Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

Wydział Biotechnologii i Hodowli Zwierząt - Biotechnology (S2)
specjalność: Biotechnology in animal production and environmental protection

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

Forma dydaktycznaKODSemestrGodzinyECTSWagaZaliczenie
laboratoriaL3 15 1,00,41zaliczenie
wykładyW3 15 1,00,59zaliczenie

Wymagania wstępne

KODWymaganie wstępne
W-1Basic knowledge about chemistry, nutrition, nutrients, and animal digestive physiology.

Cele przedmiotu

KODCel modułu/przedmiotu
C-1Knowledge 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

KODTreść programowaGodziny
laboratoria
T-L-1Methods of determination of the basic nutrients in feed– introduction2
T-L-2Determination of dry matter, ash and crude protein2
T-L-3Determination of crude fiber, fiber fractions (NDF, ADL, ADF) and crude fat3
T-L-4Assessment of the nutritional protein value3
T-L-5Estimate chemical assessment of the nutritional protein value3
T-L-6Interpretation of the obtained results and conclusions2
15
wykłady
T-W-1Animal nutrition – basic terms.3
T-W-2Nutritional value of protein.2
T-W-3Lipids - role of fatty acids in animal production and human health.3
T-W-4Role of carbohydrates in animal production and human health.3
T-W-5The influence of animal nutrition on environment.3
T-W-6Summary and conclusions.1
15

Obciążenie pracą studenta - formy aktywności

KODForma aktywnościGodziny
laboratoria
A-L-1Participation in classes15
A-L-2Preparing projects in groups5
A-L-3Consultation with the teacher10
30
wykłady
A-W-1Participation in lectures15
A-W-2Preparing for the exam5
A-W-3Consultation with the teacher10
30

Metody nauczania / narzędzia dydaktyczne

KODMetoda nauczania / narzędzie dydaktyczne
M-1Multimedia lecture
M-2Didactic disscusion
M-3Educational movies
M-4Practical exercises in laboratory

Sposoby oceny

KODSposób oceny
S-1Ocena formująca: Short test
S-2Ocena formująca: Practical exam
S-3Ocena podsumowująca: Writing exam

Zamierzone efekty uczenia się - wiedza

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób 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_W11C-1T-L-4, T-L-1, T-W-3, T-W-1, T-W-6, T-W-4, T-W-5M-3, M-2, M-1S-1, S-3

Zamierzone efekty uczenia się - umiejętności

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób 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_U04C-1T-L-4, T-L-2, T-L-6, T-L-3, T-L-5, T-W-6M-4, M-3, M-1S-2, S-3

Zamierzone efekty uczenia się - inne kompetencje społeczne i personalne

Zamierzone efekty uczenia sięOdniesienie do efektów kształcenia dla kierunku studiówOdniesienie do efektów zdefiniowanych dla obszaru kształceniaOdniesienie do efektów uczenia się prowadzących do uzyskania tytułu zawodowego inżynieraCel przedmiotuTreści programoweMetody nauczaniaSposób 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_K05C-1T-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-5M-4, M-3, M-2, M-1S-2, S-3

Kryterium oceny - wiedza

Efekt uczenia sięOcenaKryterium 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.
2,0Student does not have sufficient knowledge about the impact of food and diet on human health.
3,0Student has sufficient knowledge about the impact of food and diet on human health.
3,5Student has basic knowledge about the impact of food and diet on human health, knows and interpets
4,0Student has general knowledge about the impact of food and diet on human health.
4,5Student has broadened knowledge about the impact of food and diet on human health.
5,0Student has broadened, specific knowledge about the impact of food and diet on human health.

Kryterium oceny - umiejętności

Efekt uczenia sięOcenaKryterium 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.
2,0Student 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.
3,0Student 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.
3,5Student 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.
4,0Student 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.
4,5Student 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.
5,0Student 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 sięOcenaKryterium 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.
2,0Student 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.
3,0Student 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.
3,5Student 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.
4,0Student 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.
4,5Student 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.
5,0Student 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

  1. Julian E. Spallholz, Mallory Boylan, Judy A. Driskell., Nutrition: CHEMISTRY AND BIOLOGY, CRC Press, 1998, II, ISBN 0-8493-8504-0
  2. Rudolf Steiner, Nutrition: Food, Health and Spiritual Development, Rudolf Steiner Press, 2006
  3. 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

  1. MJ, Lanham-New SA, Cassidy A, Vorster HH, Introduction to Human Nutrition, A John Wiley & Sons, Ltd., 2009

Treści programowe - laboratoria

KODTreść programowaGodziny
T-L-1Methods of determination of the basic nutrients in feed– introduction2
T-L-2Determination of dry matter, ash and crude protein2
T-L-3Determination of crude fiber, fiber fractions (NDF, ADL, ADF) and crude fat3
T-L-4Assessment of the nutritional protein value3
T-L-5Estimate chemical assessment of the nutritional protein value3
T-L-6Interpretation of the obtained results and conclusions2
15

