Energy Processes and Energy Balances in Nutritional Sciences

44B0748

Bachelor

German

5.0

only summer term

1 semester

Ecotrophology students come from a heterogeneous educational background with more or less scientific knowledge, particularly in the areas of mathematics and physics. There are often deficits in the basic areas of physics, especially in today's world and lifestyle, which are strongly focused on energy efficiency and energy optimization. Knowledge in this area is therefore essential for a science-oriented nutritional science.  

The module is designed as a Y-module. The basic part is taught together with the Applied Plant Biology course. This combination is very useful, as both courses focus at least in part on the knowledge area of man - plant - technology.

The special second part is only for students of nutritional sciences. Here, particular emphasis is placed on the implementation of basic knowledge in the field of ecotrophology. The effects and use of the law of conservation of energy both at the level of food production and at the level of food utilization play a major role here.

The Module consists of 2 parts:

Part 1: Physical principles of nature

Part 2: Energy processes and energy balances in the nutritional sciences

Part 1: Physical principles of nature

1. Units, quantities, scalars, vectors, operators

2. Basics: motion and natural forces - causes and effects

3. Basics: building blocks of nature - quarks, electrons

4. Basics: electromagnetism - current and photons 

5. Basics: thermodynamic quantities - temperature, heat, pressure

6. Basics: conservation variables - momentum and energy

7. Material properties of liquids, solids, gases - density, heat transport, heat storage, photon emission, etc.

8. Conservation of energy: energy conversion and balancing

9. Conservation of energy: superposition and quantum leaps

10. Conservation of energy: resistance and efficiency

Part 2: Energy processes and energy balances in nutritional science

1. natural forces and energy - Coulomb force in muscle activity

2. natural forces and energy - gravitational force during locomotion

3. photon - electron - interactions in nature

4. phase change in nutritional science

5. thermodynamics in cooling and heating

6. electromagnetism in nutritional science

7. energy, enthalpy and entropy

8. energy balances in nutritional science

9. energy balances in cell respiration and physiology

10. energy balances in nutrition metabolism

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Portfolio exam

The portfolio examination consists of an oral examination (max. 70 points) + K10 (max. 30 points). K10 are 10-minute weekly tests with a maximum of 5 points per test. The 6 best tests are included in the final grade. The oral examinations were realized by two persons.

Oral examination: 20 min.

Quicktest: 10 min

none

Students expand their knowledge to include in-depth knowledge of energy transfer processes and energy balances in nutritional science.  To this end, they learn the scientific correlations of the respective processes with regard to the basic causes of mass and electrical charge.

Students learn to understand, systematize and create energy balances in the area of nutritional science. They are also able to evaluate processes and products in nutritional science with regard to energy use.     

Knowledge skills acquired after successful completion of the module:

1. selecting and applying methods for energy balancing

2. carry out energy analyses and evaluate processes and products in the nutritional science

3. correct representation of energy values and units

The knowledge and skills acquired in the module can be used in other modules in the degree program. Furthermore, students can apply their knowledge of energy balances and the methods used to create them very well in their future careers, in scientific work, in consultations and in practical areas of ecotrophology. Not least due to the current situation of the need for active action with regard to the climate crisis, it seems sensible that actions, discussions and evaluations with regard to energy use and balance are based entirely on knowledge and methods grounded in the physical and natural sciences.  

The knowledge of energy balances and processes based on physical principles and fundamentals forms a solid basis for creating innovations in the field of nutritional science. 

By knowing the background and the correct terms, units and formulations, students are able to participate in discussions regarding basic physical laws and evaluations in the field of nutritional science in a qualified and competent manner. 

Through the knowledge gained and the expanded methodological skills, students increase their professionalism, particularly with regard to academic and research skills. The improved self-image enables them to evaluate and critically reflect on facts and explanations in their subject area in a qualified manner.

• Rath, Thomas

• Rath, Thomas