Michael Bruce Zimmermann: Catalogue data in Autumn Semester 2019

Name	Prof. em. Michael Bruce Zimmermann
Field	Human Nutrition
Address	Professur für Humanernährung ETH Zürich, LFV D 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND
Telephone	+41 44 632 86 57
E-mail	michael.zimmermann@hest.ethz.ch
Department	Health Sciences and Technology
Relationship	Professor emeritus

Number	Title	ECTS	Hours	Lecturers
701-1701-00L	Human Health, Nutrition and Environment: Term Paper Only for students of the Major Human Health, Nutrition and Environment.	6 credits	13A	J. Nuessli Guth, T. Julian, K. McNeill, M. B. Zimmermann
Abstract	Writing of a review paper of scientific quality on a topic in the domain of Human Health, Nutrition and Environment based on critical evaluation of scientific literature.
Learning objective	- Acquisition of knowledge in the field of the review paper - Assessment of original literature as well as synthesis and analysis of the findings - Practising of academic writing in English - Giving an oral presentation with discussion on the topic of the review paper
Content	Topics are offered in the domains of the major 'Human Health, Nutrition and Environment' covering 'Public Health', 'Infectious Diseases', 'Nutrition and Health' and 'Environment and Health'.
Lecture notes	Guidelines will be handed out in the beginning.
Literature	Literature will be identified based on the topic chosen.
752-6001-AAL	Introduction to Nutritional Science Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement. Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.	3 credits	6R	M. B. Zimmermann, C. Wolfrum
Abstract	This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.
Learning objective	To introduce the students to the both macro- and micronutrients in relation to food and metabolism.
Content	This is a self-study course. The course is devided into two parts: micronutrients are given by and macronutrients a. The micronutrients include fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. The part on macronutrients introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism.
Lecture notes	A reading list will be provided to the students detailing chapters and lecture slides to be studied
Literature	Present Knowledge in Nutrition; Edited by: J.W. Erdman Jr., I.A. Macdonald and S.H. Zeisel; 10th edition; International Life Sciences Institute; ISBN 978-0-470-95917-6
752-6001-00L	Introduction to Nutritional Science	3 credits	2V	M. B. Zimmermann, C. Wolfrum
Abstract	This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.
Learning objective	To introduce the students to the both macro- and micronutrients in relation to food and metabolism.
Content	The course is devided into two parts. The lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism. The nutrients are described in relation to digestion, absorption and metabolism. Special aspects of homeostasis and homeorhesis are emphasized.
Lecture notes	There is no script. Powerpoint presentations will be made available.
Literature	Elmadfa I & Leitzmann C: Ernährung des Menschen UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004 ISBN-10: 3825280365; ISBN-13: 978-3825280369 Garrow JS and James WPT: Human Nutrition and Dietetics Churchill Livingstone, Edinburgh, 11th rev. ed. 2005 ISBN-10: 0443056277; ISBN-13: 978-0443056277
752-6003-00L	Introduction to Nutritional Science Only for Agricultural Science BSc.	2 credits	1.5V	M. B. Zimmermann, C. Wolfrum
Abstract	This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates.
Learning objective	To introduce the students to the both the macro- and the micronutrients.
Content	The lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism.
Lecture notes	There is no script. Powerpoint presentations will be made available.
Literature	Elmadfa I & Leitzmann C: Ernährung des Menschen UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004 ISBN-10: 3825280365; ISBN-13: 978-3825280369 Garrow JS and James WPT: Human Nutrition and Dietetics Churchill Livingstone, Edinburgh, 11th rev. ed. 2005 ISBN-10: 0443056277; ISBN-13: 978-0443056277
752-6101-00L	Dietary Etiologies of Chronic Disease	3 credits	2V	M. B. Zimmermann
Abstract	To have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Learning objective	To examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases.
Content	The course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Lecture notes	There is no script. Powerpoint presentations will be made available on-line to students.
Literature	To be provided by the individual lecturers, at their discretion.
Prerequisites / Notice	No compulsory prerequisites, but prior completion of the courses "Introduction to Nutritional Science" and "Advanced Topics in Nutritional Science" is strongly advised.
752-6403-00L	Nutrition and Performance	2 credits	2V	S. Mettler, M. B. Zimmermann
Abstract	The course introduces basic concepts of the interaction between nutrition and exercise performance.
Learning objective	To understand the potential effects of nutrition on exercise performance, with a focus on concepts and principles of nutrition before, during and after exercise.
Content	The course will cover elementary aspects of sports nutrition physiology, including carbohydrate, glycogen, fat, protein and energy metabolism. A main focus will be to understand nutritional aspects before exercise to be prepared for intensive exercise bouts, how exercise performance can be supported by nutrition during exercise and how recovery can be assisted by nutrition after exercise. Although this is a scientific course, it is a goal of the course to translate basic sports nutrition science into practical sports nutrition examples.
Lecture notes	Lecture slides and required handouts will be available on the ETH website.
Literature	Information on further reading will be announced during the lecture. There will be some mandatory as well as voluntary readings.
Prerequisites / Notice	General knowledge about nutrition, human biology, physiology and biochemistry is a prerequisite for this course. The course builds on basic nutrition and biochemistry knowledge to address exercise and performance related aspects of nutrition. The course is designed for 3rd year Bachelor students, Master students and postgraduate students (MAS/CAS). It is strongly recommended to attend the lectures. The lecture (including the handouts) is not designed for distance education.
766-6205-00L	Nutrient Analysis in Foods Number of participants limited to 15. Permission from lecturers required for all students.	3 credits	3U	M. B. Zimmermann, N. Stoffel
Abstract	In this practical course different meals are prepared and then analysed in the laboratory. The analyses comprise energy, macronutrients, specific micronutrients as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.
Learning objective	Learning analytical methods to determine macro- and micronutrient content in foods. Critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.
Content	The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2019, date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases by using the nutrition software EbisPro and critically evaluated. The nutritional values of the meals in relation to specific chronic diseases and iron bioavailability are discussed. The practical course is accompanied by a lecture on the basic principles of analytical chemistry.
Lecture notes	A script and lecture slides are handed out before the start of the course.
Prerequisites / Notice	Students will work in groups. Performance is assessed by a short test on course content, oral presentation of results and a short report. Attendance is compulsory for the lecture, the laboratory work and the oral presentation.