|Teaching method||Contact hours|
|Practical extensively supervised||12|
|Practical intensively supervised||4|
|Course coordinator(s)||dr. ir. LA Afman|
|Lecturer(s)||dr. ir. LA Afman|
|ir. PJM Hulshof|
|dr. ir. GJEJ Hooiveld|
|drs. GGM Reijs|
|dr. WT Steegenga|
|Examiner(s)||dr. ir. LA Afman|
Language of instruction:
Student gets familiar with nutritional, biochemical and biomedical aspects of nutrition through nine themes:
- gastro-intestinal tract;
- body composition;
- energy balance and body weight;
- fats and fatty acids;
- vitamins (fat soluble);
- vitamins (water soluble);
Apart from these topics, students will work on their oral presentation skills.
After this course the student will be able to:
- reproduce basal knowledge on food sources, structure, digestion, absorption, transport and metabolic effects of macro- and micronutrients;
- demonstrate knowledge on nutritional requirements, dietary reference values, energy intake and expenditure, physical activity, and body composition;
- know and apply some basic techniques for estimating nutritional status, nutrient intake and energy costs of different activities;
- deliver a scientific presentation, recognize strengths and pitfalls of their own presentation skills, give and receive constructive feedback.
The course includes different work forms: lectures (C), practicals (PI) and tutorials (SW). Theoretical aspects are covered in lectures. The theory from the lectures is further explained by means of tutorials and practicals in smaller groups.
Practicals (including the presentation technique tutorials) are obligatory. The written exam consists of multiple choice questions.
Book: Whitney E, Rolfes S. Understanding Nutrition. 12th edition, ISBN-13: 978-538-73476-9. Additional literature, documentation and tasks might be provided at lectures, tutorials and practicals and also through the digital Blackboard learning environment of the course.
|Compulsory for:||BVG||Nutrition and Health||BSc||2AF|