| Center |
| Faculty of Biological Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| Sin datos cargados |
| Met. Docent |
| Lectures will be given in the class room encouraging students participation. Laboratory and computer room practices are mandatory. Tutorial classes will permit individual assessment of the students. |
| Met. Avaluació |
| Exam of the theoretical (75 % of the total mark) and practical (25 % of the total mark) subjects. Pass mark 5. Presence to practical classes and hand over the laboratory book are mandatory. |
| Bibliografia |
| -Mataix J. Nutrición para educadores. 2ª ed. Díaz de Santos. Madrid 2005. -Soriano JM. Nutrición básica humana. Universitat de València 2006. -Cameán A. y Repetto M. Toxicología Alimentaria. Díaz de Santos. Madrid 2006. -Mataix J. Tablas de composición de alimentos. 4ª ed. Universidad de Granada 2003. -Kuklinski C. Nutrición y Bromatología. Omega. Barcelona (2003). -Matissek R., Schnepel F., Steiner G. Análisis de los alimentos. Fudamentos- Métodos-Aplicaciones. Acribia. Zaragoza (1998). -Mataix J. Nutrición y Alimentación Humana. Ergon. Madrid 2002. - Mataix J.and Mañas M. Tablas de composición de alimentos españoles. 3ª Ed. Universidad de Granada (1998). |
| Continguts |
| To know - Human nutritional requirements and nutrients to fulfil them. - Food composition tables: usefulness and use in the proposal /design and evaluation of sufficient and balanced diets. - Characteristics of human feeding in the different life phase and in feeding related diseases. - Main biotic and abiotic responsible for food toxicity and the measures to adopt to prevent food-borne intoxications. To interpret the law in all aspects related to foods. To train in physico-chemical analysis of nutrients and contaminants in raw materials and foods |
| Objetius |
| Now the nutritional needs of the human organisms and the nutrients that are able to satify them. Tables of Food Composition. Characteristics of human feeding during the different ages of life and the different diseases related with food. Principal responsibles (biotics and abiotics) of food toxicity and the ways to prevent food intoxications. Interpreting food legislation within all aspect with regards to food. Training in Physic and chemical analysis of food components and food contaminants in raw materials and foods |
| URL de Fitxa |