About this course
This is a general nutrition course that addresses the relation between nutrition and human health, and is primarily aimed at food technology students. The course will address the following aspects:
- study design: how to design a proper nutritional study to examine the relation between food components and health?
- nutrient metabolism: how are macronutrients processed in the human body and how is this regulated?
- micronutrients: what is the specific role of vitamins and minerals and how do they influence human health?
- targeted nutrition: what are the specific nutritional requirements of certain populations (infants, pregnant women, elderly, athletes)?
Learning outcomes
Demonstrate a broad overview of the field of nutritional science
Based on a specific research question, come up with a basic design for a nutritional study
Explain how macronutrients and micronutrients are processed in the human body
Use dietary guidelines as a basis for reformulating foods
Understand the mechanisms underlying the effect of nutrition on Health and disease
Estimate the nutritional requirements of specific groups including infants, elderly and athletes
Assessment method
- Written test with closed questions (40%)
- Written test with open questions (60%)
Prior knowledge
Basic knowledge on Nutrition (FCH11306 Nutritional Aspects of Foods)
Resources
- All course materials will be provided on Brightspace.
Additional information
- Contact a coordinator
- Levelmaster
- Mode of instructionon campus
Starting dates
27 Oct 2025
ends 21 Dec 2025