HNH-25806 Research Methodology for Nutrition and Health I


Code last year: (HNE-25806)

Course

Credits 6.00

Teaching methodContact hours
Lecture24
Practical24
Group work5
Course coordinator(s)dr. PAM Smeets
ir. PJM Hulshof
Lecturer(s)dr. ir. O van de Rest
dr. ir. LA Afman
dr. C Dullemeijer
prof. dr. ir. CPGM de Groot
ir. PJM Hulshof
dr. MR Mensink
dr. JHM de Vries
dr. ir. NM de Roos
dr. PAM Smeets
dr. ir. M Mars
Examiner(s)dr. ir. O van de Rest

Language of instruction:

Dutch

Assumed knowledge on:

Common part of the BSc programme Nutrition and Health.

Continuation courses:

HNH-26306 Research Methodology for Nutrition and Health II.

Contents:

Students will learn about different factors that are important for the design, choice of participants, and methods that are relevant in the design and performance of nutritional research.
These factors comprise:
- aspects on scientific content to be able to critically read and comment on scientific publications and methods commonly used in experimental nutritional research;
- methodological aspects: how to formulate a proper research question, which study designs can be used, how to randomize participants, blinding and allocation of treatments, how to deal with drop-out and compliance, validity and reliability of measurements;
- ethical and legal aspects: to obtain knowledge and understanding of ethical considerations, dilemmas, laws and regulations with regard to research participants, laboratory animals, colleague researchers, and society.
Furthermore, students will acquire increased knowledge and basic skills in selected methods used in nutritional research and develop their own attitude towards nutritional research. After successful completion of the course they are expected to be able to choose appropriate methods and critically comment on methodological choices in published scientific literature.

Learning outcomes:

After successful completion of this courses students are expected to be able to:
- explain the factors that determine the choice of research participants, study designs, and research methods when setting up and performing nutritional research;
- explain the the ethical norms and legislations with regard to human and animal nutritional science;
- understand commonly used research methods to access body composition, dietary intake, energy expenditure, physical activity, biomarkers of nutrient intake and disease, tracers, satiety, nutrigenetics, epigenetics, and nutrigenomics research;
- understand the process how results of nutritional research are used to formulate recommendations;
- design and write a research protocol that incorporates and shows insight into the acquired knowledge on relevant factors of designing and performing experimental nutritional research;
- present the research protocol in a scientific manner.

Activities:

- follow lectures and presentations of colleague students;
- perform e-learning modules and tutorials;
- in groups, design and write a research protocol under supervision of an expert;
- present a research protocol to colleague students.

Examination:

- research protocol: 50% of final grade;
- computer-based exam with closed questions (50% of final grade);
- active participation in mandatory activities;
Note: in principle, the grade for the research protocol will be assigned per group. However, if necessary, the expert may decide to grade (some of) the group members individually. Furthermore, the grade for the research protocol and the grade for the exam each need to be at least 5.5. Partial grades will be valid for a period of 4 years.

Literature:

Additional information provided in Brightspace.

ProgrammePhaseSpecializationPeriod
Compulsory for: BVGNutrition and HealthBSc5AF