Isabelle Herter-Aeberli: Catalogue data in Spring Semester 2023 |
Name | Dr. Isabelle Herter-Aeberli |
Address | Ernährung u. Metabol. Epigenetik ETH Zürich, LFV A 44 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
Telephone | +41 44 632 74 81 |
isabelle.herter@hest.ethz.ch | |
Department | Health Sciences and Technology |
Relationship | Lecturer |
Number | Title | ECTS | Hours | Lecturers | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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751-1000-00L | Agro-Food Projects ![]() Prerequisite: successful completion of the bachelor programme. | 4 credits | 4U | B. Dorn, M. Schuppler, A. Walter, H. Adelmann, M. Erzinger, A. K. Gilgen, I. Herter-Aeberli, J. Jacobi, G. Kaufmann, F. Michel, S. Nanzer, A. Oberson Dräyer, W. Pendl, M. Terranova, S. Wimmer | |||||||||||||||||||||||||||||||||||||||||||||||||||||
Abstract | Studierende bearbeiten in Projektteams Fragestellungen von Praxispartnern aus dem Agro-Food Bereich. Sie entwickeln wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und wenden dabei ihre im Studium sowie im Rahmen der Lehrveranstaltung erworbenen fachlichen und überfachlichen Kompetenzen an. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Learning objective | Die Studierenden - entwickeln in Projektteams wissenschaftlich fundierte, praxistaugliche Lösungen für die Fragestellungen des/der Praxispartners/in; - präsentieren die entwickelten Lösungen in mündlicher und schriftlicher Form nachvollziehbar, überzeugend und adressatengerecht; - reflektieren den Arbeitsprozess und das Projektergebnis individuell, im Projektteam, mit den Coaches sowie dem/der Praxispartner/in und ziehen daraus Konsequenzen für erfolgreiches Handeln im laufenden und in zukünftigen Projekten. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Content | Die Lehrveranstaltung Praxisprojekte Agro-Food bietet Studierenden der Agrar- und Lebensmittelwissenschaften die Möglichkeit, in Teams an realen Fragestellungen von Praxispartnern aus dem Agro-Food Bereich zu arbeiten. Die Studierendenteams erweitern und vertiefen dabei die vielfältigen im Studium erworbenen Kompetenzen. Sie lernen selbstorganisiert ein Projekt zu strukturieren, zu koordinieren und durchzuführen. Dabei entwickeln sie wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und präsentieren diese dem/der Praxispartner/in und einem breiten Fachpublikum. Vier vorgegebene Lieferobjekte dienen der Strukturierung des Projektablaufs. Die Studierendenteams werden von Coaches beider Studienrichtungen während ihrer Projektarbeit begleitet und unterstützt. Die Studierenden reflektieren laufend den Projektfortschritt sowie die Zusammenarbeit im Projektteam, mit ihrem/ihrer Praxispartner/in und mit ihren Coaches. Sie ziehen daraus Konsequenzen für die Weiterarbeit am aktuellen Projekt, aber auch in Bezug auf erfolgreiches Handeln in zukünftigen Projekten. Zudem begleiten sich zwei Studierendenteams während der Projektarbeit und erteilen sich gegenseitig fundierte Rückmeldungen zum Projektfortschritt und zum Projektergebnis. Dadurch ver-tiefen sie die Fähigkeit, konstruktiv und nachvollziehbar zu kommunizieren sowie sich mit Rückmeldungen auseinanderzusetzten. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Prerequisites / Notice | Unterrichtssprache: Deutsch Students who do not understand German should contact the study coordinator (emma.lindberg@usys.ethz.ch) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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752-6104-00L | Nutrition for Health and Development | 2 credits | 2V | I. Herter-Aeberli, J. Rigutto | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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 | Lecture notes will be made available per lecture via the Moodle course. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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. Any further recommended reading will be given per lecture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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752-6201-00L | Research Methodology in Nutrition | 3 credits | 2V | I. Herter-Aeberli | |||||||||||||||||||||||||||||||||||||||||||||||||||||
Abstract | The lecture covers different methodologies applied in the field of nutrition research including biochemical techniques, body composition, animal studies, and food sensory science as well as theoretical and practical knowledge of dietary assessment. Ethical issues in human studies are illustrated and discussed. Students design their own nutritional research study and present this in a poster. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Learning objective | The following aims should be achieved during this course: 1) Students get insights into different methodologies applied in nutritional research and get an idea of when to use them. 2) Students get to know different dietary assessment methods and learn to use them and analyzed the collected information. 3) Students are able to create their own research question and choose the most appropriate methodology. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Content | The methodologies include stable isotope techniques, balance studies, body composition assessment, immunochemical techniques, animal studies and food sensory science. The challenge of ethical issues in human studies will be illustrated and discussed. The theoretical and practical knowledge of dietary assessment methods will be imparted including a practical assessment of nutrient intake. The dietary assessments will be evaluated using a nutrient software. Students design their own study by defining a study question as well as the most appropriate study design/methods. The studies must consist of a dietary assessment part as well as at least one of the other methodologies introduced during the course. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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752-6210-00L | Toxicology and Nutrition Laboratory Course ![]() Prerequisties: Participation in the course Introduction to Nutritional Science (752-6001-00) and Introduction to Toxicology (752-1300-00) in parallel to the laboratory course. | 3 credits | 4P | I. Herter-Aeberli, S. J. Sturla, G. Aichinger, J. Rigutto | |||||||||||||||||||||||||||||||||||||||||||||||||||||
Abstract | Introduction to the analysis of pesticide residues in food, learning to assess cytotoxicity of a chemical in mammalian cells, monitoring the stability of DNA by UV spectrophotometry and synthesizing an antioxidant. Introduction to anthropometric measurements and their interpretation, dietary assessment including analysis using nutritional software, assessment and interpretation of iron status. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Learning objective | 1) To gain practical insights into food monitoring by applying an LC-MS screening method and legal requirements for pesticides. 2) To learn details about mammalian cell cultures and practical training on the use of methods to measure cell viability. 3) To study the properties of a DNA duplex by melting the native structure while monitoring the transition with UV spectrophotometry. 4) To preform an organic chemistry reaction and recrystallization of an antioxidant and use UV spectrophotometry to assess the antioxidant capacity of structurally similar compounds. 5) To learn to assess and interpret anthropometric measurements, such as assessment of growth, fat-free mass and body fat 6) To gain insight into the concept of dietary assessment and to use one of the methods in an exercise and analyze and interpret the data using nutritional software 7) To understand the complexity of iron status measurement and the factors influencing its interpretation. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Content | 1) To gain practical insights into food monitoring by applying an LC-MS screening method and legal requirements for pesticides. 2) To learn details about mammalian cell cultures and practical training on the use of methods to measure cell viability. 3) To study the properties of a DNA duplex by melting the native structure while monitoring the transition with UV spectrophotometry. 4) To preform an organic chemistry reaction and recrystallization of an antioxidant and use UV spectrophotometry to assess the antioxidant capacity of structurally similar compounds. 5) To learn to assess and interpret anthropometric measurements, such as assessment of growth, fat-free mass and body fat 6) To gain insight into the concept of dietary assessment and to use one of the methods in an exercise and analyze and interpret the data using nutritional software 7) To understand the complexity of iron status measurement and the factors influencing its interpretation. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Lecture notes | Complete course documenation will be provided. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Literature | References will be indicated in the lab course material. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Competencies![]() |
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