Diet in Disease Prevention (SUUK_110)
About Study Course
Objective
Understand and learn healthy eating recommendations and recommended nutrient intakes, designed on the basis of WHO; understand and evaluate the important role of nutrition in disease prevention. To give knowledge about the non-communicable diseases, mostly chronic in nature, which today is a major cause of morbidity and mortality. To give an understanding of nutrition therapy or diets from a historical perspective and contemporary point of view. Give an assessment popular diets and dietary recommendations.
Prerequisites
Chemistry, physiology.
Learning outcomes
Students will gain in-depth understanding and knowledge of a variety of diseases prevention and treatments about the food science, will know how to assess the diet as a risk factor or health-promoting factors.
Academic knowledges:
1) acquire and strengthen knowledge of 13 different disease groups and disease pathogenesis and their relationship to the food;
2) acquire and strengthen knowledge on a specific diet development.
Professional competence:
1) students will be familiar with the composition of foods as a contributing factor (fat, salt and sugar);
2) students will have an understanding of how to appoint a diet for patients suffering from various diseases.
Students will be able to assess the diet as a risk factor or health-promoting factors.
Acquired and reinforced competences of the main disease groups and disease pathogenesis.
Students will be familiar with the composition of foods as a contributing factor (fat, salt and sugar).
