To 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.
To 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.
The 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.
There is no script. Powerpoint presentations will be made available on-line to students.
To be provided by the individual lecturers, at their discretion.
Prerequisites / Notice
No compulsory prerequisites, but prior completion of Human Nutrition I + II (Humanernährung I+II) is strongly advised.