{"id":2215,"date":"2023-07-24T17:32:55","date_gmt":"2023-07-24T14:32:55","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2215"},"modified":"2024-09-12T12:04:22","modified_gmt":"2024-09-12T09:04:22","slug":"276-190106","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190106\/","title":{"rendered":"Nutrition and Nutritional Value of Foods"},"author":6,"template":"","meta":[],"semester":[10],"course_type":[74],"acf":{"code":"276-190106","semester":10,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":2,"ects":2.5},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":74,"language":"Greek (English for Erasmus students)","erasmus":"\u039d\u03b1\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=288","prerequisites":"","instructors":[1496],"coordinator":"","content":"The course includes the following major contetnts:\r\n<ul>\r\n \t<li>Introduction to nutrition science.\r\nHuman nutrition components-Nutrients. Dietary requirements Energy balance. The composition of foods from a dietary point of view Determination of required energy intake.<\/li>\r\n \t<li>Carbohydrates.\r\nUptake-Digestion-Absorption-Metabolism-Blood glucose concentration-Mellitus diabetes-Glycemic effect of food-Dietary fibers.<\/li>\r\n \t<li>Oils and fats.\r\nLipids-Uptake-Digestion-Absorption-Metabolism-Adipose tissue-Diseases (obesity, atherosclerosis)<\/li>\r\n \t<li>Proteins.\r\nRole of proteins-Amino acids-Uptake-Digestion-Absorption-Metabolism-Recommended dietary intake-Diseases (kwarsiorkor-withering-phenylketonuria)<\/li>\r\n \t<li>Water.\r\nStructure-Physical properties-Functions of water in the human body-Absorption-Excretion-Contaminants and purification of drinking water<\/li>\r\n \t<li>Vitamins.<\/li>\r\n \t<li>Minerals.\r\nCalcium (sources-absorption-role-diseases from deficiency) Iron, Iodine.<\/li>\r\n \t<li>Current nutrition issues as covered by students' oral presentations.<\/li>\r\n<\/ul>","goals":"Upon completion of the course, the student is expected to be able to:\r\n<ul>\r\n \t<li>Calculate the nutritional value of various foods.<\/li>\r\n \t<li>Understand and critically interpret the role of nutrients in physiological function of the human body and reproduce the effects of excessive recruitment or lack of each category.<\/li>\r\n \t<li>To correspond pathological conditions of the body with elements of nutrition.<\/li>\r\n \t<li>Be able to argue and critically address various standards Diet.<\/li>\r\n \t<li>To apply the above advanced \u00a0knowledge in the development of nutritionally balanced Food.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Searching and analyzing information using information and communication technologies.<\/li>\r\n \t<li>Promotion of analytical, productive and inductive thinking.<\/li>\r\n \t<li>Working in an interdisciplinary environment.<\/li>\r\n \t<li>Autonomous work.<\/li>\r\n \t<li>Critical Thinking.<\/li>\r\n \t<li>Respect for diversity and multiculturalism.<\/li>\r\n \t<li>Teamwork.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures in the classroom.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes in electronic format.<\/li>\r\n \t<li>Video projections.<\/li>\r\n \t<li>Posting course material and communicating with students on the Moodle online platform.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":62.5},"activity_2":{"description":"","workload":""},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Written final exams with short development and multiple choice questions(100% of the final grade).<\/li>\r\n \t<li>Optional group (up to 3 people) presentation (20 Minutes)in cutting edge topics (20% increment in grade the written examinations of the theoretical part for grades &gt;4.2).<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>\u0393\u03b1\u03bb\u03b1\u03bd\u03bf\u03c0\u03bf\u03cd\u03bb\u03bf\u03c5,\u039d., \u0396\u03b1\u03bc\u03c0\u03b5\u03c4\u03ac\u03ba\u03b7\u03c2, \u0393., \u039c\u03b1\u03c5\u03c1\u03ae, \u039c., \u03ba\u03b1\u03b9 \u03a3\u03b9\u03b1\u03c6\u03ac\u03ba\u03b1 \u0391., \u0394\u03b9\u03b1\u03c4\u03c1\u03bf\u03c6\u03ae \u03ba\u03b1\u03b9 \u03a7\u03b7\u03bc\u03b5\u03af\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a3\u03c4\u03b1\u03bc\u03bf\u03cd\u03bb\u03b7, \u0391\u03b8\u03ae\u03bd\u03b1 2007.<\/li>\r\n \t<li>Introduction to Nutrition, Bender D 2002, Taylor and Francis.<\/li>\r\n \t<li>Food Chemistry by H.-D. Belitz, W. Grosch, P. Schieberle, Springer Verlag 2004.<\/li>\r\n \t<li>Advances in Food and Nutrition Research, Taylor S.L. 1998, Academic Press.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>European Journal of Nutrition.<\/li>\r\n \t<li>Journal of Nutrition Education and Behavior.<\/li>\r\n \t<li>Journal of Nutrition.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2215"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":25,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2215\/revisions"}],"predecessor-version":[{"id":5455,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2215\/revisions\/5455"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1496"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/74"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/10"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2215"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2215"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}