Search result: Catalogue data in Spring Semester 2021

Number	Title	Type	ECTS	Hours	Lecturers
Food Science Master
Major in Human Health, Nutrition and Environment
Module
Module Public Health The module Public Health is compulsory for all students in the major Human Health, Nutrition and Environment.
363-1066-00L	Designing Effective Projects for Promoting Health@Work Number of participants limited to 30.	W	3 credits	2G	G. Bauer, R. Brauchli, G. J. Jenny
Abstract	The fast-changing high-performance economy is highly dependent on healthy employees – and at the same time is putting their health at risk. Expectations of employees regarding health@work are rising. In a workshop format, students learn how to develop effective, exemplary projects to promote good working conditions, work-life balance or healthy lifestyles in companies.
Learning objective	After active participation in the course, students will • Know the key individual, team-level, and organizational factors influencing health@work • Be familiar with health-related challenges and opportunities of a changing world of work • Know intervention strategies for improving working conditions, work-life balance and health behaviors in companies • Be able to design an exemplary intervention project– based on key principles and a systematic planning cycle
Content	The globalization and the digital transformation of our economy leads to fast changes in organizations and of working conditions. Work becomes more flexible regarding time, location and employment contracts. Employees become more demanding regarding their autonomy, the quality of working life and their work-life balance. In this dynamic context, offering standardized health promotion programs in companies is not sufficient any more. Employers and employees need to jointly develop tailored approaches how to continuously assess and improve health@work. Thus, we want to enable you to support companies in this process. The course consists of four parts. The first part with four sessions provides an introduction into approaches to promote health@work. The lectures will present and discuss these approaches using practical examples and discuss them with the students. Session 1: Course overview; dynamic, challenging context of our economy; intervention approaches; core principles and planning steps of a project for promoting health@work Session 2: Promoting Health @ Work: Improving working conditions Session 3: Promoting Health @ Work: Lifestyle interventions at work Session 4: Promoting Health @ Work: Work-Life-Balance and Leisure crafting interventions The second part aims to identify and sharpen the project ideas developed by students in groups of two. We offer a short version of a design thinking workshop to help students generate innovative ideas. The pitch presentations help to focus on the essence of the own idea and to trigger constructive feedback for improving it. Session 5: Design thinking workshop: Find your own project idea Session 6: Pitch: Presentations of the project idea in plenary incl. feedback The third part has a workshop format. We introduce all students how to practically plan a health@work project. Then the two-person project teams are assigned to four tutors. These tutors support the teams in their systematic, detailed planning of the own project idea. Particularly, students will consider the four principles of successful health promotion projects: systematic planning, participation of stakeholders, combined individual- and environmental-level actions, integration into company routines. Session 7: Introduction to practical project planning in-a-nutshell Sessions 8-11: Tutored workshop In the fourth part, the two-person project teams present their project plan in the plenary, discuss it with all students, and obtain feedback by the course leader. Sessions 12-13: Presentations & discussions of projects Given the hands-on workshop character of this lecture, students are required to actively participate in all sessions. Besides raising knowledge on promoting health@work, the students generally improve their project development skills. Also, as the course has students from D-MTEC, D-HEST and D-USYS, it facilitates their transdisciplinary exchange. Transdisciplinary skills are increasingly needed for addressing complex needs in our society.
Prerequisites / Notice	A course for students dedicated to applied learning through projects. As the whole course is designed as a hands-on workshop for the students, active participation in all lectures is required. Class size limited to 30 students.
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.

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