Nutrition II

Course Description

COURSE CONTENT

• Nutrition in pregnancy
• Nutrition in lactation and infancy
• Nutrition in childhood and adolescence
• Geriatric nutrition
• Regulation of body weight
• Woman’s nutrition and eating disorders
• Sport nutrition
• Traditional diet
• Relationship of nutrition and health
• Dietary habits in Croatia and World
• Food safety and contemporary technology: influence on consumers
• Gastronomy

LEARNING OUTCOMES

• identify the specific dietary needs of different population groups considering age, gender, diet and physical activity level
• design menus for different population groups (children, adolescents, adults, pregnant and breastfeeding women)
• distinguish the role of carbohydrates, fats and proteins during physical activity considering its intensity
• describe energy metabolism and its balance in the body and identify the factors that lead to obesity or undernutrition
• design a plan for loss or increase of body weight
• define eating disorders as well as the consequences for the human health and to categorize treatment approaches of eating disorders
• recognize the traditional diets
• relate dietary risk factors with certain non-communicable diseases
• recognize the goals of the national food policy and the national dietary guidelines for adults and children

To enrol in this course, the following courses must be completed:

• Introduction to the Profession of Nutrition
• Introduction to Chemistry and Chemical Analysis (General Chemistry, Analytical Chemistry)
• Biology 1
• Biology 2
• Selected Topics in Functional Human Anatomy
• Raw Materials for Food Industry
• Nutrition 1