HNH-32206 Food Components and Health

Code last year: (HNE-25306)

Course

Credits 6.00

Teaching methodContact hours
Lecture40
Independent study0
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:

English

Assumed knowledge on:

Basic knowledge on Human Nutrition (FCH-11306 Nutritional Aspects of Foods, HNH-10806 Macronutrients, Energy and Overnutrition; HNH-52802 Nutrition and Health Part 1: Macronutrients and Overnutrition (online))

Continuation courses:

HNH-36806 Nutrition and Sports; Digestion thesis at HNH

Contents:

Note: This course can not be combined in an individual programme with HNH-28305 Metabolic Aspects of Nutrition and/or HNH-52802 Nutrition and Health Part 1: Macronutrients and Overnutrition (online) and/or HNh-52902 Nutrition and Health part 2: Micronutrients and Undernutrition (online) and/or HNH-10806 Nutrition and Health: macronutrients, Energy and Health.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?

- nutriënt 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;
- have a 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.

Activities:

- lectures

- tutorials


Examination:

Written test with multiple choice and open questions.

Literature:

Literature will be made available in Brightspace.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTFood TechnologyMScJ: Food Digestion and Health2AF
MMLMolecular Life SciencesMScA: Biomedical Research2AF
MinorPeriod
Compulsory for: WUNHEBSc Minor Nutrition and Health2AF