Introduce the students to the importance of an adequate diet in the older age; instruct the student to independently evaluate the quantity and quality of the imported food and create an optimal way of eating
Nutrition planning and evaluation. Meaning of nutrition in terms of public health. Assessment of the nutrition status. Nutrition and health: current topics. Specifics of the nutritional needs of older people.
Obavezna literatura:
- Živković R. Dijetetika. Zagreb: Medicinska naklada; 2002
Dopunska literatura:
- Matasović D. Hrana, prehrana i zdravlje. Zagreb: FOVIS; 1992. (odabrana poglavlja)
- Sadler M, ur. Encyclopedia of Human Nutrition. London: Academic Press Books; 1998. (sinopsisi odabranih poglavlja)
- Kaić-Rak A, Antonić K. Tablice o sastavu namirnica i pića. Zagreb: Zavod za zaštitu zdravlja SR Hrvatske; 1990.
- Turčić V. HACCP i higijena namirnica. Zagreb: VT; 2000.
- Živković R. Dijetoterapija. Zagreb: Naprijed; 1994.
Upon completion of this course, students will be able to:
1. explain the significant roles of adequate nutrition in the elderly;
2. evaluate theoretical knowledge within the field of nutrition of the elderly;
3. analyze the features of diseases that are important in assessing the diet of the elderly;
4. conduct research in the field of nutrition of the elderly;
5. critically evaluate the application of ethical principles in research in the field of nutrition of the elderly.
