HNE-26306 Research Methodology for Nutrition and Health II

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Studiepunten 6.00

OnderwijstypeContacturen
Lectures24
Practical intensively supervised40
Tutorial16
Self-study
Course coordinator(s)dr. MR Mensink
LJM van der Heyden
Lecturer(s)JL Harryvan
ir. PJM Hulshof
R Hovenier
dr. JHM de Vries
dr. ir. GJEJ Hooiveld
dr. ir. PCH Hollman
CWM Perenboom
dr. MR Mensink
prof. dr. ir. CPGM de Groot
dr.ir. RAM Dhonukshe-Rutten
Examiner(s)dr. MR Mensink

Language of instruction:

Dutch

Assumed knowledge on:

Common part of the BSc programme Nutrition and Health, this course is a follow-up of HNE-25806.

Contents:

This course is preceded by HNE-25806 and should be taken after HNE-25806. The course consists of different but integrated parts:
- research Methods: Deepening and extension of methodological aspects related to nutritional research on three levels: cell or molecular level, individual level and population level; Aspects that will be discussed include a.o. methods on assessment of food consumption, body composition and growth, functional performances, and on assessment of nutritional status; research on biological materials and genotyping; laboratory quality control; biochemical indicators of food intake; and its intergration;
- research Application: Deepening and extension of nutritional aspects in relation to the life cycle (pregnancy and lactation; young child and adolescent; elderly) and to common nutritional diseases in developed countries (cardiovascular diseases).

Learning outcomes:

After successful completion of this course students are expected to be able to:
- be aware of the pitfalls in carrying out and applying frequent used measurement methods and techniques in nutrition research like food consumption, body composition, biochemical and functional parameters, and genomics; and know how to overcome these;
- apply, use and evaluate techniques to determine nutrition status and food consumption and their results.
- judge scientific publications and interpret and report critical comments on nutrition research methods as published in scientific journal;
- define and describe the nutrition requirements of specific age groups and the role of nutrition in prevention and therapy of some (chronic) diseases.

Activities:

Besides lectures, students will participate in various practicals, tutorials, skills training and e-learning modules.

Examination:

A written exam. All practicals need to be completed successfully.

Literature:

Course reader available at WUR-shop. Studybook to be announced. The course is supported by the Blackboard learning environment.

OpleidingFaseSpecialisatiePeriode
Verplicht voor: BVGNutrition and HealthBSc6AF