766-6205-00L Nutrient Analysis in Foods
| Semester | Herbstsemester 2018 |
| Dozierende | M. B. Zimmermann, H. C. Winkler |
| Periodizität | jährlich wiederkehrende Veranstaltung |
| Lehrsprache | Englisch |
| Kommentar | Number of participants limited to 15. Permission from lecturers required for all students. |
Lehrveranstaltungen
| Nummer | Titel | Umfang | Dozierende | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 766-6205-00 U | Nutrient Analysis in Foods
 Bewilligung der Dozierenden für alle Studierenden notwendig.
Block course from 04.02. to 08.02.2019. The course starts at 8:15 h in the room LFV B42.1, followed by lab work starting from 9:15 h in the laboratory LFV, D floor. Oral presentations take place on 15.02.2019 in the afternoon.The detailed program will be announced separately. | 45s Std. |
| M. B. Zimmermann, H. C. Winkler |
Katalogdaten
| Kurzbeschreibung | 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. |
| Lernziel | 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. |
| Inhalt | The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2018, 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. |
| Skript | A script and lecture slides are handed out before the start of the course. |
| Voraussetzungen / Besonderes | 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. |
Leistungskontrolle
| Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird) | |
Leistungskontrolle als Semesterkurs | |
| ECTS Kreditpunkte | 3 KP |
| Prüfende | M. B. Zimmermann, H. C. Winkler |
| Form | benotete Semesterleistung |
| Prüfungssprache | Englisch |
| Repetition | Repetition nur nach erneuter Belegung der Lerneinheit möglich. |
| Zusatzinformation zum Prüfungsmodus | Performance will be assessed by means of: 1. 30-min written examination on course content (on 08.02.2019; 08:15) 2. 15-min oral presentation of results in a seminar (on 15.02.2019, afternoon) 3. 5-page written report per group (deadline on 22.02.2019) |
Lernmaterialien
| Keine öffentlichen Lernmaterialien verfügbar. | |
| Es werden nur die öffentlichen Lernmaterialien aufgeführt. |
Gruppen
| Keine Informationen zu Gruppen vorhanden. |
Einschränkungen
| Allgemein |  : Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendigBewilligung der Dozierenden für alle Studierenden notwendig |
| Plätze | Maximal 15 |
| Vorrang | Die Belegung der Lerneinheit ist bis 01.10.2018 nur durch die primäre Zielgruppe möglich |
| Primäre Zielgruppe | MAS ETH in Nutrition and Health (766000) |
| Warteliste | Bis 24.11.2018 |
| Belegungsende | Belegung nur bis 29.11.2018 möglich |
Angeboten in
| Studiengang | Bereich | Typ | |
|---|---|---|---|
| Lebensmittelwissenschaft Master | Optionale Fächer | W |  |
| MAS in Ernährung und Gesundheit | Disziplinäre Fächer | W+ | |