Search result: Catalogue data in Spring Semester 2021
Food Science Master | ||||||
Major in Food Quality and Safety | ||||||
Methodology Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
---|---|---|---|---|---|---|
752-2310-00L | Physical Characterization of Food | W | 3 credits | 2V | P. A. Fischer, R. Mezzenga | |
Abstract | In Physical Characterization of Food introductions into several measuring techniques to study complex colloidal food system are given. Lectures focus on scattering techniques, interfacial tension measurements, ellipsometry, microscopy, NMR, and thermoanalysis. The measuring principles and their application in food science and related areas will be discussed. | |||||
Objective | The basic principles of several frequently used characterization methods and their application will be presented. The course is intended to spread awareness on the capability of physical measuring devices used in food science and related areas as well as provide a guidance for their usage and data interpretation. | |||||
Content | Lectures will be given on light scattering techniques (4h), interfacial tension measurements (4h), microscopy (4h), small angle scattering (6h), NMR (2h), and thermoanalysis (2h). | |||||
Lecture notes | Notes will be handed out during the lectures. | |||||
Literature | Provided in the lecture notes | |||||
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
Abstract | The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. | |||||
Objective | Students will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice. | |||||
Content | This course provides an introduction into the theories and practice of multivariate analysis methods that are used in the fields of food sensory science, consumer behavior and environmental sciences. The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. During the course, theoretical lectures alternate with practical sessions in which data are analyzed and their results are interpreted using SPSS. Agenda (for further information see Moodle course) 25.02 Introduction to the course and basic concepts of multivariate statistics 04.03. Data handling and exploration + SPSS Introduction 11.03. Exercise 1a+b 18.03. Basic Statistical Tests 25.03. Exercise 2: Basic Statistical Tests 01.04. Regression analysis 15.04. Exercise 3: Regression analysis 22.04. Variance Analysis 29.04. Exercise 4: Variance Analysis 06.05. Reliability Analysis 20.05. Principle Component Analysis 27.05. Exercise 5: PCA and Reliability Analysis 03.06. EXAM (Room will be announced) | |||||
Literature | Field, A. (2013). Discovering Statistics Using SPSS (4th edition). Sage Publications. ISBN: 1-4462-4918-2 (and any other edition) | |||||
Prerequisites / Notice | This course will be given in English. The course will take place online via zoom. | |||||
Optional Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
Abstract | Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control, Panel Performance and Sensory Methods for Consumer Tests. Detailed work on a selected topic with presentation and written report. | |||||
Objective | - Overview on qualitative Sensory Methods for consumer tests - Comparison of analytical sensory tests and qualitative methods - Methods for Sensory quality control - Evaluation of panel performance - Small project on a specific topic (e.g. focus groups, comparison of scales, consumer tests) with report writing and presentation | |||||
Lecture notes | Handouts distributed in class. | |||||
Literature | Information given in class. | |||||
Prerequisites / Notice | Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar. | |||||
752-2123-00L | Risk Awareness, Risk Acceptance and Trust | W | 3 credits | 2V | M. Siegrist | |
Abstract | The course provides an overview about risk perception and acceptance of new technologies. In addition, the most important findings of the research related to decisions under uncertainty are presented. | |||||
Objective | Students know the most important theoretical approaches in the domains of risk perception and acceptance of new technologies. Furthermore, students understand the paradigms and the research results in the domain of decision making under uncertainty. | |||||
752-3024-00L | Hygienic Design | W | 2 credits | 2G | J. Hofmann | |
Abstract | The lecture course Hygienic Design covers the special requirements in the design of equipment and components used in food production. Material science and surface treatments are as important as the cleaning mechanisms of these surfaces. Explanations of basic design requirements in food production areas, as well as the relevant regulations associated, are covered in this course. | |||||
Objective | To identify and evaluate hazards of food safety which can come from the equipment used in the food processing. Understanding of the most important design principles for easy cleaning of machinery and equipment. | |||||
751-7800-00L | Quality of Products of Animal Origin | W | 2 credits | 2G | M. Kreuzer, K. Giller, M. Terranova | |
