The course covers the principles of specific types of nutrition depending on age, body mass, health status, physical activity, religion, food intolerances, allergic reactions, various dietary restrictions, and alternative food substitutes.
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- Demonstrate knowledge and understanding of course content by defining and describing basic terms about food, nutrition, and functional food.
- Present acquired knowledge, ideas, problems, and solutions independently and in a team.
- Analyze and comment on the specifics of the diet of a certain population concerning age (children, adolescents, adults, and the elderly).
- Analyze and comment on the specifics of diet concerning health status (especially for diseases caused by bad eating habits).
- Analyze and highlight the advantages of Croatian traditional gastronomy.
- Analyze and comment on the labeling of Croatian products, autochthonous Croatian dishes, and drinks.
- Analyze, compare, and plan nutrition for food allergies and intolerances.
- Analyze, compare, and plan dietary specifics depending on physical activity and weight.
- Analyze and compare dietary specifics depending on the religion and tradition of a particular population.
- Use materials and tools for searching scientific and professional literature in the mother tongue and English.
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Prehrana u turizmu: Hrana i turizam I., Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2016.
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Nutricionizam u turizmu. Interna skripta - handouts ., Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2022.
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Hrana pod povećalom: kako razumjeti i primijeniti znanost o prehrani?, Vranešić, D., Alebić , I., Profil, Zagreb, 2006.
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Krauses Food and Nutrition Therapy., Mahan, K.L., Esoot Stumo, S., SAUNDERS Elsevier 12e, St Luise, Missouri, 2008.
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Trendovi u prehrani., Krešić, G., Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija., 2012.
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Prehrana u turizmu: Pića i napitci., Gaćina, N., Veleučilište u Šibeniku, Šibenik, 2022.
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Pristupačnost