ECTS - PWSZ im. Witelona w Legnicy

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The Witelon University of Applied Sciences in Legnica – Field: Tourism and recreation ECTS credits 2 1. Course title Physiological aspects of human nutrition 2. Course contents Lecture 1. Introduction. Basic definitions 2. Chemical composition of human food: basic and specific (biologically active) nutrients 3. Chemical composition of human food: antinutrients 4. Nutritive value of food: nourishing and dietetic properties of some nutrients – biological value of protein 5. Nutritive value of food: nourishing and dietetic properties of some nutrients – polyunsaturated fatty acids. structural carbohydrates (dietary fiber) 6. Food additives – their functions and the safety 7. Regulation of food intake - the role of hypothalamus. Physical and physiological theories: glucostatic by Mayer aminostatic by Melinkoff and lipostatic by Kennedy 8. A broad outline of gastro intestinal tract (GIT); enzymes of GIT and of GIT-linked glands (liver and pancreas) 9. Digestion of nutrients: protein and lipids 10. Digestion of nutrients: structural and non-structural carbohydrates 11. Nutritional requirement in human - ways of its expressing 12. Nutritional requirements as related to the age and the activity of human 13. Nutrition-dependent diseases 14. A diet and its understanding; regular (standard) and alternative diets. Nutritional habits of human 15. Final credit of a course Classes None 3. Prerequisites None 4. Learning outcomes During the lectures students acquire the basic knowledge on a human nutrition. They become familiar with anatomy and physiology of human alimentary duct and they build up skills dealing with the possibility of matching foods to the potential of nutrients utilization. The students having completed the course are capable to predict the adverse consequences of feeding human nutrients of low nutritive value and/or antinutrients as well. They can explain relations between the human diet and some nutrition-dependent diseases. The knowledge acquired during the course allows students to advise and recommend to whom it may concern a concrete diet and to work out a criticism towards irrational. however frequently advertised diets. 5. Recommended reading 4. Gawęcki J., Hryniewiecki L. (red): Żywienie człowieka. PWN, Warszawa 2000 5. Gertig H.: Żywność a zdrowie. PZWL, Warszawa 1996 6. Gertig H., Przysławski J.. Bromatologia. Zarys nauki o żywności i żywieniu. PZWL, Warszawa 2007 7. Kelller J.S.: Podstawy fizjologii żywienia człowieka. Wyd. SGGW, Warszawa 2000 8. Sikorski Z.E.: Chemiczne i funkcjonalne właściwości składników żywności. WNT, Warszawa 1994... 6. Type of course Optional 7. Teaching team Professor Richard K. Pisarski (Ph.D.) 8. Course structure Form Number of hours Semester Year Lecture 15 4 2 Total student’s workload 60 9. Assessment methods Credit with a mark 10. Language of instruction Polish ECTS Course Catalogue 2010/2011 914
The Witelon University of Applied Sciences in Legnica – Field: Tourism and recreation ECTS credits 2 1. Course title Basis of religion geography 2. Course contents Lecture The basis of doctrine, culture and territorial sitting of the cardinal religions in world and Poland. 3. Prerequisites none 4. Learning outcomes The ability to comparing of doctrinal and ethical principles of individual religions; introductions to the tollerary of religion and outlook differences. 5. Recommended reading 1. Jackowski A., Święta przestrzeń świata, Kraków 2003. 2. Malherbe M., Religie ludzkości, Kraków 1995. 3. Szczepankiewicz-Battek J., Kościoły protestanckie i ich rola społeczno-kulturowa, Wrocław 2005. 6. Type of course optional 7. Teaching team Department of Tourism 8. Course structure Form Number of hours Semester Year Lecture Classes Laboratory Project Seminar Other 15 5 3 Total student’s workload 60 9. Assessment methods credit with mark 10. Language of instruction Polish ECTS Course Catalogue 2010/2011 915
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ECTS EUROPEJSKI SYSTEM TRANSFERU I
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ECTS - PWSZ im. Witelona w Legnicy

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