Sep 21, 2019   0:25 a.m. Matúš
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Course syllabus N436F1_4I - Physiology and Pathofysiology of Human Nutrition (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436F1_4I
Course unit title: Physiology and Pathofysiology of Human Nutrition
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
In the course of the semester 12 tests will be written, each for 100 points. To obtain evaluation "A" students need to get min. 92%, for "B" to obtain min. 83%, for the evaluation of "C" min. 74%, for the evaluation of "D" min. 65% and for the evaluation of "E" min. 56%. Credits will not be granted if a student gets less than 56%.
 
Learning outcomes of the course unit:
Student has basic information about disturbances of body functions, caused by disease or prodromal symptoms. He deals with basic diseases of gastrointestinal, cardiovascular, urinary and skeletal systems, metabolic diseases and failures in food intake.
 
Course contents:
Introduction to pathophysiology, causes and symptoms of diseases
Failures at unbalanced food intake
Physiology and pathophysiology of metabolic diseases
Physiology and pathophysiology throat and stomach
Physiology and pathophysiology small intestine and colon
Physiology and pathophysiology of pancreas and gall-bladder
Physiology and pathophysiology of liver
Physiology and pathophysiology of cardiovascular system
Physiology and pathophysiology of urinary system
Physiology and pathophysiology of skeletal system
Physiology and pathophysiology of endocrine
Food alergy and food intolerance
Cancer
 
Recommended or required reading:
Basic:
HULÍN, I. Patofyziológia. Bratislava : SAP-Slovak Academic Press, 2002. 1397 p. ISBN 80-89104-05-3.
OLSON, J. -- SHILS, M. -- SHIKE, M. Modern nutrition in health and disease, I and II. Philadephia: Williams and Wilkins, 1994. 923 p. ISBN 0-8121-1485-X.

 
Language of instruction: slovak or slovak
 
Notes:
 
Courses evaluation:
Assessed students in total: 54

ABCDEFX
14,8 %29,6 %31,5 %18,5 %5,6 %0 %
Name of lecturer(s): doc. Ing. Lucia Bírošová, PhD. (person responsible for course)
Ing. Alžbeta Medveďová, PhD. (examiner, instructor) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Lucia Bírošová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: