Acquiring fundamental knowledge on human nutrition necessary to differentiate proper nutrition for healthy and ill people, and for different population groups. Acquiring the basic skills to assess nutritional status and to conduct a nutrition plan. Analyse and evaluate nutritious needs and quantity as well as quality of food intake.
Introduction into the course, definition of dietetics, nutrition, history of food science
Basic principles of healthy nutrition,
Healthy nutrition worldwide and in our country
and demands of the body for energy and nutritious substances
Physiology and physiopathology of nutrition
Digestion, absorption and metabolism of fats, proteins, carbohydrates, vitamins and minerals
Role of water in the body
Role and composition of food, food products and diet planning
Pathogenesis of disease as consequence of insufficient or unhealthy nutrition
Nutrition according to age, categories and health condition
Public health aspect of food disorders in the population
Methods to assess nutritional status
Measures to evaluate and enhance nutrition
Nutrition in specific conditions
Food healthfulness
Obavezna literatura:
Obavezna literatura:
- Živković R. Dijetetika. Zagreb: Medicinska naklada; 2002.
- Živković R. Dijetoterapija. Zagreb: Naprijed; 1994.
- Vučemilović LJ, Vujić Šisler LJ. Prehrambeni standardi za planiranje prehrane djece u dječjem vrtiću – jelovnici i normativi. Zagreb: Hrvatska udruga medicinskih sestara, Gradski ured za obrazovanje, kulturu i šport; 2007.
- Matasović D. Hrana, prehrana i zdravlje. Zagreb: FOVIS; 1992. (izabrana poglavlja)
- Sadler M, ur. Encyclopedia of Human Nutrition. London: Academic Press Books; 1998. (sinopsisi izabranih poglavlja)
- Kaić-Rak A, Antonić K. Tablice o sastavu namirnica i pića. Zagreb: Zavod za zaštitu zdravlja SR Hrvatske; 1990.
- Kulier I. Prehrambene tablice – kemijski sastav namirnica. Zagreb: Hrvatski farmer; 1996.
- Valić F, i sur. Zdravstvena ekologija. Zagreb: Medicinska naklada d.o.o.; 2000.
- Turčić V. HACCP i higijena namirnica. Zagreb: Vlatka Turčić; 2000.
- Simić B. Medicinska dijetetika. Zagreb: Medicinska knjiga; 1977.
- Dakić B. Prehrana bolesnika. Zagreb: Hrvatski farmer; 1995.
- Kaić-Rak A. Prehrana pučanstva u izvanrednim i ratnim uvjetima. Zagreb: Medicinski fakultet; 1991.
- Clark N. Sportska prehrana. Zagreb: „Gopal” d.o.o.; 2000.
Dopunska literatura:
- Lukić M. Prehrana i medicinska dijetetika. (interna skripta) Osijek: Medicinski fakultet Osijek; 2010.
- Lukić M, Včev A. Prehrana i ulkusna bolest. Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku; 1. izdr. 1997, 2. izd. 2005., 3. izd. 2009.
- Lukić M, Včev A. Prehrana i upalne bolesti crijeva. Osijek: Sveučilište Josipa Jurja Strossmayera u Osijeku; 2006.
- Mandić ML. Znanost o prehrani. Osijek: Prehrambeno tehnološki fakultet, Sveučilište Josipa Jurja Strossmayera u Osijeku; 2003.
- Medić-Šarić M, Buhač I, Bradamante V. Vitamini i minerali – istine i predrasude. Zagreb: 2000.
- Kolaček S, Krznarić Ž. Parenteralna i enteralna prehrana u kliničkoj praksi, 1. Kongres Hrvatskog društva za parenteralnu i enteralnu prehranu, Hvar, 6.-9.4.2000. Zagreb: Znanje d.d.; 2000.
- Šimundić B, Jakovlić V, Tadejević V. Poznavanje robe – živežne namirnice s osnovama tehnologije i prehrane. Rijeka: Tiskara Rijeka d.d.; 1994.
- Živković R. Hranom do zdravlja – Hrana nije lijek, ali liječi. Zagreb: Medicinska naklada; 2000.
- Hensrud DD. Mayo Clinic o zdravoj težini. Zagreb: Medicinska naklada; 2005.
Upon completion of this course, students will be able to:
1. explain the significant roles of adequate in human nutrition;
2. evaluate theoretical knowledge within the field of human nutrition;
3. analyze the features of diseases that are important in assessing the human diet;
4. conduct research in the field of nutrition;
5. critically evaluate the application of ethical principles in research in the field of nutrition.
