Found 756 courses
SUBJECT

COURSE LEVEL

INSTITUTION

COURSE TYPE
medicine science health professions subject

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Rikos Nikolaos - Undergraduate - (A-)
Nursing, TEI of Crete

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Business Statistics I

Eleni Giannakopoulou - Undergraduate - (A-)
Department of Accounting and Finance, TEI of Crete

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ΠΟΛΥΜΕΣΙΚΕΣ ΥΠΗΡΕΣΙΕΣ ΣΤΗΝ ΥΓΕΙΑ - Χειμερινό εξάμηνο 2015

Manolis Tsiknakis - Undergraduate - (A-)
Department of Informatics Engineering, TEI of Crete

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Social Work Research Seminar

Manolis Prokopakis - Undergraduate - (A-)
Social Work, TEI of Crete

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siecology

Katerina Charonitaki - Undergraduate - (A)
Nutrition and Dietetics, TEI of Crete

1

other discipline image

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Panagiotis Ballas - Undergraduate - (A-)
Department of Business Administration, TEI of Crete

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Regional Development and the Environment

Andreas Anastasakis - Undergraduate - (A-)
Department of Accounting and Finance, TEI of Crete

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engineering subject

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Chrisoula Alexandraki - Undergraduate - (A-)
Music Technology & Acoustics Engineering, TEI of Crete

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Technology and principles of food production (Lab)

Nikos Lapidakis - Undergraduate - (A-)
Nutrition and Dietetics, TEI of Crete

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Introduction to the Science of Nutrition-Dietetics

Antonia Psaroudaki - Undergraduate - (A-)
Nutrition and Dietetics, TEI of Crete

Basic nutrition principles, history of nutrition as a science and its presence in written and verbal culture, evolution of the science of nutrition/dietetics and achievements though time, factors effecting human nutrition (psychological, social, financial, cultural, genetic, religious, geographical etc), ideal nutritional standards (energy needs, variety of foods, quality-quantity of nutrients, meal distribution, physical activity etc), the impact of nutrients on health-Guideline Daily Amounts (GDAs), nutrition and life cycle, nutritional guidelines for health maintenance and promotion-disease prevention, international organizations (FAO, WHO, UN, UNESCO) and their role on prevention and management of nutrition related disease, food technology, food categories, food pyramid, food preservation methods and their advantages/disadvantages, nutrient loss/deterioration reasons and prevention techniques, HACCP.