Study Guide

Objective

Students can explain the anatomy and physiology related to food consumption. They will be able to estimate the adequacy of the nutrient supply and to plan special diet meals and menus. They can compare the special food stuffs available in the market. The students will be able to follow the development of the field and to apply the latest information to their work.

Content

- regulation of food intake
- digestive system and phases of digestion
- absorption of nutrients
- malnutrition
- the most common special diets and special diet products

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students can name the anatomy and physiology of the utilization of the food.
They know the most common special diets and can name some special products on the market. They are able follow the development of the field.

Assessment criteria, good (3)

Students know the anatomy and physiology of the utilization of the food.
They can plan the most common special diets and they know different special products on the market. They are able to follow the development of the field and apply the latest knowled

Assessment criteria, excellent (5)

Students can explain and compare the anatomy and physiology of the utilization of the food.
Students can motivate and plan the most common special diets and they know well different special products on the market. They are able to follow the development of the field and apply the latest knowledge.

Qualifications

Health aspects in food production,
Foodstuffs and Nutrition or Foodstuffs in Nutrition