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Different Nations', Religions' Dietary Habits in Nutritional and Health Science Aspects

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Official data in SubjectManager for the following academic year: 2020-2021

Course director

Dr. Tímea VARJAS (vtimi_68@yahoo.com), assistant professor

Department of Public Health Medicine

Subject data

Code of subject: OXF-KTE-h-T  |  1 credit  |  General Medicine |  Optional module  |  spring

Prerequisites: -

Number of hours/semester

12 lectures + 0 practices + 0 seminars = total of 12 hours

Course headcount limitations

min. 3 – max. 30 person

Available as Campus course for 8 student(s). Campus-faculties: ETK GYTK TTK


The eating habits of different nations and landscapes can be completely different from each other, special regard to the used materials and kitchen technology processes. It is necessary to get to know the ideological background of major world religions, fasting and nutritional habits related to different religions, used materials, used kitchen technological procedures, in order to analyze the various diet-related diseases? Morbidity and mortality indicators in epidemiological and nutritional physiological aspects.
The course describes the effect of the various nutritional factors? Impact on the above-mentioned ratios and provides an extracurricular image of the world's religions? And nations? Nutritional habits.


  • 1. The French kitchen, main characteristics, nutritional and health science aspects - epidemiological data - Dr. Raposa László Bence
  • 2. Overview of the Mediterranean life-philosophy and gastronomy, nutritional and health science aspects - Dr. Raposa László Bence
  • 3. Anglo-Saxon areas: presentation of the characteristics of the Russian eating habits - Dr. Raposa László Bence
  • 4. Benelux characteristics, methods of preparing food, nutritional and health science aspects - Dr. Raposa László Bence
  • 5. Scandinavian countries; typical eating habits, nutritional and health science aspects - Dr. Raposa László Bence
  • 6. Bible and nutrition, the Catholic religion, fasting habits - Dr. Raposa László Bence
  • 7. Far Eastern cuisine overview, epidemiological aspects - Dr. Raposa László Bence
  • 8. American eating habits'; impact on obesity and related illnesses - Dr. Raposa László Bence
  • 9. The Jewish religious life, Jewish food - Dr. Raposa László Bence
  • 10. The Islamic faith and the basics of Islam, Ramadan, the Arabic countries; nutritional habits - Dr. Raposa László Bence
  • 11. Summary - Dr. Raposa László Bence
  • 12. Exam, test - Dr. Raposa László Bence



Reading material

Obligatory literature

Literature developed by the Department

PPT-presentations (Neptun)


Recommended literature

Conditions for acceptance of the semester

Maximum of 15 % absence allowed

Mid-term exams

Examination: written test

Making up for missed classes

based on individual consideration

Exam topics/questions



Instructor / tutor of practices and seminars