HNE-25306 Food Components and Health


Credits 6.00

Teaching methodContact hours
Independent study
Course coordinator(s)prof. dr. ir. AH Kersten
Lecturer(s)prof. dr. ir. AH Kersten
Examiner(s)prof. dr. ir. AH Kersten

Language of instruction:


Assumed knowledge on:

Basic knowledge on (Human) Nutrition.


This is a general nutrition course that addresses the relation between nutrition and human health, and is aimed at non-nutrition majors (food technology, molecular sciences, biology).
The course will address the following aspects:
- nutritional physiology: how are macronutrients absorbed, stored, and metabolized for energy?;
- nutrition and health: how do different types of fats, carbohydrates and proteins affect health? What is the specific role of vitamins and minerals? What happens when nutrients are taken in excess or in case of nutrient deficiency?;
- nutrition and lifecycle/lifestyle: what are the specific dietary needs 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;
- understand how macronutrients are absorbed, stored, and metabolized for energy;
- appreciate the importance of nutrition for human health;
- acquire a basic understanding about the mechanisms underlying the effect of nutrition on health and disease;
- estimate the nutritional requirements of specific groups including infants, elderly and athletes.


The course includes self study.


Written test with multiple choice and open questions.


Literature will be made available online.

Compulsory for: MFTFood TechnologyMScE: Dairy Science and Technology2MO
Restricted Optional for: MFTFood TechnologyMScF: European Master in Food Studies2MO
MMLMolecular Life SciencesMScA: Biomedical Research2MO
Compulsory for: WUFHDBSc Minor Food, Intestinal Homeostasis and Disease2MO
WUNHEBSc Minor Nutrition and Health2MO