Search result: Catalogue data in Spring Semester 2021

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Minors
Public Nutrition and Health
752-6102-00L	The Role of Food and Nutrition for Disease Prevention	W	3 credits	2V	J. Baumgartner, M. Andersson
Abstract	In this course, different lecturers (responsible and invited) with background in nutrition and/or medicine will teach students about the role of food and nutrition in the etiology and progression of chronic diseases.
Learning objective	In this course, students will develop an understanding for the role of food and nutrition in the: - maintenance of health, - prevention of chronic disease, - progression of chronic diseases... ...at different life-stages.
Lecture notes	Presentations of the lecturers and relevant literature will be available on Moodle.
Literature	Obligatory course literature will be provided by the individual lecturers.
Prerequisites / Notice	No compulsory prerequisites, but prior completion of Introduction to Nutritional Science (752-6001-00L) and Advanced Topics in Nutritional Science (752-6002-00L) is strongly adviced.
752-6104-00L	Nutrition for Health and Development	W	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.
752-6202-00L	Nutrition Case Studies	W	3 credits	2G	J. Baumgartner
Abstract	In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is being introduced by the lecturer and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer.
Learning objective	The aim of the course is to improve the students’: - Understanding of the relationships between nutrition/diets and several major diseases/health outcomes. - Ability to integrate knowledge on diet/nutrition, health/disease and methodologies in nutrition sciences. - Ability to make evidence-based decisions/recommendations by gathering and analyzing scientific information. - Communication and problem solving skills, as well as critical thinking ability.
Lecture notes	Presentation slides, case studies, and relevant literature will be shared.
Literature	Relevant scientific literature will be provided.
Prerequisites / Notice	Students are expected to attend and actively participate in the course, which includes the presentation of a case study (in groups), critical reading of the pertinent literature, and participation in class discussions.
752-6201-00L	Research Methodology in Nutrition	W+	3 credits	2V	I. Herter-Aeberli
Abstract	The lectures cover different methodologies applied in the field of nutrition research including methods to assess mineral/vitamin status, body composition, immunochemical techniques, animal studies, and food sensory science and with a speical focus on theoretical and practical knowledge of dietary assessment studies. The challenge of ethical issues in human studies is illustrated and discussed.
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 two of the other methodologies introduced during the course.

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