Nutrition and Disease II
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 18.07.2025.
- Module identifier
44B0739
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
This module focuses on diseases in the context of nutritional sciences that have clinical relevance. The list of diseases is by no means exhaustive, but rather a focus on the main diseases. The module pivots on these diseases from both an etiological and therapeutic perspective within the healthcare system.
- Teaching and learning outcomes
- Personalized nutrition with eliciation of health-status
- A focus on study of diseases of intolerances and allergies, gastroenterology, and geriatrics
- Basic principles of diagnostics, counselling, intervention (prevention, training) and evaluation with practice
- Methods of nutritional assessment and status, questionnaires, anthropometry, nutritional estimations, functional and biochemical methods.
- 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
- Exam duration and scope
K2, two hours exam
- Recommended prior knowledge
Good knowledge and understanding of nutrition and disease I with dietetics I, food safety of animal and plant products or food microbiology with laboratory techniques, energy processing and balances in nutritional sciences, biostatistics and bioinformatics.
- Knowledge Broadening
The students know the basic principles and functionality of diseases within the health system and science
- Knowledge deepening
The students can assign the basic principles of diseases to nutritional practice and research in personalized nutrition with links to G-NCP and science.
- 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 of diseases to nutritional practice and research in personalized nutrition with links to G-NCP and science.
- 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.
- Scahuder P. Ollenschl?ger G. Ern?hrungsmedizin - Pr?vention und Therapie. 3. Auflage. Urabn & Fischer. Elsevier. ISBN 978-3-437-22921-3, 2006.
- Links zur prim?ren Literatur, Software sowie medizinische Leitlinien
- Wild E. und M?ller J. (Hrsg.) P?dgogische Psychologie. Springer-Lehrbuch. Springer-Verlag. DOI 10.1007/978-3-642-41291-2_17, 2015
- Linkage to other modules
Prerequisite: Successful completion of the module “Nutrition in Life-Course”
The preliminary completion of further necessary modules: "Chemistry", "Nutrition in LIfe-Course - Dietetics", "Energy Processes and Balances in Nutritional Sciences", "Applied Statistics in Bioprocess Engineering", "Food Safety of Animal and Plant Products" or "Food Microbiology and Laboratory Work Techniques" , "Nutrition and Disease I" and "Nutrition and Disease I - Dietetics"
Further previous recommendation: Module “Bioinformatics”
Follow-up and/or parallel recommendation for additional modules: "Biochemistry of Nutrition", "Nutrition and Disease II - Dietetics" and "Techniques of Food Science" or "Plant Breeding and Genetics"
- 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