Content
- Lectures: 30 hours
- Independent work: 60 hours
Subject carrier
Description
1. Basic nutrition concepts 2. Nutrition recommendations 3. Labelling,
packaging and applying products’ declarations 4. Importance of macronutrients,
micronutrients and water in nutrition 5. Energy and nutrient needs of human body
6. Nutritional regime and basics of physiological nutritional regime
7. Nutrition as a risk factor in development of different diseases and
dysfunctions 8. Methods for determining nutritional threats of patients
