English for Dietetics

Barbara Gorbacz-Gancarz, Lucyna Ostrowska, Ewa Stefańska, Eunika Supińska, Ewa Szczepaniak

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ISBN/ISSN:

978-83-200-5180-3

DOI:

Wydawnictwo:

PZWL Wydawnictwo Lekarskie

Rok wydania:

2016

Liczba stron:

326

XML:ISBN/ISSN:

ONIX MARC21

Bibliografia:

. English for Dietetics. Red. Gorbacz-Gancarz, Barbara; Ostrowska, Lucyna; Stefańska, Ewa; Supińska, Eunika; Szczepaniak, Ewa . : PZWL Wydawnictwo Lekarskie, 2016, 326 s. ISBN 978-83-200-5180-3

Bibliografia refWorks:

RT Book, Whole

SR Electronic(1)

A2 Gorbacz-Gancarz, B.

A2 Ostrowska, L.

A2 Stefańska, E.

A2 Supińska, E.

A2 Szczepaniak, E.

T1 English for Dietetics

PB PZWL Wydawnictwo Lekarskie

YR 2016

SN 978-83-200-5180-3

Bibliografia BibTex:

@Book{ 162593, author = "", editor = "Gorbacz-Gancarz, Barbara and Ostrowska, Lucyna and Stefańska, Ewa and Supińska, Eunika and Szczepaniak, Ewa", title = "English for Dietetics", publisher = "PZWL Wydawnictwo Lekarskie", year = "2016", address = "", isbn = "978-83-200-5180-3" }

Bibliografia endNote:

TY - BOOK

AU -

ED - Gorbacz-Gancarz, Barbara

ED - Ostrowska, Lucyna

ED - Stefańska, Ewa

ED - Supińska, Eunika

ED - Szczepaniak, Ewa

TI - English for Dietetics

PB - PZWL Wydawnictwo Lekarskie

CY -

PY - 2016

SN - 978-83-200-5180-3

ER -

Netografia (standard APA):

. Red. Gorbacz-Gancarz, Barbara; Ostrowska, Lucyna; Stefańska, Ewa; Supińska, Eunika; Szczepaniak, Ewa. English for Dietetics [baza danych online] : PZWL Wydawnictwo Lekarskie, 2016 [dostęp: 14 07 2024]. Dostęp w Ibuk Libra: https://libra.ibuk.pl/reader/english-for-dietetics-barbara-gorbacz-gancarz-162593.

Menus and diets, Studying Dietetics, Dietician and Nutritionist

English for Dietetics to pierwszy podręcznik do nauki specjalistycznego języka angielskiego na poziomie B1/B2 wg Europejskiego Systemu Opisu Kształcenia Językowego przeznaczony dla studentów dietetyki. Powstał dzięki współpracy nauczycieli akademi...

Więcej

ISBN/ISSN:

978-83-200-5180-3

DOI:

Wydawnictwo:

PZWL Wydawnictwo Lekarskie

Rok wydania:

2016

Liczba stron:

326

XML:ISBN/ISSN:

ONIX MARC21

Przedmowa10
Unit 1. Studying Dietetics and Nutrition Dietetics and nutrition as a branch of science l Studying dietetics and nutrition l A formal letter and email12
Unit 2. A Dietician and Nutritionist Professional tasks of a dietician/nutritionist l Workplaces l A professional profile of a dietician/ nutritionist l A CV and cover letter32
Unit 3. Body parts The basic structure of the human body l Cavities and organs47
Unit 4. Systems of the human body Systems and organs of the human body – structure and functions56
Unit 5. The digestive system and the process of digestion Organs of the digestive system l Digestive system in cooperation with other systems l Digestive enzymes and hormones l The second brain63
Unit 6. Nutritional Chemistry Basic notions of chemistry l Mathematical numbers and chemical expressions l Macroelements and microelements l Electrolytes l Macronutrients l Vitamins80
Unit 7. Dietary guidelines Types of food l History of Food Pyramid in the USA – New Food Pyramid, My Plate l Food Pyramid in Poland106
Unit 8. Menu Planning and Culture Food patterns based on culture, customs, religion or philosophy l Menus and diets l Creating a menu l Meals and cooking techniques l Graphs in presenting dietary issues120
Unit 9. New food – genetically modified, functional and convenience food New food l Probiotics and prebiotics l Eating habits l Concerns about genetically modified food l Convenience food consumption139
Unit 10. Nutrition Assessment The 24-hour dietary recall l The food diary l Nutritional status and its features l Signs of nutritional deficiency diseases l Cumulative effects of nutrition155
Unit 11. Vegetarianism – food and healt h Vegetarianism and a variety of a plant-based diet l Vegetarian diet and disease prevention l Non-meat sources of nutrients l Vegetarian dishes and recipes l Food preparation techniques173
Unit 12. Therapeutic and special diets Types of therapeutic diets l Diet-treatable diseases l Diet in pregnancy and breastfeeding l The eatwell plate190
Unit 13. Dietary consultation Patient-centred communication approach l Abbreviations l Laboratory and anthropometric reports l Specialist and lay terminology l Making an appointment by phone l Medical history l Taking dietary history l Case report l 24-hour dietary recall l Dietary preferences205
Unit 14. Additional reading practice – miscellaneous texts Clinical eating disorders l Anorexia nervosa l Bulimia nervosa l Binge Eating and Compulsive Eating Disorder l A Scientific text. The abstract. l What’s behind the headlines?225
Appendix 1. Answer Key242
Appendix 2. Scripts277
Appendix 3. Glossary Food products and dishes Food processing Institutions, departments, fields of study, posts and functions Wordlist304
References324