Abstract | Relevant quality traits of meat, milk and eggs a well as the influencing factors and the evaluation methods are taught in the form of lectures and laboratory training. Effects throughout the whole chain from production on farm via processing to the products ready for sale are covered with special emphasis on economically relevant issues. | |||||
Objective | After attending the course, the students are able to name, describe and interpret the important properties describing the quality of meat, milk and eggs. They know about the possibilities to modify the quality in the areas genetics, feeding, husbandry and processing. They have learned in a laboratory exercise how to operate the corresponding devices for measuring quality. | |||||
Content | - Kapitel 1. Einführung (Qualitätsbegriff, Literatur) - Modul A: Einführung - Kapitel 2. Produkte der Schlachtung (Schlachtkörper, Häute und Haare einschl. Wolle: Gewinnung, Qualitätsermittlung, Hygiene, Qualitätsbeeinflussung - Modul B: Schlachtkörpergewinnung, Modul C: Schlachtkörperqualität, Modul D: Leder und Wolle - Kapitel 3. Diätetische Qualität tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Nähr- und Wirkstoffe, unerwünschte Stoffe, Schadstoffe, Keimbelastung, Qualitätsbeeinflussung) - Modul E: Diätetische Qualität - Kapitel 4. Beschaffenheit tierischer Lebensmittel (Fleisch und Fettgewebe, Milch, Ei: Übersicht über Kriterien der Beschaffenheit, Sensorische Qualität, Fette und ihre Eigenschaften, Proteine und ihre Eigenschaften, produktespezifische Beschaffenheitskriterien und ihre Beeinflussung, Prozesse der Weiterverarbeitung der Rohwaren) - Modul F: Sensorische Qualität, Modul G: Fettbedingte Qualitätseigenschaften, Modul H: Proteinbedingte Qualitätseigenschaften, Modul I: Safthaltevermögen von Fleisch, Modul K: Zartheit von Fleisch, Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 5. Produktpalette aus der Weiterverarbeitung (Fleisch und Fettgewebe, Milch, Ei: Fleischwaren, Fleischerzeugnisse, Milchprodukte, Eiprodukte) - Modul L: Verarbeitung von Fleisch, Modul M: Milch und Verarbeitung von Milch, Modul N: Ei und Verarbeitung von Eiern - Kapitel 6. Vermarktung qualitativ hochwertiger Produkte (Fleisch und Fettgewebe, Milch, Ei: Qualitätsbezahlungssysteme, Labelproduktion, ISO-Zertifizierung) - Modul O: Vermarktung | |||||
Lecture notes | Script is available in German and English language and can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated by e-mail. | |||||
Literature | Eine ausführliche Literaturliste ist im Skript enthalten. | |||||
Prerequisites / Notice | Mit Übungen im Labor. Fach mit benoteter Semesterleistung durch eine schriftliche Prüfung nach Ende der Lehrveranstaltung (Hinweis: keine Open Books-Prüfung). | |||||
752-1030-00L | Food Biochemistry Laboratory Number of participants limited to 12 The lab course will only be held with a minimum of 6 and a maximum of 12 participants. | W | 3 credits | 5P | L. Nyström, S. Boulos, M. Erzinger | |
Abstract | Advanced laboratory course on analytical techniques used in food chemistry and biochemistry. | |||||
Objective | After attending the course, the students are able to: - apply sample pre-treatment methods for modern chemical/biochemical analysis - operate advanced analytical instruments (UV-Vis, HPLC, GC) for sample analyses - critically analyze primary experimental data (including evaluating measurement uncertainty), and evaluate data with statistical methods. | |||||
Prerequisites / Notice | Food Chemistry I and II, Food Analysis I and II, Laboratory Course in Food Chemistry, or equivalent. | |||||
752-6450-00L | Food, Microbiota and Immunity: Debating the Evidence Number of participants limited to 20. | W | 3 credits | 2G | E. Slack, M. Arnoldini, D. Latorre | |
Abstract | In this course, students will learn the basic skills required to find, analyze and evaluate the scientific evidence behind common health claims linking food, the intestinal microbiota and immune system function (e.g. Increased hygiene and allergic diseases). | |||||
Objective | The overall objective if this course is that students will be able to create a persuasive evidence-based critique of health-claims linking food, the microbiota and immunity. This is broken down into the following learning objectives: [LO1] Find, critically interpret, evaluate and discuss primary literature [LO2] Recognize situations where scientific integrity is compromised, both in scientific practice and scientific communication, and develop a framework for responding. [LO3] Effectively communicate scientific evidence to a lay audience. [LO4] Develop a nuanced and critical understanding of the interaction between diet, the microbiota and the immune system. | |||||
Content | Semester week 1-4 Lectures and active learning sequences. Students learn the skills required to actively and responsibly participate in scientific debates week 5-14 Two-week programme of topic preparation (week A) and student-led debates (week B). One-on-one tutorials for the presenting students are offered in the week preceding their presentation. | |||||
Literature | To be provided for each debating topic, 2 weeks prior to the debate | |||||
Prerequisites / Notice | Students should have a knowledge level at least equivalent to completing Immunology I and Microbiology/ "Lebensmittel-Mikrobiologie I". | |||||
