Nutrition and Health
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 03.07.2025.
- Module identifier
44B0742
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
The application of the various recommendations on nutrient intake to specific needs structures of different age, performance, gender and socio-economic requirements as well as the critical examination of new developments in nutritional science with regard to their practical relevance must be the principle of every practical orientation.
- Teaching and learning outcomes
Topics to be worked on include: Age- and performance-dependent nutritional recommendations: - Nutrition for infants and children - Nutrition during pregnancy - Nutrition in old age - Nutrition and exercise - Food ingredients of particular importance - Gender and socio-economically determined demand structures and needs, etc., in context of current developments in 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 60 Lecture - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 60 Exam preparation -
- Graded examination
- Field work / Experimental work or
- Oral presentation, with written elaboration or
- Written examination
- Recommended prior knowledge
An interest in nutritional topics is required.
- Knowledge Broadening
The students have a broad knowledge of the essential features of applied nutritional science.
- Knowledge deepening
In the selected subject areas, they have detailed knowledge of the scope and basic principles of the discipline's knowledge and/or practice and/or research processes.
- Knowledge Understanding
The students know the basic principles of applied nutritional sciences and understand the basic principles of applied nutritional sciences.
- Application and Transfer
The students can formulate concepts in a meaningful manner using appropriate media.
- Academic Innovation
The students present complex ideas or information in a well-structured and coherent form to fellow students with critical but self-selected objectives.
- Communication and Cooperation
The students explain and substantiate the scientific findings on the one hand and the personal evaluation on the other in the sense of comparing them. They present in an appealing, target group-oriented form.
- Academic Self-Conception / Professionalism
Die Studierenden diskutieren die jeweiligen Anforderungen von Theorie und Praxis beispielhaft im Zusammenhang und k?nnen eigene Bewertungen sinnvoll erk?ren.
- Literature
wird vorlesungsbegleitend ausgegeben
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Bachelor of Vocational Education – Nutritional Science and Home Economics
- Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)
- Managing Sustainable Food Systems
- Managing Sustainable Food Systems 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
- Krieger-Güss, Stephanie
- Straka, Dorothee