Dietetics and Nutrition

Nutrition Science

Lecture, 5.00 ECTS

 

Course content

Students acquire basic knowledge in the field of nutrition science.
The students
- know the terms and definitions in the field of nutrition science
- are familiar with the nutritional situation in Austria and selected countries (Austrian Nutrition Report) and effects on dietary behaviour, repercussions and interactions
- are familiar with measurement methods for nutritional status, anthropometry and food consumption
- are familiar with micro and macro nutrients and other nutritional ingredients, including their occurrence, composition and biochemical effects in the human body
- are familiar with current scientific recommendations for energy and nutrient intake for a healthy diet depending on age, gender and life situation
- know the relationship between nutrition and the hunger-satiety mechanism,
- know the relationship between nutrition and the acid-base balance
- know the relationship between nutrition and the immune system
- know the history of human nutrition and nutritional science
- know the nutrient requirements, reference values, energy requirements, requirement of macro and micronutrients depending on age, gender and life situation
- know the current scientific recommendations on energy and nutrient intake (current reference values for Germany, Austria, Switzerland, WHO etc.),
- have an overview of international scientific recommendations (e.g. RDA)
- are familiar with micro and macronutrients (carbohydrates, fats, proteins, vitamins, minerals, fibres): standard values, occurrence, composition, categorisation, biochemical effects, availability, metabolism
- know bioactive substances and their effects and occurrence
- know recommendations on alcohol consumption
- know pre- and probiotics, their effects and occurrence
- know the detailed principles of whole food diet

Learning outcomes

This module provides students with basic knowledge of nutritional science. They acquire competencies in the fields of nutritional physiology, nutrient and energy requirements according to reference values specified by DGE/ÖGE/SGE, nutritional status and food consumption in Austria, in-depth knowledge of macro and micronutrients and bioactive substances, nutrition myths, basic knowledge in the field of health promotion and prevention of food-related diseases (especially obesity). These competencies form the basis for advanced modules in the fields of dietetics and health promotion/prevention.

The students
- learn terms and definitions in the field of nutritional science
- are familiar with the nutrition situation in Austria and in selected countries (Austrian Nutrition Report) and effects on dietary behaviour – repercussions - interactions
- acquire basic knowledge and measurement methods: nutritional status, anthropometry and food consumption
- are familiar with micro and macronutrients and other nutritional ingredients, including their occurrence, composition and biochemical effects in the human body
- are familiar with current scientific recommendations for energy and nutrient intake for a healthy diet depending on age, gender and life situation
- acquire competencies in relating nutrition to the hunger-satiety mechanism, acid-base balance and immune system

Recommended or required reading and other learning resources / tools

Books, journals and relevant current primary literature will be announced by the lecturers at the start of the course or are included in the relevant syllabus.

Mode of delivery

VO

Prerequisites and co-requisites

None

Assessment methods and criteria

Written/oral