Course syllabus A15-0223-B - Nutrition Basics (FAaFR - SS 2020/2021)

     Information sheet          Detailed content          Timetable          ECTS syllabus          

     Slovak          English          

University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Agrobiology and Food Resources
Course unit code: A15-0223-B
Course unit title: Nutrition Basics
Planned types, learning activities and teaching methods:
lecture1 hour weekly / 13 hours per semester of study (on-site method)
seminar3 hours weekly / 39 hours per semester of study (on-site method)

Credits: 6
Semester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
Assesment methods :
The term grade will consist of continuous assessment – one written exam (20 points) and one seminar work (20 points). End-of-term examination – written exam (60 points). Grading scale: letter grade A requires minimum 93 points, letter grade B requires minimum 86 points, letter grade C requires minimum 79 points, letter grade D requires minimum 72 points, letter grade E requires minimum 64 points. A student may earn units of credits in grading scale from A to E.
Learning outcomes of the course unit:
Student understands basics of nutrient metabolism including water, carbohydrates, lipids, amino acids, minerals and vitamins. Student understands the relation between contents, requirements and utilization of nutrients.
Course contents:
Biological importance of nutrients. Energy nutrients. Carbohydrates and lipids, their functions, consequences of their deficiency, sources. Building nutrients. Crude protein, mineral nutrients, their functions, consequences of their deficiency, resources. Active substances. Vitamins and other active substances, consequences of their deficiency, requirements, occurrence in feed and food. Water in animal nutrition. Digestibility of nutrients, determination methods of digestibility and influence factors of digestibility. Nutritional properties of feed and food. Influence of animal nutrition on the quality of animal products (milk, meat, eggs).
Recommended or required reading:
Hydina a zverina, potravinárske tabuľky, kol. autorov, 2001.
Mlieko a vajcia, potravinárske tabuľky, kol. autorov, 2000.
Výživná hodnota krmív, Petrikovič a kol., I. časť, 2000.
Výživná hodnota krmív, Petrikovič a kol., II. časť, 2000.
Základy výživy, Horniaková et al., 2010

Language of instruction: Slovak
Evaluation of course unit:
Assessed students in total: 257

30,0 %15,2 %21,4 %14,8 %17,5 %1,1 %
Name of lecturer(s): Dr.h.c. prof. Ing. Daniel Bíro, PhD. (examiner, instructor, lecturer)
doc. Ing. Branislav Gálik, PhD. (examiner, instructor, lecturer)
prof. Ing. Miroslav Juráček, PhD. (examiner, instructor, lecturer, person responsible for course)
doc. Ing. Michal Rolinec, PhD. (examiner, instructor, lecturer)
prof. Ing. Milan Šimko, PhD. (examiner, instructor, lecturer)
Last modification: 15. 10. 2019
Supervisor: prof. Ing. Miroslav Juráček, PhD. and programme supervisor

Last modification made by Gabriela Hvizdová on 10/15/2019.

Type of output: