Dietetics with elements of clinical nutrition WMCM-LE-DzEŻK
The student will acquire knowledge, skills, and competencies in the field of human nutrition in health and disease. The acquired knowledge will make it possible to become familiar with commonly used methods of assessing dietary habits, recommendations for the nutrition of healthy individuals in different age groups, substances intentionally added to food, as well as the most common food contaminants and the consequences of foodborne poisoning.
Furthermore, the student will be able to identify nutrition- and diet-related diseases, will gain knowledge of therapeutic diets and the principles of nutrition in lifestyle-related diseases, and will identify population groups particularly at risk of health disorders resulting from common dietary mistakes. In addition, the student will be capable of shaping appropriate health behaviors through nutritional education.
(in Polish) Dyscyplina naukowa, do której odnoszą się efekty uczenia się
(in Polish) E-Learning
(in Polish) Grupa przedmiotów ogólnouczenianych
Subject level
Learning outcome code/codes
Type of subject
Preliminary Requirements
Course coordinators
Learning outcomes
C.W49: Knows and understands the role of micronutrients and other food components in the prevention and treatment of diseases.
C.W50: Knows and understands the principles of rational nutrition at different stages of life, as well as in health and disease.
D.W14: Knows and understands the principles of health promotion, its objectives, and the main directions of health promotion activities.
E.U25: Is able to assess a patient’s nutritional status, identify eating disorders, and plan dietary management.
Assessment criteria
Conditions for Passing the Course and Taking the Examination are as below. Attendance at all lectures and seminars, as well as attendance and active participation in practical classes, is required. Throughout the duration of the course, one justified absence is permitted without the obligation to make up the class.
Any additional missed classes must be made up at another time with a different student group. Each make-up class must be arranged in advance with the course instructor. Individual make-up sessions are not allowed. Exceeding the permitted number of absences results in the obligation to retake the course in the following academic year.
The final assessment takes the form of a written test. Each student is entitled to one regular attempt and one resit attempt, the dates of which are determined by the course coordinator. Failure to achieve a passing grade at the resit attempt results in failing the course.
Final Test Requirements
The final test consists of 30 single-choice questions, each with 5 possible answers. A minimum of 65% correct answers is required to pass.
Grading Scale:
< 20 points – Fail (2)
20–22 points – Satisfactory (3)
23–25 points – Fairly good (3.5)
26–27 points – Good (4.0)
28–29 points – More than good (4.5)
30 points – Very good (5.0)
Practical placement
Are not planned.
Bibliography
1. Gawęcki J. (red.), Żywienie Człowieka. Podstawy nauki o żywieniu, cz. 1, Wyd. PWN, Warszawa 2022
2. Grzymisławski M., Moszak M., Żywienie człowieka zdrowego i chorego, cz. 2, Wyd. PWN, Warszawa 2022
3. Jarosz M., Rychlik E, Stoś K., Charzewska J. (red.), Normy żywienia człowieka i ich zastosowanie, NIZP-PZH
Additional information
Additional information (registration calendar, class conductors, localization and schedules of classes), might be available in the USOSweb system: