|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||FUNDAMENTALS AND SPECIAL ISSUES ON HUMAN NUTRITION|
If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.
|TEACHING HOURS PER WEEK||ECTS CREDITS|
|Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.|
Background, General Knowledge, Scientific Area, Skill Development
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||No|
- LEARNING OUTCOMES
|Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.|
|• the nutritional needs of the human body
• the sources from which they can be covered
• the role played by a balanced diet with high quality and proper consistency to maintain the health of the body and prevent disease
• diet for specific categories of the population (children, young people, pregnant women, the elderly) and patients (diabetics, heart patients, etc.)
• the importance of proper food production and preservation process to ensure food quality.
|Name the desirable general skills upon successful completion of the module|
|Search, analysis and synthesis of data and information,
Adaptation to new situations
Working in an international environment
Working in an interdisciplinary environment
Production of new research ideas
|Project design and management
Equity and Inclusion
Respect for the natural environment
Demonstration of social, professional and moral responsibility and sensitivity to gender issues
Promoting free, creative and inductive reasoning
|· Independent and team work
· Search, analysis and synthesis of data and information, ICT Use
· Development of inductive reasoning
· Critical thinking
- COURSE CONTENT
|1.Introduction – Nutrients of the human diet (1)
2.Nutrients of the human diet (2)
3. Intake of the basic nutrients, minerals and vitamins the different food categories
4. Nutritional needs of the human organism
5. Implications of vitamin, nutrient and mineral intake and their consequences on human health
6. Nutrition under special physiological conditions (new-borns, adolescents)
7.Nutrition under special physiological conditions (elderly, pregnancy)
8. Nutrition under common pathological conditions (diabetes)
9. Nutritional value of raw food depending on the method of preservation and processing
10.Foodborne Infections and health
11. Dietary and nutrient intolerance tests
12. Special diets and nutritional disorders
13. Mediterranean diet
14. Final exams
- LEARNING & TEACHING METHODS – EVALUATION
Face to face, Distance learning, etc.
|Face to face (distance learning in emergency situations)
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students
|MS Power point
MS Teams for distance learning
The ways and methods of teaching are described in detail.
Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.
The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.
Description of the evaluation process
Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others
Please indicate all relevant information about the course assessment and how students are informed
|· Submitted assignments: 20% of the final score
· Written exams at the end of the semester (multiple- choice questions): 80% of the final score
Students are aware of the process from the start of the semester and are constantly informed via the e-class platform.
- SUGGESTED BIBLIOGRAPHY
|1. Εισαγωγή στη διατροφή του Ανθρώπου, M. J. GIBNEY, H. H. VORSTER, F. J. KOK (Παρισιάνος)
2. Διατροφή και Μεταβολισμός, Gropper S., Smith J., Groff J (Broken Hill Publishers)
3. Ganong’s Ιατρική Φυσιολογία, Barret K. (Broken Hill Publishers)
4. Nutrition and Dietetics for health Care, H.M. Barker, (Churchhill Livingstone)
5. Σύγχρονη Διατροφή και Διαιτολογία, Γ. Παπανικολάου
6. ABC στις Διατροφικές διαταραχές, J. MORRIS (Παρισιάνος)
7. www.ede.gr (Διαβητολογική Εταιρεία)
8. www.diatrofikoiodigoi.gr (Εθνικοί Διατροφικοί Οδηγοί)
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
|Teacher (full name):||Olga Pagonopoulou|
|Contact details:||email@example.com, 2551030525, e-class|
|Evaluation methods: (2)||Written assignments and final exercises|
|Implementation Instructions: (3)||Written assignments should be uploaded in e-class platform until the day of the final exams.
Final exams (multiple choice questions) will be accessible via e-class platform at the specific date and time.
In the case of difficulties with the platform, please contact Associate Prof. Olga Pagonopoulou.
- Please write YES or NO
- Note down the evaluation methods used by the teacher, e.g.
- written assignment or/and exercises
- written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
- In the Implementation Instructions section, the teacher notes down clear instructions to the students:
- a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
- b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
- c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.
There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.