts, etc.

1. Manzhaliy E.G., Falaleeva T.M., Ostapchenko L.I. Dietology and lifestyle in diseases of the gastrointestinal tract: a textbook. - M.: FLP "Vorona", 2020. - 90 p. 2. Pavlotskaya L.F., Dudenko N.V., Dimitrievich “Fundamentals of physiology, food hygiene and food safety problems”. Tutorial. 2007-441 p. 3. Mikheenko O. I. “Fundamentals of rational and healthy nutrition”, Textbook.–2017.– 189 p. 4. Shumilo G.I. "Cooking Technology". Proc. allowance. - K. Condor. – 2016.-506 p. 5. Karpenko P.A., Ryadovaya S.M., Grishchenko I.M., Melnichuk N.A. "Fundamentals of rational and therapeutic nutrition", Textbook. – 2011.-504 p.

Lectures, laboratory work, independent work

Semester assessment: modular tests, registration of food analysis results, knowledge of microbial contaminants and toxins, oral answers, additions. Final assessment: in the form of a credit

Ukrainian