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)?
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
Basic knowledge on Nutrition (FCH-11306 Nutritional Aspects of Foods)