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Public Health Aspects of Nutrition
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Module:
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Basic Sciences
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ECTS:
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3
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Contact hours – lectures:
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30
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Contact hours – seminar:
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15
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Contact hours – clinical exercises:
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0
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Contact hours – clinical practice:
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0
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Holder of subject:
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Dr Cirila Hlastan Ribič, Assistant Professor
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Education providers:
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- Dr Cirila Hlastan Ribič, Assistant Professor
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Level of study:
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First Bologna cycle professional education study program
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Semester:
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Summer |
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Language:
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Slovene/English
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Subject specific competences:
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The student:
- Students recognize definitions used in public health nutrition and the key Public Health issues.
- Students demonstrate advanced knowledge of human nutrition as regards food, diet & health at biological, social and policy levels.
- Assess critically, select and apply a range of appropriate research skills and techniques; including: anthropometry, dietary analysis, statistics, epidemiology, qualitative methods, research, computing and information retrieval.
- Student is introduced how to go about developing a nutrition programme to affect change in a population eating behaviour.
- Students recognize the individual and ecological models which have been developed in order to affect change in people's eating patterns.
- Interpret and synthesise the different types of data used to analyse and assess nutritional problems at population and population sub-group levels.
- Evaluate critically the findings of scientific studies on public health nutrition.
- Disseminate and present research findings in a range of formats and contexts.
- Identify and formulate appropriate responses and interventions to address nutritional problems, taking into account public health and social policy contexts.
- Students recognize the fundamental importance of multistrategic, multidisciplinary approach.
- Students acquire social marketing in public health nutrition.
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Mandatory and recommended references:
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Mandatory references:
- Gibney M.J., Margetts B.M., Kearney J.M., Arab L. 2004. Public Health Nutrition. Great Britain, Blackwell Publishing: 378 p.
- Mahan K, Escott-Stump S. Krause's Food, Nutrition & Diet Therapy (12th ed). W B Saunders Company, Philadelphia, 2008.
- Whitney E.N., Cataldo C.B., Rolfes S.R., 2006. Understanding normal and clinical nutrition. West/Wadsworth, seventh edition, 958 s.
- Referenčne vrednosti za vnos hranil / Referenzwerte für die nährstoffzufuhr / Nemška družba za prehrano (DGE) (Oblikovanje, razvoj in prevod: Delovna skupina za pripravo "Referenčnih vrednosti za vnos hranil"). 1. izdaja prevoda v Sloveniji, Ljubljana, 2003.
Recommended references:
- Bendich, A., Deckelbaum, R. J. Preventive Nutrition. (2005). The Comprehensive Guide for Health Professionals. Humana Press, Totowa, NJ.
- Resolucija o nacionalnem programu prehranske politike. Državni zbor RS, Uradni list RS, št. 39/2005, 2005.
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Study obligations:
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- 100% obligatory attendance at seminars
- seminar work
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Assessment methods:
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- written examination (80%)
- Assignment (20%)
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