1. Know the basic characteristics of macro and micronutrients and their role in health and disease; 2. Understand the basic characteristics of the chemical composition of food; 3. Use the acquired knowledge in order to provide information on the proper selection of food and combinations of food to various population groups; 4. Use the acquired knowledge in order to provide the basic information on dietary products and supplements to patients.
Name | Lectures | Exercises | Laboratory |
---|---|---|---|
DEJAN JANČIĆ | 3x1 16B+5S+1P | ||
SANDRA JANČIĆ | 3x3 16B+5S+1P | ||
SNEŽANA KOMARICA | 3x3 16B+5S+1P |