Nutritional assessment

Course Description

COURSE CONTENT

Introduction to dietary assessment; Food Standards; The procedures, reasons and methods for measuring food intake; Indices for dietary assessment; Bases / table with the chemical composition of foods and their application; Assessment of the quality of the diet and nutritional status at the national level; Anthropometric methods; Biochemical methods in the assessment of nutritional status.

LEARNING OUTCOMES

• Classify the basic characteristics of each dietetic methods and assess their validity
• Integrate knowledge in this area and apply it during research
• Apply known and develop new tools for assessing the validity and reproduciblity of dietetic methods
• Synthesize the information necessary to select the dietetic or other method and develop new ideas and solutions

Lectures

Lectures: 20 hours

Seminars 10 hours

Description of the manner in which direct instruction is conducted: lectures and seminars

Description of the performance of duties:

Attendance on the class, written and presented seminar, written and oral exams

Literature

1. Lee, R. D., Nieman, D.C. (2010). Nutritional Assessment. 5. Izd., The McGraw-Hill, Boston.
2. EFSA: Dietary reference values and dietary guidelines, 2010; http://www.efsa.europa.eu/en/press/news/nda100326.htm?WT.mc_id=EFSAHL01&emt=
3.  EFSA: Tolerable upper intake levels for vitamins and minerals; http://ec.europa.eu/food/fs/sc/scf/out80_en.html
4. EFSA sets European dietary reference values for nutrient intakes; http://www.efsa.europa.eu/en/press/news/nda100326