Nutrition and Ecology
Integrated course, 1.00 ECTS
• Introduction to nutritional ecology
• four dimensions of sustainability: environment, health, society, economy
• principles of sustainable nutrition
• food quality in terms of sustainability
• world food system
• nutritional ecology in practice
• genetic engineering and nutrition
• organic farming
Specialist literature (latest editions):
Koerber Kv, Männle T, Leitzmann C: Vollwert-Ernährung - Konzeption einer zeitgemäßen und nachhaltigen Ernährung. 10., vollständig neu bearbeitete und erweiterte Aufl., Haug Verlag, Stuttgart, 451 S, 2006
Spitzmüller EM, Pflug-Schönfelder K, Leitzmann C, unter Mitarbeit von Koerber Kv: Ernährungsökologie - Essen zwischen Genuss und Verantwortung. Haug Verlag, Heidelberg, 1993
Brunner K-M: Nachhaltigkeit und Ernährung. Campus Verlag, Frank-furt/Main, 2005
Rückert-John J: Natürlich essen. Campus Verlag, Frankfurt/Main, 2007
Schack P.S: Nachhaltige Ernährungsstile im Alltag. Schneider-Verlag Hohengehren, Baltmannsweiler, 2004
Lecture, projects, group work, presentations
Students acquire a deeper understanding and knowledge of professional principles, sociology, ethics, health economics, ecology and public health, which allow them to recognise and understand the responsibilities, competences, possibilities and limits of their independent medical-therapeutic work in the context of ethical, social, political, economic, ecological and institutional frameworks and developments.
They learn to work in multi-professional teams to develop sustainable solutions in the fields of preventive health care and public health and to provide nutritional advice as part of health promotion and prevention.
They understand the interrelations between individual health and diet on the one hand and social, cultural, economic and ecological factors on the other. They understand how their profession is embedded in the Austrian healthcare system.
On completion of the module students will be able to:
--> realistically assess their own skills in terms of the technical, organisational, coordination and administrative requirements of the profession;
--> take into account cultural and religious needs, lifestyles and values;
--> work in accordance with economic and ecological principles;
--> contribute to the further development of the profession.
Mode of delivery
Assessment methods and criteria