952160 Human nutrition and food (in Eng.)
Diese Seite ist erreichbar unter:
- Vorlesung und Seminar
- Vortragende/r (Mitwirkende/r)
- Locher, Jeremias , Keutgen, Norbert , Keutgen, Anna
- Angeboten im Semester
- Sommersemester 2021
- Unterrichts-/ Lehrsprachen
Sustainable human nutrition. Ecology and food systems.
Human diets and life-styles.
Food safety and development cooperation.
Quality of food and complexity in the food systems.
"Regionalism" and direct marketing.
Nutritional science deals with main nutrients, vitamins, minerals and phytochemicals and with human energy and water balance. This knowledge leads to several recommendations for a healthy diet. Based on this particularities of the nutrition of specific population groups are examined, e.g. of children, seniors, pregnant women and athletics.
Beyond the dimension health that is usually considered in nutritional science the dimensions environment and society are included equivalently.
Therefore the field of nutritional ecology belongs to the course.
The complex relationships within the nutrition system - from agricultural production of commodities to processing, packaging, transportation and retail up to consumption and waste disposal will be discussed.
During the course "human nutrition" aspects like "proportion of foods of animal or plant origin in the diet, degree of processing of food items, regionality and seasonality, packaging of food items, organic plant or animal production, genetic engineering as well as Fair Trade will be dealt with and considered for an assessment of food items and dietary patterns.
- Inhaltliche Voraussetzungen (erwartete Kenntnisse)
Open for agricultural sciences, life sciences, science of human nutrition, ecolo-trophology, management of bio-ressources.
Students need the will to work in small groups on selected topics and share their findings with the other groups.
Students will be able to organize work-loads, be competent in data recherche.
At the end of the term a collection of abstracts and presentation should be available for all participants.
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