Michael Bruce Zimmermann: Catalogue data in Spring Semester 2020 |
| Name | Prof. em. Michael Bruce Zimmermann |
| Field | Human Nutrition |
| Address | Dep. Gesundheitswiss. und Technol. ETH Zürich, LFV D 20 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 86 57 |
| michael.zimmermann@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Professor emeritus |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 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 | 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. | ||||
| Literature | Present Knowledge in Nutrition, 10th Edition John W. Erdman Jr. (Editor), Ian A. MacDonald (Editor), Steven H. Zeisel (Editor) ISBN: 978-0-470-95917-6 September 2012 Wiley-Blackwell 1328 Pages | ||||
| 752-6002-00L | Advanced Topics in Nutritional Science | 3 credits | 2V | M. B. Zimmermann, J. Rigutto, J. M. Sych, C. Wolfrum | |
| Abstract | The course gives an introduction to selected topics relevant to nutrition science, such as dietary recommendations and nutrient requirements, undernutrition and overnutrition, special diets, as well as important micronutrients and other biologically active dietary components. | ||||
| Learning objective | The course gives a brief introduction into different areas of human nutrition. The learning objectives are improved student understanding of: 1) dietary recommendations and the nutrient requirements at different stages of the life cycle, including pregnancy and lactation, childhood and adolescence, adults and elderly; 2) the influence of undernutrition and overnutrition, as well as specific dietary patterns (e.g. vegetarianism, veganism, weight loss diets) on health; 3) the metabolism of specific nutrients (e.g. vitamins, minerals -especially iron- and biological active ingredients), their interactions and their effect on health. | ||||
| Lecture notes | The teaching slides used in the lectures will be made available weekly on moodle. | ||||
| 752-6104-00L | Nutrition for Health and Development | 2 credits | 2V | M. B. Zimmermann | |
| Abstract | The course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients. | ||||
| Learning objective | Knowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients. | ||||
| Content | The course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs. | ||||
| Lecture notes | The lecture details are available. | ||||
| Literature | Leathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006. | ||||