Objectives and competences
Student will become acquaited with principles of healthy, balanced and safe nutrition.
Learns the basics of nutrient composition of food,
also get acquaited with food of different quality and with criterias for selecting food with better nutritional values.
With knowledge and understanding food labeling determine and select more quality food.
Get acquaited with nutritional habits in our enviromet, also with current food consuptions trends and possible side effects of consuming it.
Get acquaited with methods for determine daily energy requirement and with basics of meal planning.
Get acquaited with tools for analysing eating habits.
Understands the role of healthy eating in relation in ones health.
Content (Syllabus outline)
Healthy, balanced and safe nutrition.
Food composition, variety of food choices and proper selection of it.
Food labeling.
Nutritional and energy value of food.
Eating habbits, food consuption trends and its possible side effects
Daily energy requirements, meals planning, analysis
of eating habits
Importance of healthy eating
Intended learning outcomes - knowledge and understanding
Knowledge and understanding:
Knows the difference between healthy, balanced and safe food.
Understand food compositions. One knows how to critically evaluate and compare variety of foods with different quality.
With knowledge and understanding food labeling determine and select more quality food.
Knows nutritional habits in our enviromet and understand dailly struggles of trying to eat healthy.
Recognize some current food consuptions trends, knows how to critically evaluate it and learns about possible side effects on health.
Learns how to determine daily energy requirement and knows how to make a meal plan.
Learns about tools for analysing eating habits. Understans the role of healthy eating in relation in ones health.
Readings
Obvezna:
Rotovnik Kozjek, N., Kogovšek, K., Oražem, M., Jordan, T., Božič, T., Blaž Kovač, M., Peklaj, E., Gabrijelčič Blenkuš, M., 2018. Klinična prehrana 1. 1.izd. Ljubljana: Slovensko združenje za klinično prehrano in Ministrstvo za zdravje
Priporočena:
Gabrijelčič Blenkuš, M., Gregorič, M., Tivadar, B., Koch, V., Kostanjevec, S., Fajdiga Turk, V., Žalar, A., Lavtar, D., Kuhar, D., Rozman, U. 2009. Prehrambene navade odraslih prebivalcev Slovenije z vidika varovanja zdravja. Ljubljana: Pedagoška fakulteta
Poličnik, R., Hlastan Ribič, C., Bavcon M. 2018. Zdrava prehrana. Ljubljana: Nacionalni inštitut za javno zdravje.
Referenčne vrednosti za energijski vnos ter vnos hranil. 2016. Ljubljana: Nacionalni inštitut za javno zdravje
