HNH-11804 Introduction to the field of Nutrition and Health


Credits 4.00

Teaching methodContact hours
Group work22
Course coordinator(s)dr. ir. O van de Rest
Lecturer(s)prof. dr. ir. E Kampman
prof. dr. ir. C de Graaf
dr. ir. O van de Rest
prof. dr. RF Witkamp
prof. dr. ir. J Keijer
prof. dr. ir. AH Kersten
prof. dr. ir. HFJ Savelkoul
prof. dr. ir. IMCM Rietjens
prof. dr. ir. EJM Feskens
Examiner(s)prof. dr. ir. CPGM de Groot
dr. ir. O van de Rest

Language of instruction:



The course is an introduction to the research field of nutrition and health.
Students are introduced to:
- academic and evidence based thinking and development of scientific research designs;
- the nature and content of the broad field of nutrition and health, addressing the research areas Global Nutrition, Nutrition and Disease, Nutritional Biology, Sensory Science and Eating Behaviour, Nutrition, Metabolism and Genomics, Human and Animal Physiology, Toxicology and Cell biology and Immunology;
- the context and application of nutritional research.
Furthermore the course allows students to develop academic skills:
- working in groups.

Learning outcomes:

After successful completion of the course students are expected to be able to:
- apply the concept of evidence based thinking on popular nutritional trends and to outline a research question and a corresponding research design to provide scientific evidence to support (or reject) the statements made;
- define and describe scientific fields of nutrition in relation to human health at the level of cell, individual and population;
- understand the context and application of nutritional research;
- work together to solve assignments group wise.


Students are introduced and become acquainted to the different fields within the domain of nutritional research by means of (guest)lectures, knowledge clips and group assignments. Group work will be assisted by tutors and results will be presented to fellow students. Each student also performs a written personal reflection assignment. 


Students will be graded on the written products of their group work and their individual contribution to group work.
Note: in principle, grades will be assigned per group. However, if necessary, the examiner may decide to grade (some of) the group members individually. All grades will be based on a predefined rubric.


Will be provided in Brightspace.

Compulsory for: BVGNutrition and HealthBSc2MO