Доступные курсы

Mental Health (1 ECTS)

SPORTS NUTRITION (2 ECTS)

Nutrition in school aged children ( 2 ECTS)

COPD (1 ECTS)

 

 
 
We welcome you to the course on nutrition in COPD. This Moodle will introduce you to the basics of nutritional strategy in patients with COPD, and you will learn about the main goals of treatment therapy in this category of patients. The course will introduce you to the key aspects of nutrition for patients with COPD, macronutrients, and micronutrients necessary to normalize the status of patients.
COPD is one of the non-communicable diseases and also the 
nd the number of patients with this disease is growing steadily every year. If medical professionals have the skills to correct syndromes that develop with this pathology using therapeutic nutrition and diet, a medical professional can improve the quality of life of patients, reduce the number of exacerbations of the disease, and increase life expectancy.
Goals of the course:
The goal of the course is to obtain the necessary knowledge to determine nutritional support recommendations for patients with COPD in accordance with specific medical needs in clinical practice.
After the course, students should be able to:
✔ describe the guidelines of nutritional therapy for COPD;
✔ describe adaptable nutrition plans to meet specific medical needs based on the preferences of patients with COPD;
✔ explain and calculate recommended daily intake levels for macronutrients (proteins, carbohydrates, fats) and microelements (vitamins, minerals) in COPD patients, considering factors such as age, disease severity, and comorbidities;
✔ have skills to develop a nutrition recommendation to correct excess/deficit weight, muscle atrophy, and energy deficiency in COPD patients and to determine the indications, priorities, and effectiveness of oral and enteral nutrition for patients with COPD.

Human Nutrition (1 ECTS)

GENERAL

 

We welcome you to the course "Human Nutrition"  

Our body requires the ingestion and utilisation of food components to fulfil its basic functions. This is referred to as nutrition. Humans obtain most of their nutrients from their daily eating habits. According to age and physical conditions, the needed nutrients vary. 

Course duration- 1 ECTS (25 hours)

 Goals of the course: students  will proceed to evaluate the general concept of nutrition and explore the relevance and the roles of the essential nutrients and their components. The module will continue with a specific part dedicated to the macro- and micro-nutrients, and hydration, presenting the sources and their benefits.

Then, the course will be focusing on the concepts of energy balance, and on the elements and fundamental methods for determining if a person’s diet contains enough nutrients to promote health. The major topics will be presented considering each essential nutrient and recommended daily food intake.

After completion of the course, students will be able to:

  • describe nutritional principles with regard to the major nutrient classes and their effects on human physiology;
  • recall the nutritional value of many of the different foods available;
  • describe the effects of various processing and preparation techniques on nutritional value;
  • analyze current, and often controversial, nutrition needs, issues and research trends;
  • assess their own eating habits and critically assess their own nutrient requirements;
  • explain how nutrition supports physical activity and performance.

Clinical Nutrition practice in chronic kidney diseases 1 ECTS

WELCOME TO THE COURSE CLINICAL NUTRITION PRACTICE IN CHRONIC KIDNEY DISEASES!

This course is focused on the nutritional management of chronic kidney diseases. We will learn general information about chronic kidney diseases and their stages. Each class will highlight the most important disorders in chronic kidney disease and nutritional methods for their correction. During the course, we will review cases to enhance understanding of the management of complications in chronic kidney disease (CKD). We welcome students who are interested in kidney disease and nutrition with appropriate pre-requisite completion.

Nutrition and sustainability ( 2 ECTS)

This course explores the challenges of eating well around the globe considering environmental and economic factors, as well as access to and availability of nutritious food. Relying on the disciplines of food and resource economics, food science, and human nutrition, the course investigates and reflects on the contemporary international issues of global nutrition and sustainability from both economic and health perspectives. Major themes include the economics of global food systems, the growing problem of food waste, the implications of population growth, the impact of various eating patterns (e.g. animal sourced proteins, vegan, vegetarian, etc.) on the environment, the issues of food security and sustainability, and the elusive meaning of “healthy” eating.

Nutrition in Elderly (1 ECTS): WELCOME to the Course

Upon completion of this course, you will be able to:

1. Identify of the eating choices of elderly. 

2. Provide reasoning of general eating choices of elderly. 

3. Assess macronutrients and micronutrients’ intake requirements. 

4. Provide recommendations regarding the healthy diet suitable for elderly. 

5. Create a diet plan of elderly to maintain health or improve their health condition.

Metabolic Syndrome (3 ECTS)

Old Products - New Components ( 1 ECTS)

his course explores the main food product components and their impact on human health. Topics include main factors which may cause changes in food product components. The course then focuses on scientific side of changed food product components. 

After completing this course you will be able to

  • know main food product components and their impact on human health. 
  • know factors, which may lead to changes in food product components.
  • analyze scientific papers in order to find evidence on food product component changes. 
  • give recommandations to prevent changes in composition of food products.

This course includes 4  topics for 25 hours: 12 hours variouse class activities and 13 for self study. (1 ECTS)

Lesson 1:  The main of food products. Phytonutrients, minerals and vitamins. Their impact on health
Lesson 2:   Unfavorable environmental factors and nutrigenomics. Chemical fertilizers, herbicides, pesticides, chemical fertilizers
Lesson 3: Basic food products: what has changed in their composition? Aquaponics.
Lesson 4: How does the composition of food change if stored incorrectly? Plastic containers, plastic bags, oil under sunlight