Major in Nutrition and Health | ||||||
Disciplinary Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
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. | |||||
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. | |||||
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. | |||||
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. | |||||
752-6302-00L | Physiology of Eating | W | 3 credits | 2V | W. Langhans | |
Abstract | Introduction to the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, how this knowledge is generated, and how it helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. | |||||
Objective | This course requires basic knowledge in physiology and is designed to build on course HE03 “Selected Topics in Physiology Related to Nutrition.” The course covers psychological and physiological determinants of food selection and amount eaten. The aim is to introduce the students to (a) the basic knowledge necessary for an understanding of the physiology and pathology of hunger, satiety, and body weight control, (b) how new scientific knowledge in this area is generated, (c) how this basic knowledge helps improve nutritional advice for healthy people as well as nutritional guidelines for patients. Major topics are: Basic scientific concepts for the physiological study of eating in animals and humans; the psychopharmacology of reward; endocrine and metabolic controls of eating; the neural control of eating; psychological aspects of eating; eating behavior and energy balance; exercise, eating and body weight; popular diets and their evaluation; epidemiology, clinical features and the treatment of psychiatric eating disorders; epidemiology, clinical features and the treatment of obesity, including related aspects of non-insulin dependent diabetes; mechanisms of cachexia and anorexia during illness; exogenous factors that influence eating, including pharmaceutical drugs, alcohol, coffee, etc. | |||||
Lecture notes | Handouts will be provided | |||||
Literature | Literature will be discussed in class | |||||
752-1300-01L | Food Toxicology | W | 2 credits | 1V | S. J. Sturla | |
Abstract | Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality. | |||||
Objective | Course objectives are for the student to have a broad awareness of toxicant classes and toxicants relevant to food, and to know their identities (i.e. chemical structure or biological nature), origins, relevance of human exposures, general mode of biological action, and potential mitigation strategies. | |||||
Content | Builds on a foundation in Toxicology fundamentals to address situations relevant to Food Science, Nutrition, and Food Safety & Quality. Representative topics: Toxic Phytochemicals and Mycotoxins, Industrial Contaminants and Packaging Materials, Toxicants formed During Food Processing, Alcohol and Tobacco. The class is comprised of bi-weekly lectures, independent reading, and preparation of an independent evaluation of a food-related toxin. | |||||
Literature | Reading from the primary literature will be referenced in class and posted to the course website. | |||||
Prerequisites / Notice | The course "Introduction to Toxicology" (752-1300-00V) is a prerequisite for the students who want to take this course. Equivalent course may be accepted; contact the instructor. | |||||
752-6402-00L | Nutrigenomics | W+ | 3 credits | 2V | G. Vergères | |
Abstract | Nutrigenomics - toward personalized nutrition? Breakthroughs in biology recently led nutrition scientists to apply modern tools (genomics, transcriptomics, proteomics, metabolomics, genetics, epigenetics) to the analysis of the interactions of food with humans. The lecture presents these tools and illustrates their application in selected topics relevant to human nutrition and food sciences. | |||||
Objective | - Overall understanding of the transdisciplinary research being conducted under the term nutrigenomics. - Overall understating of the omics technologies used in nutrigenomics and their applications to human nutrition and food science. - Ability to critically evaluate the potential and risks associated with the field of nutrigenomics | |||||
Content | - For the content of the script see section "Skript" below - The lecture is completed by presentations of the students (in group) of material related to the lecture. | |||||
Lecture notes | The script is composed of circa 400 slides (ca 15 slides/lecture) organized in 8 modules Module A From biochemical nutrition research to nutrigenomics Module B Nutrigenetics Module C Nutri-epigenomics Module D Transcriptomics in nutrition research Module E Proteomics in nutrition research Module F Metabolomics in nutrition research Module G Nutritional systems biology Module H Personalized nutrition - opportunities and challenges | |||||
Literature | No extra reading requested. Most slides in the lecture are referenced with web adresses. | |||||
Prerequisites / Notice | Basic training in biochemistry, molecular biology, physiology, and human nutrition. Interest in interdisciplinary sciences linking molecular biology to human health. Interest in the application of analytical laboratory methods to the understanding of human biology, in particular nutrition. | |||||
