Food processing and composition

 1. General content 1.1. Classification of technological processes of food processing. 1.2. Product protection and safety, organization of the internal control system, good manufacturing practices, traceability and allergen control. 1.3. Food labeling and...

Nutritional education of users

 1. COMPETENCIES OF DIETHETICS 1.1. Administrative dietitian, clinical dietitian, dietitian in public health 2. PROFESSIONAL EXAM DIETHETICS IN HEALTHCARE 3. PROFESSIONAL EXAM DIETHETICS IN EDUCATIONAL INSTITUTIONS 4. DIDACTIC AND ANDRAGHIC PRINCIPLES 5. TYPES OF...

Nutrition and lifestyle in different life periods

 1. REFERENCE VALUES FOR ENERGY INTAKE AND NUTRIENTS INTAKE 2. MENU PLANNING 2.1 Menu planning for the individual 2.2 Menu planning for a group 3. NUTRITIONAL POLICY 3.1 Health promotion 4. NUTRITION IN DIFFERENT PERIODS OF LIFE 4.1 Nutrition and lifestyle of the...

Practical training in work environment I

1. PRACTICAL TRAINING IN WORKING ENVIRONMENT 1.1. Food industry 1.2. Food establishments in the public sector 1.3. Food establishments in the private sector 1.4. Governmental and non-governmental organizations 2. ORGANIZATION WITH THE BASICS OF ECONOMICS 2.1....

Pathology

LECTURES 1. INTRODUCTION, CELL PATHOLOGY 1.1. Basic terminology in pathology 1,2. Pathological alterations at the cellular level 1.3.Oxygen consumption disorders at the cellular level; hypovitaminosis B 1.4. Aging 2. DEFENCE RESPONSES IN HUMAN ORGANISM 2.1....

Basics of management

 1. Basics of management: structural dimensions of organizations, communication, typology of organizations, decision making, organizational culture, research in management; 2. Personnel management: staffing, staff development, leadership styles, motivation, quality...

Food preparation organization and technologies

 1. FOODSERVICES ORGANIZATION WITH BASICS OF ECONOMICS 1.1. Public institutes 1.2. Catering establishments 1.3. Catering 1.4. Foodservices systems 2. FOODSERVICES TECHNOLOGICAL PROCEDURES 2.1. Mechanical processing 2.2. Heat treatment 2.3. Cooling 2.4. Change in food...

Basic of nutritional and energy balance

 1. ENERGY 1.1. Energy reserves 1.2. Basal metabolism (what is basal metabolism, calculation, measurements) 1.3. Determination of energy consumption (PAL, MET, etc.) 1.4. Regulation of energy intake (appetite, hunger, satiety) 2. NUTRIENTS IN FOOD (digestion,...

Sport nutrition

 1. BASIC CHARACTERISTICS OF NUTRITION IN SPORT 1.1 Determination of the nutritional status of the athlete (anthropometry, methods of recording nutrition) 1.2 Assessment of daily energy requirements in sport 1.3 Basic principles of nutrition in sport (before, during,...

Food quality

 1. LEGISLATION ON FOOD QUALITY 1.1. Definitions of quality and the importance of analysis in determining quality 1.2. Regulations in the field of agri-foodstuffs (division according to the areas of the individual ministries in Slovenia, laws, regulations) 1.3....
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