Isabelle Herter-Aeberli: Catalogue data in Autumn Semester 2024 |
| Name | Dr. Isabelle Herter-Aeberli |
| Address | Epigenetik, Ernährung u. Stoffw. ETH Zürich, LFV D 42 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 74 81 |
| isabelle.herter@hest.ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Lecturer |
| Number | Title | ECTS | Hours | Lecturers | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| 751-0013-00L | World Food System | 4 credits | 4V | B. Studer, R. Finger, I. Herter-Aeberli, M. Loessner, E.‑M. Meemken, F. Michel, M. Niu, M. Peydayesh, J. Six | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | Die Grundlagen des Welternährungssystem werden anhand von Fallbeispielen aus der Forschung entlang der Wertschöpfungskette vermittelt. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | Mit Besuch dieser Lehrveranstaltung soll Verständnis geschaffen werden, was ein Welternährungssystem ist, wo aktuell die grossen Herausforderungen liegen, was Elemente und Einflussfaktoren auf die Ernährungssicherheit sind, welche Wechselwirkungen zwischen diesen Elementen und Einflussfaktoren bestehen, und welche potentiellen Lösungsstrategien sich für spezifische Herausforderungen ableiten lassen. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | An Fallbeispielen aus der aktuellen Forschung in Agrar- und Lebensmittelwissenschaften (Landwirtschaftliche Produktion, Agrarmärkte und Handel, Lebensmittelsicherheit, Ernährung und Gesundheit, Agri-Food Waste Valorization, Nachhaltiges Konsumverhalten) wird die gesamte Wertschöpfungskette von der Erzeugung des Rohstoffs bis hin zum verarbeiteten Lebensmittel und dessen verbraucherrelevanten Eigenschaftsfunktionen aufgezeigt. Dabei werden jeweils relevante Aspekte für Industrie-, Schwellen und Entwicklungsländer über ingenieur-, natur- und sozialwissenschaftliche Ansätze vermittelt. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lecture notes | Skripte und zusätzliches Lernmaterial werden auf Moodle verfügbar gemacht. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literature | Information zu Büchern und anderer Literatur wird während der Lehrveranstaltung bekanntgegeben. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Prerequisites / Notice | Die Lehrveranstaltung soll Studierenden der Agrar-, Lebensmittel- und Umweltwissenschaften die Schnittstellen dieser Bereiche im Kontext zu wichtigen globalen Fragestellungen nahebringen. Ferner sollen den Studierenden im ersten Studienjahr der Agrar- und Lebensmittelwissenschaften Aus- und Einblicke gegeben werden, welche im weiteren Verlauf des Studiums motivierend wirken. Das Fach ist Teil der Basisprüfung nach dem ersten Studienjahr. Die schriftliche on-line Prüfung erlaubt das Mitbringen von Unterlagen ("Open Book"), andere Hilfsmittel sind nicht gestattet. Die Vorlesungssprache ist hauptsächlich deutsch, einzelne Lektionen auf Englisch sind möglich. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Competencies |
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| 752-6001-AAL | Introduction to Nutritional Science 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 credits | 6R | I. Herter-Aeberli | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | This 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. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | To introduce the students to the both macro- and micronutrients in relation to food and metabolism. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | This is a self-study course. The course is devided into two parts: micronutrients and macronutrients. The micronutrients include fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. The part on macronutrients introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lecture notes | A reading list will be provided to the students detailing chapters and lecture slides to be studied | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literature | Present Knowledge in Nutrition; Edited by: J.W. Erdman Jr., I.A. Macdonald and S.H. Zeisel; 10th edition; International Life Sciences Institute; ISBN 978-0-470-95917-6 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Competencies |
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| 752-6001-00L | Introduction to Nutritional Science | 3 credits | 2V | I. Herter-Aeberli, K. Giller, C. Wolfrum | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | This 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. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | To introduce the students to the both macro- and micronutrients in relation to food and metabolism. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | The course is devided into two parts: Micronutrients and macronutrients. The micronutrient part includes fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. The macronutrient part 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 notes | There is no script. Powerpoint presentations will be made available. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literature | Elmadfa 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 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Competencies |
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| 752-6003-00L | Introduction to Nutritional Science  | 2 credits | 1.5V | I. Herter-Aeberli, K. Giller, C. Wolfrum | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Abstract | This 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. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Learning objective | To introduce the students to the both the macro- and the micronutrients. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Content | The course is devided into two parts: Micronutrients and macronutrients. The micronutrient part includes fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. The macronutrient part 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 notes | There is no script. Powerpoint presentations will be made available. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literature | Elmadfa 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 | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Competencies |
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