Special Nutrition Science

Course content

The lecture provides content and perspectives on different alternative diets, fasting methods, current nutrition trends, nutrition myths, aspects of vegetarian and vegan diets and a holistic approach to nutritional behaviour within the scope of a sustainable diet.

The students
- know about religious and socio-cultural aspects of nutrition and eating behaviour
- are familiar with alternative diets, fasting methods and nutrition trends and can evaluate and discuss them using the criteria of nutrition physiology, sustainability etc.
- are familiar with nutrition concepts of vegetarian diets and know about the advantages and risk factors
- are familiar with vegan diets, know about the advantages and risk factors and are able to implement relevant recommendations and prepare nutrition plans
- are familiar with the principles of sustainable nutrition as part of a whole food diet (acc. to Leitzmann, Koerber et al.)
- acquire basic knowledge of organic farming

Learning outcomes

The students acquire basic and advanced knowledge of nutritional science, special nutritional science, nutrition for children and adolescents as well as sports nutrition. The knowledge obtained provides the basis for practical work with healthy people in the social and individual context and also serves as a basis for nutritional therapy in disease treatment.

The students:
- are able to process nutritional information for individuals and groups of persons and provide nutritional advice within the scope of health promotion and prevention
- are able to take into account cultural and religious needs, lifestyles and values in nutritional advice
- are able to develop and implement nutrition plans for athletes
- are familiar with holistic approaches of nutrition science in the sense of a sustainable diet - are familiar with alternative diets, fasting methods and nutrition myths and are able to evaluate and discuss them scientifically
- are able to develop and apply nutrition plans for infants, healthy children and adolescents, including special requirements of these target groups
- are able to develop and apply nutrition plans for pregnant and nursing women

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

M02, M03, M05, M07

Assessment methods and criteria

Written/oral