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Food Components and Health

About this course

This is a general nutrition course that addresses the relation between nutrition and human health, and is primarily aimed at food technology students. The course will address the following aspects:

  • study design: how to design a proper nutritional study to examine the relation between food components and health?
  • nutrient metabolism: how are macronutrients processed in the human body and how is this regulated?
  • micronutrients: what is the specific role of vitamins and minerals and how do they influence human health?
  • targeted nutrition: what are the specific nutritional requirements of certain populations (infants, pregnant women, elderly, athletes)?

Learning outcomes

After successful completion of this course students are expected to be able to:

  • demonstrate a broad overview of the field of nutritional science;
  • based on a specific research question, come up with a basic design for a nutritional study;
  • explain how macronutrients and micronutrients are processed in the human body;
  • use dietary guidelines as a basis for reformulating foods;
  • understand the mechanisms underlying the effect of nutrition on health and disease;
  • estimate the nutritional requirements of specific groups including infants, elderly and athletes.

Teaching method and examination

Final grading is based on a written exam with open questions (60%) and multiple-choice questions (40%).

Required prior knowledge

Assumed Knowledge:
Basic knowledge on Nutrition (FCH-11306 Nutritional Aspects of Foods)

Link to more information

If anything remains unclear, please check the FAQ of Wageningen University.
There are currently no offerings available for students of TU Eindhoven