Wydział Biotechnologii i Hodowli Zwierząt - Biotechnology (S2)
Sylabus przedmiotu Animal nutrition in relation to efficiency production and environment protection:
Informacje podstawowe
| Kierunek studiów | Biotechnology | ||
|---|---|---|---|
| Forma studiów | studia stacjonarne | Poziom | drugiego stopnia |
| Tytuł zawodowy absolwenta | magister inżynier | ||
| Obszary studiów | charakterystyki PRK, kompetencje inżynierskie PRK | ||
| Profil | ogólnoakademicki | ||
| Moduł | — | ||
| Przedmiot | Animal nutrition in relation to efficiency production and environment protection | ||
| Specjalność | Biotechnology in animal production and environmental protection | ||
| Jednostka prowadząca | Katedra Nauk o Zwierzętach Monogastrycznych | ||
| Nauczyciel odpowiedzialny | Arkadiusz Pietruszka <Arkadiusz.Pietruszka@zut.edu.pl> | ||
| Inni nauczyciele | Anita Kołodziej-Skalska <Anita.Kolodziej@zut.edu.pl> | ||
| ECTS (planowane) | 2,0 | ECTS (formy) | 2,0 |
| Forma zaliczenia | zaliczenie | Język | polski |
| Blok obieralny | — | Grupa obieralna | — |
Formy dydaktyczne
Wymagania wstępne
| KOD | Wymaganie wstępne |
|---|---|
| W-1 | Basic knowledge about chemistry, nutrition, nutrients, and animal digestive physiology. |
Cele przedmiotu
| KOD | Cel modułu/przedmiotu |
|---|---|
| C-1 | Knowledge about the nutritional value of food products, the structure and importance of nutrients and the impact of nutrition and diet on animal production and environment protection. |
Treści programowe z podziałem na formy zajęć
| KOD | Treść programowa | Godziny |
|---|---|---|
| laboratoria | ||
| T-L-1 | Methods of determination of the basic nutrients in feed– introduction | 2 |
| T-L-2 | Determination of dry matter, ash and crude protein | 2 |
| T-L-3 | Determination of crude fiber, fiber fractions (NDF, ADL, ADF) and crude fat | 3 |
| T-L-4 | Assessment of the nutritional protein value | 3 |
| T-L-5 | Estimate chemical assessment of the nutritional protein value | 3 |
| T-L-6 | Interpretation of the obtained results and conclusions | 2 |
| 15 | ||
| wykłady | ||
| T-W-1 | Animal nutrition – basic terms. | 3 |
| T-W-2 | Nutritional value of protein. | 2 |
| T-W-3 | Lipids - role of fatty acids in animal production and human health. | 3 |
| T-W-4 | Role of carbohydrates in animal production and human health. | 3 |
| T-W-5 | The influence of animal nutrition on environment. | 3 |
| T-W-6 | Summary and conclusions. | 1 |
| 15 | ||
Obciążenie pracą studenta - formy aktywności
| KOD | Forma aktywności | Godziny |
|---|---|---|
| laboratoria | ||
| A-L-1 | Participation in classes | 15 |
| A-L-2 | Preparing projects in groups | 5 |
| A-L-3 | Consultation with the teacher | 10 |
| 30 | ||
| wykłady | ||
| A-W-1 | Participation in lectures | 15 |
| A-W-2 | Preparing for the exam | 5 |
| A-W-3 | Consultation with the teacher | 10 |
| 30 | ||
Metody nauczania / narzędzia dydaktyczne
| KOD | Metoda nauczania / narzędzie dydaktyczne |
|---|---|
| M-1 | Multimedia lecture |
| M-2 | Didactic disscusion |
| M-3 | Educational movies |
| M-4 | Practical exercises in laboratory |
Sposoby oceny
| KOD | Sposób oceny |
|---|---|
| S-1 | Ocena formująca: Short test |
| S-2 | Ocena formująca: Practical exam |
| S-3 | Ocena podsumowująca: Writing exam |
Zamierzone efekty uczenia się - wiedza
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|---|
| BT_2A_BTZ-A-D5_W01 Student has broadened general knowledge about the impact of animal nutrition on production, environment protection and human health. | BTap_2A_W11 | — | — | C-1 | T-L-4, T-L-1, T-W-3, T-W-1, T-W-6, T-W-4, T-W-5 | M-3, M-2, M-1 | S-1, S-3 |
Zamierzone efekty uczenia się - umiejętności
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|---|
| BT_2A_BTZ-A-D5_U01 Student follows the rules of Good Laboratory Practice, conducts determinations and interprets the results of basic composition of food products and chooses healthy ones. Student estimates and analyzes the risks associated with the use of GMO in food. | BTap_2A_U10, BTap_2A_U04 | — | — | C-1 | T-L-4, T-L-2, T-L-6, T-L-3, T-L-5, T-W-6 | M-4, M-3, M-1 | S-2, S-3 |
Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne
| Zamierzone efekty uczenia się | Odniesienie do efektów kształcenia dla kierunku studiów | Odniesienie do efektów zdefiniowanych dla obszaru kształcenia | Odniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżyniera | Cel przedmiotu | Treści programowe | Metody nauczania | Sposób oceny |
|---|---|---|---|---|---|---|---|