Methodology Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2110-00L | Multivariate Statistical Analysis | W | 3 credits | 2V | C. Hartmann, A. Bearth | |
Abstract | The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. | |||||
Objective | Students will learn to use multivariate analysis methods and to interpret their results, by means of theory and practice. | |||||
Content | This course provides an introduction into the theories and practice of multivariate analysis methods that are used in the fields of food sensory science, consumer behavior and environmental sciences. The course starts by introducing some basic statistical concepts and methods, e.g. data exploration, the idea behind significance testing, and the use of the statistical software SPSS. Based on these fundaments, the following analyses are discussed: regression analysis, factor analysis and variance analysis. During the course, theoretical lectures alternate with practical sessions in which data are analyzed and their results are interpreted using SPSS. Agenda (for further information see Moodle course) 25.02 Introduction to the course and basic concepts of multivariate statistics 04.03. Data handling and exploration + SPSS Introduction 11.03. Exercise 1a+b 18.03. Basic Statistical Tests 25.03. Exercise 2: Basic Statistical Tests 01.04. Regression analysis 15.04. Exercise 3: Regression analysis 22.04. Variance Analysis 29.04. Exercise 4: Variance Analysis 06.05. Reliability Analysis 20.05. Principle Component Analysis 27.05. Exercise 5: PCA and Reliability Analysis 03.06. EXAM (Room will be announced) | |||||
Literature | Field, A. (2013). Discovering Statistics Using SPSS (4th edition). Sage Publications. ISBN: 1-4462-4918-2 (and any other edition) | |||||
Prerequisites / Notice | This course will be given in English. The course will take place online via zoom. | |||||
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. | |||||
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. | |||||
Optional Subjects | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
752-2102-00L | Selected Topics in Food Sensory Science Number of participants limited to 20. | W | 3 credits | 2V | J. Nuessli Guth | |
Abstract | Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control, Panel Performance and Sensory Methods for Consumer Tests. Detailed work on a selected topic with presentation and written report. | |||||
Objective | - Overview on qualitative Sensory Methods for consumer tests - Comparison of analytical sensory tests and qualitative methods - Methods for Sensory quality control - Evaluation of panel performance - Small project on a specific topic (e.g. focus groups, comparison of scales, consumer tests) with report writing and presentation | |||||
Lecture notes | Handouts distributed in class. | |||||
Literature | Information given in class. | |||||
Prerequisites / Notice | Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar. | |||||
752-6450-00L | Food, Microbiota and Immunity: Debating the Evidence Number of participants limited to 20. | W | 3 credits | 2G | E. Slack, M. Arnoldini, D. Latorre | |
Abstract | In this course, students will learn the basic skills required to find, analyze and evaluate the scientific evidence behind common health claims linking food, the intestinal microbiota and immune system function (e.g. Increased hygiene and allergic diseases). | |||||
Objective | The overall objective if this course is that students will be able to create a persuasive evidence-based critique of health-claims linking food, the microbiota and immunity. This is broken down into the following learning objectives: [LO1] Find, critically interpret, evaluate and discuss primary literature [LO2] Recognize situations where scientific integrity is compromised, both in scientific practice and scientific communication, and develop a framework for responding. [LO3] Effectively communicate scientific evidence to a lay audience. [LO4] Develop a nuanced and critical understanding of the interaction between diet, the microbiota and the immune system. | |||||
Content | Semester week 1-4 Lectures and active learning sequences. Students learn the skills required to actively and responsibly participate in scientific debates week 5-14 Two-week programme of topic preparation (week A) and student-led debates (week B). One-on-one tutorials for the presenting students are offered in the week preceding their presentation. | |||||
Literature | To be provided for each debating topic, 2 weeks prior to the debate | |||||
Prerequisites / Notice | Students should have a knowledge level at least equivalent to completing Immunology I and Microbiology/ "Lebensmittel-Mikrobiologie I". | |||||
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. | ||||||
Number | Title | Type | ECTS | Hours | Lecturers | |
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. | |||||
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. | |||||
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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