This Study Handbook is published with reservation. It is not official yet.
|Teaching method||Contact hours|
|Course coordinator(s)||IAC Arnoldussen|
|dr. ir. O van de Rest|
|Lecturer(s)||dr. ir. O van de Rest|
|dr. WT Steegenga|
|dr. PAM Smeets|
|Examiner(s)||dr. ir. O van de Rest|
Language of instruction:
Assumed knowledge on:
- Basics of human physiology
- Basics of nutrition (macro- and micronutrients)
Note: This course has a maximum number of participants.
The deadline for registration is one week earlier than usual. See Academic Year: https://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm->Registration for Courses
In this course students will learn about different themes and aspects involved in nutritional research related to the brain and brain-related disorders. These themes comprise:
- Basic principles of brain function, metabolism and vasculature;
- Gut-brain axis, including diet-gut microbiome interactions.
- Basics and role of nutrition of brain-related disorders, such as cognitive ageing, Parkinson, depression, aggression, ADHD, autism, obesity and eating disorders.
After successful completion of this course students are expected to be able to:
- explain basic brain anatomy, morphology, function and alterations in brain-related disorders across the lifespan;
- explain nutrient metabolism and vasculature in the brain;
- explain the gut-brain axis and the effects of dietary factors on this axis, including their effects in the gut microbiome;
- explain the impact of nutrition and related factors on brain function and brain-related disorders;
- critically evaluate and judge literature about claims of nutritional effects on the brain;
- design a novel study investigating nutritional effects on a brain-related disorder;
- organize and execute an experiment to assess nutritional effects on the brain.
- 3 group work assignments:
1) critically investigate, judge and discuss a nutrition & brain claim;
2) design a new nutritional study to investigate the nutritional effect on brain disease, and
3) execute a nutritional experiment to assess the effect of a nutritional component on cognitive and physical performance.
Written exam with open and closed questions (60%), group assignments (40%). Each individual grade needs to be ≥5.5 to pass the course.
To be announced