Autumn Semester 2020 takes place in a mixed form of online and classroom teaching.
Please read the published information on the individual courses carefully.

Michael Bruce Zimmermann: Catalogue data in Autumn Semester 2016

Name Prof. Michael Bruce Zimmermann
FieldHuman Nutrition
Address
Professur für Humanernährung
ETH Zürich, LFV D 20
Schmelzbergstrasse 7
8092 Zürich
SWITZERLAND
Telephone+41 44 632 86 57
E-mailmichael.zimmermann@hest.ethz.ch
DepartmentHealth Sciences and Technology
RelationshipFull Professor

NumberTitleECTSHoursLecturers
701-1701-00LHuman Health, Nutrition and Environment: Term Paper Restricted registration - show details
Only for students of the Major Human Health, Nutrition and Environment.
6 credits13AJ. Nuessli Guth, T. Julian, K. McNeill, M. B. Zimmermann
AbstractWriting of a review paper of scientific quality on a topic in the domain of Human Health, Nutrition and Environment based on critical evaluation of scientific literature.
Objective- Acquisition of knowledge in the field of the review paper
- Assessment of original literature as well as synthesis and analysis of the findings
- Practising of academic writing in English
- Giving an oral presentation with discussion on the topic of the review paper
ContentTopics are offered in the domains of the major 'Human Health, Nutrition and Environment' covering 'Public Health', 'Infectious Diseases', 'Nutrition and Health' and 'Environment and Health'.
Lecture notesGuidelines will be handed out in the beginning.
LiteratureLiterature will be identified based on the topic chosen.
752-6001-AALIntroduction to Nutritional Science Information
Enrolment ONLY for MSc students with a decree declaring this course unit as an additional admission requirement.

Any other students (e.g. incoming exchange students, doctoral students) CANNOT enrol for this course unit.
3 credits6RM. B. Zimmermann, C. Wolfrum
AbstractThis course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.
ObjectiveTo introduce the students to the both macro- and micronutrients in relation to food and metabolism.
ContentThe course is devided into two parts. The lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism. The nutrients are described in relation to digestion, absorption and metabolism. Special aspects of homeostasis and homeorhesis are emphasized.
LiteratureElmadfa I & Leitzmann C: Ernährung des Menschen
UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004
ISBN-10: 3825280365; ISBN-13: 978-3825280369

Garrow JS and James WPT: Human Nutrition and Dietetics
Churchill Livingstone, Edinburgh, 11th rev. ed. 2005
ISBN-10: 0443056277; ISBN-13: 978-0443056277
752-6001-00LIntroduction to Nutritional Science Information 3 credits2VM. B. Zimmermann, C. Wolfrum
AbstractThis course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.
ObjectiveTo introduce the students to the both macro- and micronutrients in relation to food and metabolism.
ContentThe course is devided into two parts. The lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism. The nutrients are described in relation to digestion, absorption and metabolism. Special aspects of homeostasis and homeorhesis are emphasized.
Lecture notesThere is no script. Powerpoint presentations will be made available.
LiteratureElmadfa I & Leitzmann C: Ernährung des Menschen
UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004
ISBN-10: 3825280365; ISBN-13: 978-3825280369

Garrow JS and James WPT: Human Nutrition and Dietetics
Churchill Livingstone, Edinburgh, 11th rev. ed. 2005
ISBN-10: 0443056277; ISBN-13: 978-0443056277
752-6003-00LIntroduction to Nutritional Science Restricted registration - show details
Only for Agricultural Science BSc.
2 credits1.5VM. B. Zimmermann, C. Wolfrum
AbstractThis course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates.
ObjectiveTo introduce the students to the both the macro- and the micronutrients.
ContentThe lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism.
Lecture notesThere is no script. Powerpoint presentations will be made available.
LiteratureElmadfa I & Leitzmann C: Ernährung des Menschen
UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004
ISBN-10: 3825280365; ISBN-13: 978-3825280369

Garrow JS and James WPT: Human Nutrition and Dietetics
Churchill Livingstone, Edinburgh, 11th rev. ed. 2005
ISBN-10: 0443056277; ISBN-13: 978-0443056277
752-6101-00LDietary Etiologies of Chronic Disease3 credits2VM. B. Zimmermann
AbstractTo have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
ObjectiveTo examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases.
ContentThe course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Lecture notesThere is no script. Powerpoint presentations will be made available on-line to students.
LiteratureTo be provided by the individual lecturers, at their discretion.
Prerequisites / NoticeNo compulsory prerequisites, but prior completion of Human Nutrition I + II (Humanernährung I+II) is strongly advised.
752-6403-00LNutrition and Performance2 credits2VS. Mettler, M. B. Zimmermann
AbstractThe course introduces basic concepts of the interaction between nutrition and exercise and cognitive performance.
ObjectiveTo understand the potential effects of nutrition on exercise performance, with a focus on concepts and principles of nutrition before, during and after exercise.
ContentThe course will cover elementary aspects of sports nutrition physiology, including carbohydrate, glycogen, fat, protein and energy metabolism. A main focus will be to understand nutritional aspects before exercise to be prepared for intensive exercise bouts, how exercise performance can be supported by nutrition during exercise and how recovery can be assisted by nutrition after exercise.
Although this is a scientific course, it is a goal of the course to translate basic sports nutrition science into practical sports nutrition examples.
Lecture notesLecture slides and required handouts will be available on the ETH website.
LiteratureInformation on further reading will be announced during the lecture. There will be some mandatory as well as voluntary readings.
Prerequisites / NoticeGeneral knowledge about nutrition, human biology, physiology and biochemistry is a prerequisite for this course. The course builds on basic nutrition and biochemistry knowledge to address exercise and performance related aspects of nutrition.

The course is designed for 3rd year Bachelor students, Master students and postgraduate students (MAS/CAS).

Language: English

It is strongly recommended to attend the lectures. The lecture (including the handouts) is not designed for distance education.
766-6205-00LNutrient Analysis in Foods Restricted registration - show details
Number of participants limited to 20.
Permission from lecturers required for all students.
3 credits3UM. B. Zimmermann, V. Galetti
AbstractIn this practical course different meals are prepared and then analysed in the laboratory. The analyses comprise energy, macronutrients, specific micronutrients as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.
ObjectiveLearning analytical methods to determine macro- and micronutrient content in foods. Critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.
ContentThe practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2016, date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases by using the nutrition software EbisPro and critically evaluated. The nutritional values of the meals in relation to specific chronic diseases and iron bioavailability are discussed. The practical course is accompanied by a lecture on the basic principles of analytical chemistry.
Lecture notesA script and lecture slides are handed out before course start.
Prerequisites / NoticeStudents will work in groups.
Performance is assessed by a short test on course content, oral presentation or results and a short report.
Attendance in compulsory for the lecture, the laboratory work, and the oral presentation.