Wolfgang Langhans: Catalogue data in Autumn Semester 2019 |
| Name | Prof. em. Dr. Wolfgang Langhans |
| Address | Dep. Gesundheitswiss. und Technol. ETH Zürich, SLA C 3 Schorenstrasse 16 8603 Schwerzenbach SWITZERLAND |
| Telephone | +41 44 655 74 20 |
| Fax | +41 44 655 72 06 |
| wolfgang-langhans@ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Professor emeritus |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 377-0301-02L | Nutrition and Digestion  Only for Human Medicine BSc | 5 credits | 5V | W. Langhans, L. Käser, C. Stockmann | |
| Abstract | This module imparts basic knowledge about the morphology and function of the digestive system and the importance of nutrition for health. One focus is on the understanding of the relationships among food intake, digestion, nutrient absorption and metabolism including the disturbances of these processes and the related diseases. | ||||
| Learning objective | The aim of this module is that the students know and understand the morphology and function of the digestive system including its associated glands as well as the importance of nutrition for health. In particular, the students shall understand the relationships between food intake and digestion as well absorption and metabolism of particular nutrients. This knowledge shall enable the students to deduct the pathophysiology and pathology of the most important diseases of the digestive system and shall give them an idea of the pertinent diagnostics and therapy. | ||||
| 752-6301-00L | Selected Topics in Physiology Related to Nutrition | 3 credits | 2V | W. Langhans, F. von Meyenn | |
| Abstract | Gives the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand. | ||||
| Learning objective | Some basic knowledge in physiology is recommended for this course, which revisits important physiological topics, emphasizing their relation to nutrition. The aim is to give the students background knowledge necessary for a basic understanding of the complex relationships between food composition and nutrition on one hand and the functioning, as well as the malfunctioning, of major organ systems on the other hand. For students with a background in medicine, pharmacy or biology, the course is useful as a review of previously acquired knowledge. Major topics are basic neuroanatomy and neurophysiology; general endocrinology; the physiology of taste and smell; nutrient digestion and absorption; intermediary metabolism and energy homeostasis; and some aspects of cardiovascular physiology and water balance. | ||||
| Lecture notes | Handouts for each lecture will be uploaded to Moodle every week. | ||||
| 752-6307-00L | Physiology and Anatomy III | 3 credits | 2V | W. Langhans, D. Burdakov | |
| Abstract | Imparts a basic understanding of physiology and anatomy in man, focusing on the interrelations between morphology and function of the human organism. This is fostered by discussing all subjects from a functional point of view. One major topic of the lecture is food intake and digestion with its correlated chemosensory, endocrine and metabolic processes. | ||||
| Learning objective | At the end of the course the students understand the basic functions of the organ systems and functionally important morphological features. One focus of the course is on aspects related to nutrition and overweight including the resulting diseases. | ||||
| Lecture notes | Handouts for each topic will be made available on Moodle: | ||||