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 hoursType of teachingMedia implementationConcretization
60Lecture-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
30Preparation/follow-up for course work-
60Exam 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

Linkage to other modules

This module can be combined with many other modules of various course-programmes. 

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