Nutrition and Disease I
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 28.01.2025.
- Module identifier
44B0738
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only summer term
- Duration
1 semester
- Brief description
This module focuses on diseases in context of nutritional sciences, which pose a public health challenge. The list of diseases is by no means complete, much rather a comprehensive overview of the major challenges. The module focuses on diseases both from an aetiological as well as therapeutic approaches within the health-system.
- Teaching and learning outcomes
- Introduction to clinical reasoning and G-NCP (German-Nutrition Care Process)
- Concepts of clinical epidemiology and health-care systems, health technology assessment and regulation with medical devices and software licences
- Pathophysiology with the focus-study on on obesity, hypertension, diabetes mellitus, cancer, eating disorders and dementia
- Contribution of food ingredients, secondaey ingredients and genetic engineering on food and nutrients.
- Epidemology in human nutrition
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 30 Seminar - 30 Practice - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 10 Peer-Feedback - 50 Exam preparation -
- Graded examination
- Written examination or
- oral exam or
- Homework / Assignment
- Remark on the assessment methods
End of term exam is the main method of examination.
- Exam duration and scope
two hours exam
- Recommended prior knowledge
Good knowledge and understanding of nutrition over the life course including dietetics, food safety of animal and plant products and biostatistics
- Knowledge Broadening
The students know the basic principles and functionality of diseases within the health system and science
- Knowledge deepening
The students can distinguish the basic principles of diseases in nutritional practice and research on a population level and a person-centered level.
- Knowledge Understanding
The students understand the basic principles and functionality of diseases within the health system and science.
- Application and Transfer
The students can apply the basic principles and functionality of disease theory in nutritional practice and research on a population level as well as a person-centered level.
- Academic Innovation
This module follows the approach of getting theory and practice in a holistic sense of nutritional sciences.
- Communication and Cooperation
The students can successfully work on the theory and practice of the module in groups.
- Academic Self-Conception / Professionalism
The students can successfully work on the theory and practice of the module independently.
- Literature
- Biesalski H.K., Bischoff S.C., Pirlich, M. und Weimann A. Ern?hrungsmedizin 5. vollst?ndig überarbeitete und erweiterte Auflage. Thieme. ISBN 978-3-13-100295-2, 2018.
- Schauder P. Ollenschl?ger G. Ern?hrungsmedizin - Pr?vention und Therapie. 3. Auflage. Urban & Fischer. Elsevier. ISBN 978-3-437-22921-3, 2006.
- Links zur prim?ren Literatur, Software sowie medizinische Leitlinien
- Linkage to other modules
Prerequisite: Successful completion of the module “Nutrition In Life-Course"
The preliminary completion of further necessary modules: “Nutrition in LIfe-Course - dietetics” and “Applied statistics in bioprocess engineering”.
Follow-up and/or parallel recommendation for additional modules: "Nutrition and Disease II", "Nutrition and Disease II - Dietetics", and "Biochemistry of Nutrition".
- Applicability in study programs
- Home Economics and Nutritional Sciences
- Home Economics and Nutrition Sciences B.Sc. (01.09.2025)
- Person responsible for the module
- Berkemeyer, Shoma Barbara
- Teachers
- Berkemeyer, Shoma Barbara