Getting acquainted with the basic characteristics of nutrition in health and disease. Acquiring knowledge of the nutritional needs of selected population subgroups. Introduction to nutritional specificities in particular acute and chronic diseases. Acquiring knowledge of anthropometric measurements and various dietary surveys.
Basic characteristics of a balanced nutrition. Types and characteristics of macro and micro nutrients in food and their representation in the complete meal. The role of micro and macro nutrients in the organism. Nutrition in different acute and chronic diseases. Nutritional requirements of different population subgroups. Anthropometric methods for estimating the nutritional status of individuals and population groups. Characteristics of different dietary surveys and their application in dietary epidemiology.
Required course materials:
M. Lukić, A. Včev.: Prehrana i ulkusna bolest, Sveučilište Josip Juraj Strossmayer u Osijeku, Osijek 1997, II izdanje 2005. III izdanje 2009.
M. Lukić, A. Včev.: Prehrana i upalne bolesti crijeva, Sveučilište Josip Juraj Strossmayer u Osijeku, Osijek. 2006. II izdanje 2011.
M.L. Mandić: Znanost o prehrani, Sveučilište J.J. Strossmayer u Osijeku, Prehrambeno tehnološki fakultet, Osijek, Osijek 2003
After passing the exam in this course, the student will be able to:
1. To determine the structure and function of the digestive system and the physiology of digestion
2. Argue the differences between proper and improper diet
3. To conclude about the negative effects of improper diet on human health and oral health
4. Choose diet therapy for acute and chronic diseases of the body and oral cavity
5. Recommend a menu according to the physiological needs of the individual and the group
6. Assess the nutritional status and diet of the individual and population group
7. Valorize preventive measures for the preservation and promotion of oral health through workshops on proper nutrition and the impact of nutrition on oral health
