Nutrition

Course Information
TitleΕισαγωγή στην επιστήμη της διατροφής / Nutrition
CodeΙΑ2400
FacultyPhysical Education and Sport Science
SchoolPhysical Education and Sport Science (Serres)
Cycle / Level1st / Undergraduate
Teaching PeriodWinter/Spring
CommonNo
StatusActive
Course ID260000568

Programme of Study: UPS of School of Physical Education and Sports Science in Serres (2014)

Registered students: 81
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory CourseWinter/Spring-3
Class Information
Academic Year2025 – 2026
Class PeriodWinter
Faculty Instructors
Weekly Hours2
Total Hours26
Class ID
600275693
EPIChallenges
  • Global Health
Type Of Offer
  • Disciplinary Course
Course Type 2021
Skills Development
Course Type 2016-2020
  • Background
Course Type 2011-2015
General Foundation
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
General Prerequisites
The course aims to introduce students to the fundamental principles of human nutrition and the essential role of nutrients in the human diet, with particular emphasis on the role of nutrition in health. It provides foundational knowledge necessary for understanding the dietary needs of various population groups. Furthermore, it familiarizes students with national dietary guidelines for different age groups and the nutritional recommendations specific to the Greek population. The knowledge acquired will be equally valuable for Physical Education teachers, as it enhances their ability to support students’ overall health and performance through pedagogical interventions that incorporate sound nutritional practices. It is also beneficial for exercise and sports science professionals, enabling them to contribute to interdisciplinary work and collaborations effectively.
Learning Outcomes
he aim of this course is to develop the fundamental knowledge, attitudes, and skills of students in the Department of Physical Education and Sport Science (TEFAA) regarding the relationship between nutrition and health. The course prepares students to address issues of nutrition education in school and athletic environments with scientific accuracy, pedagogical sensitivity, and practical competence. Upon successful completion of the course, students will be able to: Knowledge •Recognition of basic nutrients – Understanding the function and significance of macro- and micronutrients in human nutrition. •Understanding nutritional requirements – Identifying variations in nutritional needs across life stages, activity levels, and health status. •Familiarity with national dietary guidelines – Classifying and interpreting Greek national dietary recommendations by age group. •Scientific documentation of nutrition issues – Knowing the methods and sources required to evidence-based support dietary choices. Skills •Application of nutrition education principles – Adapting lesson plans or educational seminars for school and athletic contexts. •Investigation of nutritional needs – Collecting and analyzing data to assess individual and/or group nutritional characteristics. •Design of interventions – Developing practical nutrition education plans tailored to specific populations. •Evaluation of effectiveness – Using appropriate tools to assess the impact and outcomes of nutrition-related interventions. Competencies •Scientific approach – Addressing dietary issues through critical thinking and evidence-based, up-to-date scientific knowledge. •Pedagogical sensitivity – Adapting teaching strategies to the specific needs and settings of students or sports teams. •Interdisciplinary collaboration – Cooperating with health professionals, such as exercise specialists and psychologists, for the design and implementation of nutrition interventions.
General Competences
  • Apply knowledge in practice
  • Adapt to new situations
  • Work in teams
  • Work in an interdisciplinary team
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