| BT_2A_BTZ-A-D5_K01 Student demonstrates the need to constantly improve general and directional knowledge, discipline in individual work willing to participate in group work, can creatively plan and implement own and team activities. | BTap_2A_K01, BTap_2A_K05 | — | — | C-1 | T-L-4, T-L-2, T-L-6, T-L-3, T-L-5, T-L-1, T-W-3, T-W-1, T-W-6, T-W-4, T-W-5 | M-4, M-3, M-2, M-1 | S-2, S-3 |
Kryterium oceny - wiedza
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| BT_2A_BTZ-A-D5_W01 Student has broadened general knowledge about the impact of animal nutrition on production, environment protection and human health. | 2,0 | Student does not have sufficient knowledge about the impact of food and diet on human health. |
| 3,0 | Student has sufficient knowledge about the impact of food and diet on human health. | |
| 3,5 | Student has basic knowledge about the impact of food and diet on human health, knows and interpets | |
| 4,0 | Student has general knowledge about the impact of food and diet on human health. | |
| 4,5 | Student has broadened knowledge about the impact of food and diet on human health. | |
| 5,0 | Student has broadened, specific knowledge about the impact of food and diet on human health. |
Kryterium oceny - umiejętności
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| BT_2A_BTZ-A-D5_U01 Student follows the rules of Good Laboratory Practice, conducts determinations and interprets the results of basic composition of food products and chooses healthy ones. Student estimates and analyzes the risks associated with the use of GMO in food. | 2,0 | Student does not have sufficient abilities in aspects of impact of food and diet on human health, can not conduct basic laboratory analyses and interpret the results od basic composition of food. |
| 3,0 | Student has sufficient abilities in aspects of impact of food and diet on human health, can conduct basic laboratory analyses and interpret the results od basic composition of food. | |
| 3,5 | Student has basic abilities in aspects of impact of food and diet on human health, can conduct basic laboratory analyses and interpret the results od basic composition of food. | |
| 4,0 | Student has general abilities in aspects of impact of food and diet on human health, can conduct basic laboratory analyses and well interpret the results od basic composition of food. | |
| 4,5 | Student has advanced abilities in aspects of impact of food and diet on human health, can conduct basic laboratory analyses and well interpret the results od basic composition of food. | |
| 5,0 | Student has exellent abilities in aspects of impact of food and diet on human health, can conduct basic laboratory analyses and well interpret the results od basic composition of food. |
Kryterium oceny - inne kompetencje społeczne i personalne
| Efekt uczenia się | Ocena | Kryterium oceny |
|---|---|---|
| BT_2A_BTZ-A-D5_K01 Student demonstrates the need to constantly improve general and directional knowledge, discipline in individual work willing to participate in group work, can creatively plan and implement own and team activities. | 2,0 | Student does not show sufficient need to improve general and directional knowledge and discipline in individual work, avoids group work and can not plan own and team activities. |
| 3,0 | Student shows sufficient need to improve general and directional knowledge and discipline in individual work, participates in group work and can plan own and team activities. | |
| 3,5 | Student shows more than sufficient need to improve general and directional knowledge and discipline in individual work, participates in group work and can plan own and team activities. | |
| 4,0 | Student shows a big need to improve general and directional knowledge and discipline in individual work, willingly participates in group work and can plan own and team activities. | |
| 4,5 | Student shows a big need to improve general and directional knowledge and discipline in individual work, willingly participates in group work and can well plan own and team activities. | |
| 5,0 | Student shows a great need to improve general and directional knowledge and discipline in individual work, willingly participates in group work and can plan exellent own and team activities. |
Literatura podstawowa
- Julian E. Spallholz, Mallory Boylan, Judy A. Driskell., Nutrition: CHEMISTRY AND BIOLOGY, CRC Press, 1998, II, ISBN 0-8493-8504-0
- Rudolf Steiner, Nutrition: Food, Health and Spiritual Development, Rudolf Steiner Press, 2006
- Susan Allport, The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them, University of California Press, 2006
Literatura dodatkowa
- MJ, Lanham-New SA, Cassidy A, Vorster HH, Introduction to Human Nutrition, A John Wiley & Sons, Ltd., 2009