HNE-11306 Nutrition and Health III: Knowledge of Foods

Course

Credits 6.00

Language of instruction:

Dutch

Contents:

The central theme is knowledge on foods, looking at different aspects with a focus on health, composition and sensory aspects.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- interpret the results of a sensory test;
- examine the composition of foods based on own food analyses;
- examine the health aspects of these foods;
- phrase a conclusion about a food, based on sensory- and health aspects and based on the composition;
- report (on learning outcomes mentioned above) in a scientific report and a paper for the general public, applying the guidelines on reporting that have been discussed during the course.

Activities:

The course consists of:
- lectures;
- practical's;
- e-learning;
- group work.

Examination:

- written open and closed question exam (70%, mark at least 5.5);
- report by group (30%);
- individual presence and participation during course activities (practical work and working groups).

Literature:

A course reader will be available at the WUR shop/Forum
Books: Whitney E, Rolfes S. Understanding Nutrition 13th edition. ISBN-13: 978-1-133-58753-8.
Nederlandse Voedingsmiddelen tabel 2012. 45e druk. 2012. Voedingscentrum Den Haag.
Additional literature and documentation will be provided through the Blackboard learning environment.