•Introduction to Human Nutrition – Understanding fundamental concepts of nutrition. •Energy and Metabolism – Understanding metabolism and energy balance; calculating caloric requirements; adapting energy intake targets; identifying factors that affect resting metabolic rate. •Carbohydrates: Energy Source and Types – Understanding carbohydrate types and functions; analyzing the glycemic index; recommending carbohydrate intake. •Proteins: Understanding the role of proteins in human nutrition, their dietary sources, and relevant nutritional recommendations. •Lipids: Types and Functions – Understanding types and roles of dietary fats; assessing fat intake; adjusting dietary plans according to lipid needs. •Vitamins: Water- and Fat-Soluble – Understanding the roles of vitamins; distinguishing between water- and fat-soluble vitamins; detecting potential deficiencies and applying prevention strategies. •Minerals and Trace Elements – Understanding the functions of minerals; classifying essential elements; designing a mineral-rich dietary plan. •Water: Hydration and Homeostasis Regulation – Understanding the importance of water; estimating daily hydration needs; assessing fluid balance. •Νutritional Needs by Age Group – Understanding age-specific nutritional requirements; correlating life stages with nutrient needs. •National Dietary Guidelines – Understanding national dietary recommendations; interpreting guidelines for different population groups. •Educational Interventions and Nutrition Education – Understanding the role of health education; designing educational programs; adapting content for targeted groups. •Obesity – Understanding the causes of obesity; recognizing risk factors; identifying and applying strategies for management and intervention.
Educational Material Types
  • Notes
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures501.9✓
Fieldwork140.5✓✓
Reading Assigment140.5✓✓
Total783
Student Assessment
Description
Written exam of the theory (80% of the total grade) which includes: • Multiple choice questions • Short answer questions During the semester, and on scheduled dates, students are invited to participate in two mid-term formative assessments with multiple choice questions and short answers. The results of the evaluation contribute to a percentage of 20% in the final grade.
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Summative)
Bibliography
Course Bibliography (Eudoxus)
1.Εγχειρίδιο τροφίμων και διατροφής της Αμερικανικής Διαιτητικής Εταιρίας προσαρμοσμένο στον ελληνικό τρόπο ζωής, Roberta Larson Duyff, Επιμέλεια για την ελληνική έκδοση Ειρ. Κοΐδου, εκδ. Σοφία, 2014 2.Εισαγωγή στη διατροφή του ανθρώπου, Μ. Gibney, H Vorster, F. Kok. Επιμέλεια Αντ. Ματάλα, Μ. Γιαννακούλια), εκδ. Παρισιάνου, 2007 3. ΔΙΑΤΡΟΦΗ του ΑΝΘΡΩΠΟΥΚωδικός Βιβλίου στον Εύδοξο: 86196843
Additional bibliography for study
Διατροφή για υγεία, Άσκηση και Αθλητισμό Μ.Χασαπίδου, Α. Τσιλιγκίρογλου-Φαχαντίδου University Studio Press Salto 2002 Θεσσαλονίκη ΣΥΓΧΡΟΝΗ ΔΙΑΤΡΟΦΗ ΚΑΙ ΔΙΑΙΤΟΛΟΓΙΑ Παπανικολάου Γ. Θυμάρι 2005 Αθήνα Αξιόπιστες Ιστοσελίδες για Θέματα Διατροφής Διεθνείς Οργανισμοί & Επιστημονικοί Φορείς World Health Organization (WHO) – Nutrition https://www.who.int/health-topics/nutrition ➤ Πολιτικές δημόσιας υγείας και οδηγίες για τη διατροφή παγκοσμίως. Food and Agriculture Organization of the United Nations (FAO) https://www.fao.org/nutrition ➤ Θέματα διατροφικής ασφάλειας, παιδικής διατροφής και βιωσιμότητας τροφίμων. European Food Safety Authority (EFSA) https://www.efsa.europa.eu/en/topics/topic/nutrition ➤ Επιστημονικές γνώμες και αξιολογήσεις για τη διατροφή και τα τρόφιμα στην Ε.Ε. U.S. Department of Agriculture (USDA) – MyPlate https://www.myplate.gov ➤ Πρακτικός οδηγός για ισορροπημένη διατροφή και σχεδιασμό γευμάτων. National Institutes of Health (NIH) – Nutrition https://www.nutrition.gov ➤ Ολοκληρωμένος οδηγός για θρέψη, ασθένειες, ηλικιακές ανάγκες και fitness. Harvard T.H. Chan School of Public Health – Nutrition Source https://www.hsph.harvard.edu/nutritionsource ➤ Τεκμηριωμένα άρθρα για την υγιεινή διατροφή, μεθοδολογίες και επιστημονικές εξελίξεις. Για αξιόπιστες πληροφορίες σχετικά με θέματα διατροφής, μπορείτε να επισκεφθείτε τις ακόλουθες ιστοσελίδες: Ελληνικό Ινστιτούτο Διατροφής (ΕΙΔ): Παρέχει επιστημονικά τεκμηριωμένες πληροφορίες και προγράμματα που προάγουν την υγιεινή διατροφή και την ευεξία.​ Food For Health Ενιαίος Φορέας Ελέγχου Τροφίμων (ΕΦΕΤ) – Διατροφικές Συστάσεις: Προσφέρει οδηγίες και συστάσεις για ισορροπημένη διατροφή, βασισμένες σε επιστημονικά δεδομένα.​ Food and Nutrition Information Center (FNIC): Ένας από τους κορυφαίους παγκόσμιους διαδικτυακούς τόπους με πληροφορίες για τη διατροφή, φιλοξενούμενος από τη National Agricultural Library (NAL) του USDA. Περιέχει περισσότερους από 2.500 συνδέσμους σε αξιόπιστες πληροφορίες που αφορούν τη διατροφή. ​ scienceweb.gr British Nutrition Foundation (BNF): Αποστολή του BNF είναι να κάνει την επιστήμη της διατροφής προσιτή σε όλους, καλύπτοντας θέματα όπως υγιεινή ζωή, επιστήμη της διατροφής και διατροφή στο σχολείο. ​ scienceweb.gr Academy of Nutrition and Dietetics: Η μεγαλύτερη οργάνωση στον κόσμο των επαγγελματιών τροφίμων και διατροφής, παρέχοντας πληροφορίες για τη διατροφή και την υγεία.
Last Update
30-06-2025