Postgraduatestudy

PostgraduatesatKing’saremembersofanintellectuallystimulating

environmentthatoffersworld-classresearchsupportfacilitiesandabroadand

innovativeskillsdevelopmentprogramme.

ResearchinNutritionalSciencesmayleadtoanMPhil(twoyearsfulltime)or

PhD(threeyearsfulltime).

Findoutmoreaboutourpostgraduateprogrammes.

•

NutritionMSc/Diploma

DieteticsMSc/Diploma

Researchprogrammes

www.kcl.ac.uk/lsm/research/divisions/dns/study/nutrition/study/ug/bsc.aspx

NutritionBSc(3yearprogramme)

TheNutritionBScprogrammeatKing’squalifesstudentsforawidevariety

ofcareers.Theprogrammeisnormallystudiedfull-timeoverthreeyears,

thoughprovisionexistsforpart-timestudyduringoneoftheyears.Itisa

broaddegree,allowingnutritiontobestudiedinthecontextofotherbiological

sciences.Specialistmodulesinnutritionmakeupapproximatelyhalfthe

programme,spreadoverallthreeyearstoallowprogressioninthedepthof

studyandthebreadthofsubjectknowledge.Inyearstwoandthree,students

areallowedsuffcientchoicetodevelopacoherentprogrammeofstudyina

varietyofrelateddisciplines.Thisenablesthegraduatetoworkinanumberof

nutrition-relatedfelds,andrecognisesthefactthatnutritionalsciencedevelops

bythesubject’sinterfacewithotherbiologicalsciences.

Studentsmayapplyforanextramuralplacementbetweensecondandfnal

year,takinguppaidemploymentinfoodindustryorresearchestablishmentin

theUKorelsewhereinEurope.

TheprogrammeisaccreditedbytheNutritionSociety.Graduatesaretherefore

eligibletoapplyfordirectentrytotheUKVoluntaryRegisterofAccredited

Nutritionists.

www.kcl.ac.uk/lsm/research/divisions/dns/study/nutrition/study/ug/bsc.aspx

Teachingandlearningstyle

Teachingisbasedonlectures,seminars,tutorials,practicalclasses,directed

readingandsupervisedresearch.Thereisamplescopeforstudentstopursue

theirownlinesofinterestincoursework,researchprotocoldesignandproject

choice.TheFranklinWilkinsBuildinglibraryfacilitatesliteraturebasedand

electronicwork.TheMetabolicResearchUnitintheDepartmentfacilitatesthe

runningofsmallhumanclinicaltrials.TheDieteticKitchenintheDepartment

facilitatesthepreparationoffood-basednutritioninterventions.Thelaboratories

intheDepartmentandtheFranklinWilkinsBuildingGenomicsCentrefacilitate

state-of-the-artmolecularnutritionresearch.Youwillalsobeassigneda

PersonalTutorwhocanadviseonacademicorpersonalissuesyoumaybe

experiencing.

www.kcl.ac.uk/lsm/research/divisions/dns/study/nutrition/study/ug/bsc.aspx

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English for Dietetics

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