Treści programowe - wykłady

KODTreść programowaGodziny
T-W-1Animal nutrition – basic terms.3
T-W-2Nutritional value of protein.2
T-W-3Lipids - role of fatty acids in animal production and human health.3
T-W-4Role of carbohydrates in animal production and human health.3
T-W-5The influence of animal nutrition on environment.3
T-W-6Summary and conclusions.1
15

Formy aktywności - laboratoria

KODForma aktywnościGodziny
A-L-1Participation in classes15
A-L-2Preparing projects in groups5
A-L-3Consultation with the teacher10
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta

Formy aktywności - wykłady

KODForma aktywnościGodziny
A-W-1Participation in lectures15
A-W-2Preparing for the exam5
A-W-3Consultation with the teacher10
30
(*) 1 punkt ECTS, odpowiada około 30 godzinom aktywności studenta
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięBT_2A_BTZ-A-D5_W01Student has broadened general knowledge about the impact of animal nutrition on production, environment protection and human health.
Odniesienie do efektów kształcenia dla kierunku studiówBTap_2A_W11has extensive knowledge on the impact of biotechnology on human health and the functioning and development of animal and plant production
Cel przedmiotuC-1Knowledge 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 programoweT-L-4Assessment of the nutritional protein value
T-L-1Methods of determination of the basic nutrients in feed– introduction
T-W-3Lipids - role of fatty acids in animal production and human health.
T-W-1Animal nutrition – basic terms.
T-W-6Summary and conclusions.
T-W-4Role of carbohydrates in animal production and human health.
T-W-5The influence of animal nutrition on environment.
Metody nauczaniaM-3Educational movies
M-2Didactic disscusion
M-1Multimedia lecture
Sposób ocenyS-1Ocena formująca: Short test
S-3Ocena podsumowująca: Writing exam
Kryteria ocenyOcenaKryterium oceny
2,0Student does not have sufficient knowledge about the impact of food and diet on human health.
3,0Student has sufficient knowledge about the impact of food and diet on human health.
3,5Student has basic knowledge about the impact of food and diet on human health, knows and interpets
4,0Student has general knowledge about the impact of food and diet on human health.
4,5Student has broadened knowledge about the impact of food and diet on human health.
5,0Student has broadened, specific knowledge about the impact of food and diet on human health.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięBT_2A_BTZ-A-D5_U01Student 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.
Odniesienie do efektów kształcenia dla kierunku studiówBTap_2A_U10adheres to the basic principles of health and safety at work in the laboratory (GLP); can identify threats in the work of a biotechnologist, can react in hazardous situations with the use of health and safety rules
BTap_2A_U04analyzes factors affecting food production, quality and food safety; analyzes factors affecting the natural environment; determines the impact and importance of biotechnology in the protection of the natural environment and biodiversity
Cel przedmiotuC-1Knowledge 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 programoweT-L-4Assessment of the nutritional protein value
T-L-2Determination of dry matter, ash and crude protein
T-L-6Interpretation of the obtained results and conclusions
T-L-3Determination of crude fiber, fiber fractions (NDF, ADL, ADF) and crude fat
T-L-5Estimate chemical assessment of the nutritional protein value
T-W-6Summary and conclusions.
Metody nauczaniaM-4Practical exercises in laboratory
M-3Educational movies
M-1Multimedia lecture
Sposób ocenyS-2Ocena formująca: Practical exam
S-3Ocena podsumowująca: Writing exam
Kryteria ocenyOcenaKryterium oceny
2,0Student 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.
3,0Student 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.
3,5Student 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.
4,0Student 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.
4,5Student 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.
5,0Student 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.
PoleKODZnaczenie kodu
Zamierzone efekty uczenia sięBT_2A_BTZ-A-D5_K01Student 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.
Odniesienie do efektów kształcenia dla kierunku studiówBTap_2A_K01demonstrates the need to constantly improve general and directional knowledge; is aware of the purposefulness of raising the acquired knowledge both in professional activities and personal development
BTap_2A_K05shows discipline in individual work; willing to participate in group work; can creatively plan and implement own and team activities
Cel przedmiotuC-1Knowledge 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 programoweT-L-4Assessment of the nutritional protein value
T-L-2Determination of dry matter, ash and crude protein
T-L-6Interpretation of the obtained results and conclusions
T-L-3Determination of crude fiber, fiber fractions (NDF, ADL, ADF) and crude fat
T-L-5Estimate chemical assessment of the nutritional protein value
T-L-1Methods of determination of the basic nutrients in feed– introduction
T-W-3Lipids - role of fatty acids in animal production and human health.
T-W-1Animal nutrition – basic terms.
T-W-6Summary and conclusions.
T-W-4Role of carbohydrates in animal production and human health.
T-W-5The influence of animal nutrition on environment.
Metody nauczaniaM-4Practical exercises in laboratory
M-3Educational movies
M-2Didactic disscusion
M-1Multimedia lecture
Sposób ocenyS-2Ocena formująca: Practical exam
S-3Ocena podsumowująca: Writing exam
Kryteria ocenyOcenaKryterium oceny
2,0Student 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.
3,0Student 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.
3,5Student 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.
4,0Student 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.
4,5Student 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.
5,0Student 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.