From 2 November 2020, the autumn semester 2020 will take place online. Exceptions: Courses that can only be carried out with on-site presence.
Please note the information provided by the lecturers via e-mail.

752-6101-00L  Dietary Etiologies of Chronic Disease

SemesterAutumn Semester 2016
LecturersM. B. Zimmermann
Periodicityyearly recurring course
Language of instructionEnglish


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.