Health Nutrition

Course Information
TitleΔιατροφή για υγεία / Health Nutrition
CodeΙΑ3000
FacultyPhysical Education and Sport Science
SchoolPhysical Education and Sport Science (Serres)
Cycle / Level1st / Undergraduate
Teaching PeriodWinter/Spring
CommonNo
StatusActive
Course ID260000581

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

Registered students: 40
OrientationAttendance TypeSemesterYearECTS
KORMOSDESMĪWinter/Spring-4
Class Information
Academic Year2025 – 2026
Class PeriodWinter
Faculty Instructors
Weekly Hours2
Total Hours26
Class ID
600275741
SectionInstructors
1. Τμήμα ενεργών φοιτητώνEirini Koidou
2. ΦΟΙΤΗΤΕΣ ΠΑΛΑΙΟΤΕΡΩΝ ΕΤΩΝ (μόνο για εξετάσεις)Eirini Koidou
EPIChallenges
  • Global Health
Type Of Offer
  • Disciplinary Course
Course Type 2021
Specialization / Direction
Course Type 2016-2020
  • Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
General Prerequisites
The aim of this course is to understand the relationship between nutrition and health. It also seeks to familiarize students with evidence-based dietary recommendations and enable them to apply these in fitness settings and athletic environments. Through theoretical training and a critical approach to contemporary trends, the goal is to cultivate nutritional literacy that promotes health, well-being, and the prevention of chronic non-communicable diseases. Additionally, the course will empower students to operate in interdisciplinary environments, contributing to the recognition of the role of exercise and safe nutrition in public health.
Learning Outcomes
The aim of the 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. It prepares them to address issues of nutrition education in school and athletic settings with scientific rigor, pedagogical sensitivity, and practical competence. Upon successful completion of the course, students will be able to: Knowledge •Define basic nutrition concepts, such as nutrients, and explain their importance for health. •Recognize the role of nutrition in the prevention and management of chronic diseases (e.g., cardiovascular disease, diabetes, obesity). •Understand and describe evidence-based dietary patterns (e.g., Mediterranean diet, Harvard Plate, food pyramid). •Identify and evaluate current dietary trends (e.g., vegan, keto, intermittent fasting) based on scientific evidence. Skills •Apply basic dietary recommendations tailored to the needs of children, adolescents, and physically active individuals. •Assess dietary habits using basic tools (e.g., food labels) and general nutritional guidelines. •Design simple nutrition education interventions in school or extracurricular (e.g., sports) settings. •Identify and critically analyze misconceptions and myths related to nutrition. Competencies •Approach nutrition-related issues with evidence-based reasoning and updated scientific knowledge. •Develop basic interventions with pedagogical sensitivity, considering the needs of students or athletic populations. •Collaborate with interdisciplinary teams in designing and implementing nutrition-related actions in exercise contexts. •Empower students and exercisers to make informed, healthy dietary choices through educational strategies.
General Competences
  • Apply knowledge in practice
  • Work in teams
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Course Aim To enable students to acquire basic knowledge of the relationship between nutrition and health, to understand scientifically-based dietary recommendations, and to apply healthy eating principles within school settings and fitness/wellness centers. Course Content Introduction to Nutrition and Health • Nutrients, healthy eating, balanced diet • The role of nutrition in disease prevention Nutritional Assessment • Importance of nutritional education Dietary Guidelines, Models, and Nutrition Standards • Mediterranean Diet • Food pyramids and healthy eating plates (e.g., Harvard Plate) • Food labeling & nutritional interpretation Modern Nutrition Trends and Myths • Vegan/Vegetarian, Plant-Based Diets, Keto, Intermittent Fasting • Nutritional supplements: necessity or trend? • Scientific evidence vs. dietary fads Nutrition and Mental Health • Disordered eating behaviors and eating disorders Nutrition and the Prevention of Chronic Diseases • The role of nutrition in the prevention and management of cardiovascular diseases – dietary recommendations • Nutrition and bone health – dietary recommendations • Nutrition in the prevention and management of type 2 diabetes – dietary recommendations • Nutrition in the prevention and management of obesity – theories, types, assessment
Keywords
Nutrition, diet, health, special issus
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 Communication with Students
  • Use of ICT in Student Assessment
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures501.9✓
Fieldwork110.4✓✓
Reading Assigment150.6✓
Written assigments281.1
Total1044
Student Assessment
Description
Written exam of the theory (60% 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. Individual work presentation. The results of the evaluation contribute to a percentage of 20% in the final grade. The grades of the two formative assessments are valid for two examination periods: the one immediately following the semester in which the course is taught and the September examination period. If the student receives a non-passing grade, they must be re-assessed. Formative assessments take place in the classroom during regular class hours. For students beyond the 7th and 8th semester, assessment may also be conducted online through the course page on the e-learning platform. The grade for the group project is valid for all examination periods.
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative, Summative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Assignment (Formative)
  • Performance / Staging (Formative)
Bibliography
Course Bibliography (Eudoxus)
1. Κλινική Διατροφή στην Πράξη (ΚΩΔ. ΒΙΒΛ: 50659893,Nikolaos Katsilambros, Charilaos Dimosthenopoulos, Meropi Kontogianni, Evangelia Manglara,Kalliopi-Anna Poulia, ΠΑΡΙΣΙΑΝΟΥ Α.Ε. 2015 ΘΕΣ/ΝΙΚΗ 2.Κλινική Διατροφή (ΚΩΔ. ΒΙΒΛ: 59396478, Marinos Elia, Olle Ljungqvist, Rebecca J Stratton, Susan A. Lanham-New ΠΑΡΙΣΙΑΝΟΥ Α.Ε. 2016 ΘΕΣ/ΝΙΚΗ 3 Διατροφή και Υγεία (ΚΩΔ. ΒΙΒΛ. 41955717) Χανιώτης Δημήτρης, " K. & Ν. ΛΙΤΣΑΣ Ο.Ε. " Έκδοση: 1/2014 ΘΕΣ/ΝΙΚΗ 4.Εισαγωγή στη διατροφη και τον μεταβολισμό (Κωδικός στον Εύδοξο 77107225) Η Επιστήμη της Διατροφής Συγγραφείς: Thompson, Manore, Vaughan ISBN : 9786185296261 Κωδικός Εύδοξος: 122082559
Additional bibliography for study
Διατροφική αξιολόγηση- Διαιτολογικό και ιατρικό ισορικό, σωματομετρικοί, κλινική και βιοχημικοί δείκτες (ΚΩΔ. ΒΙΒΛ. 13256940) Μανιός Γιάννης BROKEN HILL PUBLISHERS LTD 1η έκδ./2006 ΑΘΗΝΑ Διατροφή, υγεία, ευρωστία, αθλητική απόδοση (ΚΩΔ.ΒΙΒΛ. 13256441) Williams M. BROKEN HILL PUBLISHERS LTD 1η έκδ./2003 ΑΘΗΝΑ Κλινική Διαιτολογία και Διατροφή με Στοιχεία Παθολογίας (ΚΩΔ. ΒΙΒΛ. 13256338) Ζαμπέλας Α. BROKEN HILL PUBLISHERS LTD 1η/2007 ΑΘΗΝΑ Διατροφή και Υγεία, Ευρωστία, Αθλητική Απόδοση (ΚΩΔ ΒΙΒΛ: 13256441) Williams M. BROKEN HILL PUBLISHERS LTD Έκδοση: 2003 ΘΕΣ/ΝΙΚΗ
Last Update
30-06-2025