Michael Bruce Zimmermann: Katalogdaten im Herbstsemester 2021 |
| Name | Herr Prof. em. Michael Bruce Zimmermann |
| Lehrgebiet | Humanernährung |
| Adresse | Professur für Humanernährung ETH Zürich, LFV D 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telefon | +41 44 632 86 57 |
| michael.zimmermann@hest.ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Professor emeritus |
| Nummer | Titel | ECTS | Umfang | Dozierende | |
|---|---|---|---|---|---|
| 701-1701-00L | Human Health, Nutrition and Environment: Term Paper  Only for students of the Major Human Health, Nutrition and Environment. | 6 KP | 13A | J. Nuessli Guth, T. Julian, K. McNeill, M. B. Zimmermann | |
| Kurzbeschreibung | 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. | ||||
| Lernziel | - 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 | ||||
| Inhalt | 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'. | ||||
| Skript | Guidelines will be handed out in the beginning. | ||||
| Literatur | Literature will be identified based on the topic chosen. | ||||
| 752-6001-AAL | Introduction to Nutritional Science Belegung ist NUR erlaubt für MSc Studierende, die diese Lerneinheit als Auflagenfach verfügt haben. Alle andere Studierenden (u.a. auch Mobilitätsstudierende, Doktorierende) können diese Lerneinheit NICHT belegen. | 3 KP | 6R | M. B. Zimmermann, C. Wolfrum | |
| Kurzbeschreibung | 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. | ||||
| Lernziel | To introduce the students to the both macro- and micronutrients in relation to food and metabolism. | ||||
| Inhalt | 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. | ||||
| Skript | A reading list will be provided to the students detailing chapters and lecture slides to be studied | ||||
| Literatur | 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 KP | 2V | M. B. Zimmermann, C. Wolfrum | |
| Kurzbeschreibung | Dieser Kurs bietet eine Einführung in die Grundlagen der Mikro- und Makronährstoffe. Mikronährstoffe umfassen fett- und wasserlösliche Vitamine, Mineralien und Spurenelemente. Makronährstoffe umfassen Proteine, Fett und Kohlenhydrate. Der Kurs umfasst die Bereiche Verdauung, Bioverfügbarkeit, Metabolismus und Ausscheidung sowie die Kontrolle der Energie Homöostase. | ||||
| Lernziel | Einführung der Studenten in die Bereiche Makro- und Mikronährstoffe im Bezug auf Ernährung und Metabolismus. | ||||
| Inhalt | Der Kurs ist in zwei Teile unterteilt. Die Vorlesungen zu Mikronährstoffen werden von Prof. Zimmermann, die Vorlesungen zu Makronährstoffen werden von Prof. Wolfrum gegeben. Der Bereich Mikronährstoffe umfasst fett- und wasserlösliche Vitamine, Mineralien und Spurenelemente. Der Bereich Makronährstoffe dient der Einführung in die grundlegenden Aspekte der Nahrungswissenschaften in Bezug auf Proteine, Kohlenhydrate und Fette. Die Nährstoffe werden im Hinblick auf Verdauung, Absorption und Metabolismus besprochen. Spezielle Aspekte der Homöostase und Homeorhese werden ebenfalls behandelt. | ||||
| Skript | Es gibt kein Skript, die Powerpoint Präsentationen werden zur Verfügung gestellt. | ||||
| Literatur | 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 | Ernährungswissenschaft  Nur für Agrarwissenschaft BSc. | 2 KP | 1.5V | M. B. Zimmermann, C. Wolfrum | |
| Kurzbeschreibung | Dieser Kurs bietet eine Einführung in die Grundlagen der Mikro- und Makronährstoffe. Mikronährstoffe umfassen fett- und wasserlösliche Vitamine, Mineralien und Spurenelemente. Makronährstoffe umfassen Proteine, Fett und Kohlenhydrate. | ||||
| Lernziel | Einführung der Studenten in die Bereiche Makro- und Mikronährstoffe. | ||||
| Inhalt | Die Vorlesungen zu Mikronährstoffen werden von Prof. Zimmermann, die Vorlesungen zu Makronährstoffen werden von Prof. Wolfrum gegeben. Der Bereich Mikronährstoffe umfasst fett- und wasserlösliche Vitamine, Mineralien und Spurenelemente. Der Bereich Makronährstoffe dient der Einführung in die grundlegenden Aspekte der Nahrungswissenschaften in Bezug auf Proteine, Kohlenhydrate und Fette. | ||||
| Skript | Es gibt kein Skript, die Powerpoint Präsentationen werden zur Verfügung gestellt. | ||||
| Literatur | 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 KP | 2V | M. B. Zimmermann | |
| Kurzbeschreibung | 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. | ||||
| Lernziel | 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. | ||||
| Inhalt | 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. | ||||
| Skript | There is no script. Powerpoint presentations will be made available on-line to students. | ||||
| Literatur | To be provided by the individual lecturers, at their discretion. | ||||
| Voraussetzungen / Besonderes | 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 KP | 2V | S. Mettler, M. B. Zimmermann | |
| Kurzbeschreibung | The course introduces basic concepts of the interaction between nutrition and exercise performance. | ||||
| Lernziel | To understand the potential effects of nutrition on exercise performance, with a focus on concepts and principles of nutrition before, during and after exercise. | ||||
| Inhalt | 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. | ||||
| Skript | Lecture slides and required handouts will be available on the ETH website (moodle). | ||||
| Literatur | Information on further reading will be announced during the lecture. There will be some mandatory as well as voluntary readings. | ||||
| Voraussetzungen / Besonderes | 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. | ||||