Infopaket

Social aspects of nutrition

Вибіркова дисципліна для ОП

First

2021/2022

7 Semester

3

Apply modern mathematical methods for compiling and calculating the daily diet for people with mental and physical labor, 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, harmful 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, minerals, dietary fiber), apply knowledge in a balanced diet.

Full-time form

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". 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. Possession of basic skills of systems analysis.

The discipline "Social aspects of nutrition" is part of the program of professional training of educational level "Bachelor" in the educational program "Nutrition". "Social aspects of nutrition" is a discipline that covers issues of nutrition of different segments of the population, ideas about the main components of the quality of products, ways to counterfeit them and detect counterfeits. Nutrition of different segments of the population - is the main indicator of the social status of man and the state as a whole. It highlights the basic elements of food, nutrition, hygienic characteristics of food, determining the adequacy of nutrition in terms of calories and completeness of diets, as well as outlines the methods, approaches and algorithms of analysis that can be used in research in related sciences and interdisciplinary projects. and which require in-depth knowledge of the basics of nutrition.

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 food safety problems" Textbook 2007-441 p. Mikheenko O. I. "Fundamentals of Rational and Healthy Nutrition", Study Guide-2017. – 189 p. Shumilo G.I. "Technology of cooking" Educational. allowance. – K. Condor-2016.-506 p. Private M.I. Regular S.M. Antonyuk I.Yu. Reference abstract of lectures on the Discipline "Food Technology". Kyiv: Condor. 2006.

Lectures, laboratory classes, consultations, independent work.

Modular tests, registration of results of analysis of food additives and falsifications, knowledge of diets of different segments of the population, oral answers, additions. Final assessment in the form of an exam.

Ukrainian