Nutritional Therapies Seminar

Department
  • Master's program Food Technology & Nutrition
Course unit code
  • 24_LTE_MAS_3_2
Number of ECTS credits allocated
  • 3.0
Name of lecturer(s)
Mode of delivery
  • face-to-face
Recommended optional program components
  • none
Recommended or required reading
  • Eva Lückharth und Sven-David Müller: Diätetik und Ernährungsberatung: Das Praxisbuch; Karl F. Haug; Auflage: 4., unveränderte Auflage (26. Januar 2011)
    Hans Konrad Biesalski (Herausgeber): Ernährungsmedizin: Nach dem Curriculum Ernährungsmedizin der Bundesärztekammer und der DGE; Thieme; Auflage: 4., vollständig überarbeitete und erweiterte Auflage (12. Mai 2010)
    Watzl, B., & Leitzmann, C. (2005). Bioaktive Substanzen in Lebensmitteln. Georg Thieme Verlag.
    Haller, D., Rimbach, G., & Grune, T. (2013). Biofunktionalität der Lebensmittelinhaltsstoffe. Springer.
    Pirlich, M. (Herausgeber) und Weimann, A (2017): Ernährungsmedizin: Nach dem Curriculum Ernährungsmedizin der Bundesärztekammer
Assessment methods and criteria
  • Course immanent examination
Level of course unit
  • Master
Year of study
  • Fall 2025
Semester when the course unit is delivered
  • 3
Language of instruction
  • English
Learning outcomes of the course unit
  • Students acquire the basics of empirical medicine and are able to link these with the familiar content of food ingredients and nutritional physiology. Individual aspects of nutritional science and current nutritional topics are discussed and developed using case studies. Students will then be able to classify and independently make nutritional recommendations.
    The aim is to convey the aspect of the health basis of food development as part of the students' job description.
Course contents
  • The aim of the seminar is to learn about nutrition and its evaluation as a measure to maintain normal function (health-related in-depth study of nutrition)
    - Nutritional epidemiology, different forms of nutrition
    - Evidence of national and international nutritional recommendations
    - Methodology of nutritional counseling and compliance
    - Diets, nutrition in special life situations and specific population groups
    - Prevention of nutrition-related diseases
Planned learning activities and teaching methods
  • The course comprises an interactive mix of lectures, discussions and individual and group work.
Work placement(s)
  • none

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