|Practical intensively supervised
Language of instruction:
Assumed knowledge on:
Common part of the BSc programme Nutrition and Health, this course is a follow-up of HNE-25806.
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).
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.
Besides lectures, students will participate in various practicals, tutorials, skills training and e-learning modules.
A written exam. All practicals need to be completed successfully.
Course reader available at WUR-shop. Studybook to be announced. The course is supported by the Blackboard learning environment.
|Nutrition and Health