|Teaching method||Contact hours|
|Course coordinator(s)||dr. J Meijerink|
|dr. PAM Smeets|
|Lecturer(s)||dr. J Meijerink|
|dr. ir. NM de Roos|
|Examiner(s)||dr. J Meijerink|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
HNH-25806 Research Methodology for Nutrition and Health I.
Students will obtain increased knowledge, understanding and basic practice skills in methods that are commonly used in nutritional research:
- body composition;
- dietary intake methodology;
- energy expenditure;
- physical activity;
- biomarkers (biochemical, functional, and physiological parameters ) of nutrient intake;
- nutrigenetics, epigenetics and nutrigenomics;
After learning about the theoretical background, students will perform selected measurements in subgroups, will participate in measurements of others and will analyse and report on the results of the measurements in a research report. The final results will be presented orally and by means of a written scientific report. At the end of the course the report will be discussed with the teachers and fellow students and feedback will be given.
Further, students will learn about the process of translating scientific findings in nutritional research to recommendations for the general population or health claims and the interaction between scientists and society.
After successful completion of this course students are expected to be able to:
- explain the choice of commonly used research methods on body composition, dietary intake, energy expenditure & physical activity, biomarkers of nutrient intake, nutrigenetics, epigenetics, and nutrigenomics;
- under supervision, set up and perform selected measurements relevant to these fields;
- write a scientific research report that describes the performance, results and interpretation of the measurements performed to answer the research question of the research proposal (as prepared in research methodology i);
- present the research report in a scientific manner.
- follow lectures and presentations of colleague students;
- participate in skills training practical's and tutorials;
- in groups, setup and perform (dietary) intervention;
- participate in other (dietary) intervention;
- in groups, write a research report under supervision of an expert;
- present a research report to colleague students.
- written research report: 60% of final grade;
- practical performance: 30% of final grade;
- oral presentation of research report: 10% of final grade;
- active participation in mandatory activities (practicals, presentations).
Note: in principle, grades will be assigned per group. However, if necessary, the expert may decide to grade (some of) the group members individually. Furthermore, the grades each need to be at least 5.5. Partial grades will be valid for a period of 4 years.
Additional information provided in Brightspace.
|Compulsory for:||BVG||Nutrition and Health||BSc||6MO|