Human Nutrition
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 03.07.2025.
- Module identifier
44B0377
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
Human nutrition forms the fundament of the natural sciences based focus of the nutritional sciences.
- Teaching and learning outcomes
- Food, food-manufacturing and food pyramids
- Nutrient-based and food-based dietary guidelines
- Structure, nomenclature, digestion and biochemical, physiological and metabolic properties of carbohydrates, lipids, proteins, vitamins and minerals
- 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 60 Lecture - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 20 Preparation/follow-up for course work - 20 Work in small groups - 50 Exam preparation -
- Graded examination
- Written examination
- Exam duration and scope
K2, two hours exam
- Recommended prior knowledge
Knowledge of human biology as well as inorganic and organic chemistry is useful.
- Knowledge Broadening
The students know the basic principles of human nutrition. They know the difference between nutrient-based and food-based dietary guidelines.
- Knowledge deepening
The students know and understand the basic principles of human nutrition from scientifc literature.
- Knowledge Understanding
The students understand the basic principles of human nutrition. They understand the difference between nutrient-based and food-based dietary guidelines.
- Application and Transfer
The students can apply the knowledge and understanding of the basic principles of human nutrition in the evaluation of scientific literature.
- Academic Innovation
The students know and understand how to write an abstract.
- Communication and Cooperation
The students can work upon a topic successfully as a group together. They can organise themselves independently into groups outside formal teaching time and remain in touch with each other.
- Academic Self-Conception / Professionalism
The students can work upon a topic individually. They can organise themselves independently into groups outside formal teaching time and remain in touch with each other.
- Literature
- Deutsche Gesellschaft für Ern?hrung, ?sterreichische Gesellschaft für Ern?hrung, Schweizerische Gesellschaft für Ern?hrungsforschung, Schweizerische Vereinigung für Ern?hrung (Hrsg.): Referenzwerte für die N?hrstoffzuführ. Bonn, 2. Auflgage, 7. akutaliserte Ausgabe. 2021.
- Stipanuk M.H. und Caudill M.A.. Biochemical, Physiological, and Molecular Aspects of Human Nutrition. 4th Edition. Elsevier. ISBN: 978-0-323-44141-0, 2019.
- Eastwood M. Principles of Human Nutrition. 2nd Edition. Blackwell Publishing. ISBN: 0-632-05811-0, 2003.
- Gropper S.S., Smith J. L. und Carr T. P. Advanced Nutrition and Human Metabolism. 7th Edition. Cengage Learning. ISBN: 978-1-305-62785-7, 2018.
- Links zur prim?ren Literatur
- Applicability in study programs
- Bachelor of Vocational Education – Nutritional Science and Home Economics
- Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)
- 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