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Introduction in Nutrition Research

Daten

Offizielle Daten in der Fachveröffentlichung für das folgende akademische Jahr: 2024-2025

Lehrbeauftragte/r

Semesterwochenstunden

Vorlesungen: 12

Praktika: 0

Seminare: 0

Insgesamt: 12

Fachangaben

  • Kode des Kurses: OAF-BTT-T
  • 1 kredit
  • General Medicine
  • Optional modul
  • autumn
Voraussetzungen:

keine

Vizsgakurzus:

Zahl der Kursteilnehmer für den Kurs:

min. 5 – max. 20

Erreichbar als Campus-Kurs für . Campus-karok: ÁOK GYTK TTK

Thematik

A conscious and rich diet can be a source of great pleasure but unhealthy lifestyle and eating habits can lead to disease. Additionally, individual behaviour is increasingly important when it comes to health. The topics covered in this subject will provide you with the knowledge to develop critical thinking for health-conscious eating. The course provides students with useful information that will help them navigate in a concise way through nutrition science and the inseparable world of food and the food industry. Nutrition knowledge has evolved enormously in recent years, and marketing and media skills have put 'basic truths' in a different light. After a brief historical overview, we will learn about macro- and micronutrients and their role in metabolism. Furthermore, individual nutrient requirements are discussed, as well as the pathogenic role of proportionally inappropriate diets and over-consumption.

Vorlesungen

  • 1.

    Introduction. Terminology of nutrition science. Interpreting nutrition tables

    - Lelovics Zsuzsanna
  • 2.

    Nutrient composition: macronutrients.

    - Nemeth Laura Gabriela
  • 3.

    Composition of food: micronutrients.

    - Nemeth Laura Gabriela
  • 4.

    Nutrient requirements. Healthy eating, principles.

    - Nemeth Laura Gabriela
  • 5.

    Specific issues of healthy eating - by life stage (child, adult, pregnant, elderly).

    - Nemeth Laura Gabriela
  • 6.

    Fluid needs, fluid intake.

    - Lelovics Zsuzsanna, Nemeth Laura Gabriela
  • 7.

    Dietary supplements, functional and special foods. Superfoods.

    - Lelovics Zsuzsanna, Nemeth Laura Gabriela
  • 8.

    Fast food. Junk food. Additives. E-numbers.

    - Lelovics Zsuzsanna, Nemeth Laura Gabriela
  • 9.

    Lifestyle and exercise.

    - Lelovics Zsuzsanna, Nemeth Laura Gabriela
  • 10.

    Diet-related non-communicable diseases. Obesity.

    - Nemeth Laura Gabriela
  • 11.

    Non-traditional dietary trends. Nutritional fads. Nutrition science on the Internet.

    - Nemeth Laura Gabriela
  • 12.

    Food safety. Food law. The food label.

    - Lelovics Zsuzsanna

Praktika

Seminare

Materialien zum Aneignen des Lehrstoffes

Obligatorische Literatur

Hand-outs will be given.

Vom Institut veröffentlichter Lehrstoff

Moodle. Teams.

Skript

Lecture materials by the teacher.

Empfohlene Literatur

Allen, L. H. – Prentice, A. – Caballero, B.: Encyclopedia of human nutrition. 2013.
Zimmermann, M.: Burgerstein’s handbook of nutrition. Stuttgart: Thieme, 2001.

Voraussetzung zum Absolvieren des Semesters

Maximum of 15% absence allowed.

Semesteranforderungen

Written test.

Möglichkeiten zur Nachholung der Fehlzeiten

As discussed with the lecturer.

Prüfungsfragen

–

Prüfer

Praktika, Seminarleiter/innen

Rólunk