HNH-32206 Food Components and Health

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:

EN

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?

- nutrient 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 exam with multiple choice and open questions.

Literature:

All course materials will be provided on  Brightspace.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFTFood TechnologyMScE: Spec. E - Food Digestion and Health2AF
MMLMolecular Life SciencesMScA: Spec. A Biomedical Research2AF
MinorPeriod
Compulsory for: WUNHEBSc Minor Nutrition and Health2AF