FUNDAMENTALS AND SPECIAL ISSUES ON HUMAN NUTRITION
Post Graduate / Compulsory
Specialty: Biotechnology and Food Hygiene
Coordinator: E. Bezirtzoglou
Tutor: O. Pagonopoulou (Medical School, DUTH)
Tel & Fax: 2552041149, 25510303525
Access to the teaching material (e-class) is available to registered user only.
Communication with students: by email or personal communication
In this subject the physiological processes as well as pathological conditions related to human nutrition are studied. More specifically: Nutritional elements of the human diet, intake of nutrients from several food categories. Nutritional needs of the human body depending on particular physiological conditions (development, aging, pregnancy etc) as wells as in pathological conditions (diabetes, coronary disease etc). Also, the most common foodborne infections are described. Current dietary tests and nutrient intolerance tests are discussed.
Suggested studying material in Greek (available in Medical School Library):
- Εισαγωγή στη διατροφή του Ανθρώπου, M. J. GIBNEY, H. H. VORSTER, F. J. KOK (Παρισιάνος)
- Διατροφή και Μεταβολισμός, Gropper S., Smith J., Groff J (Broken Hill Publishers)
- Ganong’s Ιατρική Φυσιολογία,Barret K. (Broken Hill Publishers)
- Σύγχρονη Διατροφή και Διαιτολογία, Γ. Παπανικολάου
- ABC στις Διατροφικές διαταραχές, J. MORRIS (Παρισιάνος)
- www.ede.gr (Διαβητολογική Εταιρεία)
- www.diatrofikoiodigoi.gr (Εθνικοί Διατροφικοί Οδηγοί)
Suggested studying material in English (available in Medical School Library)
Nutrition and Dietetics for health Care, H.M. Barker, (Churchhill Livingstone)
By the end of the semester students should be able toacknowledge:
· The nutritional needs of the human body· The food sources that can provide these nutrients · The importance of a balanced diet including high quality and appropriate constitution of nutrients for the preservation of good health and avoidance of illnesses· The special diet needed for the different categories of population (children, adolescents, women, athlets, aged, pregnant etc) as well as chronic patients (diabetics, coronary patients etc)· The importance of appropriate production and food processing in order to ensure the highest preservation of nutrients and quality of food.
Method of assessment:
By written examinations at the end of the semester
Final performance score (maximum: 100): Written examinations: 100%