Jessica Rigutto: Katalogdaten im Frühjahrssemester 2023 |  |
| Name | Frau Dr. Jessica Rigutto |
| Namensvarianten | Jessica Rigutto-Farebrother Jessica Farebrother |
| Adresse | Dep. Gesundheitswiss. und Technol. ETH Zürich, LFV D 43 Schmelzbergstrasse 7 8092 Zürich SWITZERLAND |
| jessica.rigutto@hest.ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Dozentin |
| Nummer | Titel | ECTS | Umfang | Dozierende | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| 752-6002-00L | Advanced Topics in Nutritional Science | 3 KP | 2V | J. Rigutto, J. M. Sych, F. von Meyenn | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course gives an introduction to selected topics relevant to human nutrition science. Topics covered include dietary recommendations and nutrient requirements for adults, under- and overnutrition, special dietary patterns including throughout the life stages, the microbiome, fatty acids in nutrition, and nutri-(epi)genomics. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | The course gives a brief introduction into different specialities within human nutrition. The learning objectives of this course are to improve student understanding of: 1) dietary recommendations and nutrient requirements at different stages of the life cycle, including pregnancy and lactation, childhood and adolescence, adults and elderly, and for sports persons; 2) the influence of undernutrition and overnutrition, as well as specific dietary patterns (e.g. vegetarianism, veganism, fasting, weight loss diets) on health; 3) the metabolism of specific nutrients (e.g. vitamins, minerals and fatty acids) and their effect on health; 4) nutri-(epi)genomics and the interactions between genes and the environment with respect to nutrition and health; 5) the microbiome and its modulation by nutritional factors. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | The teaching slides used in the lectures will be made available each week on Moodle. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Any reading recommendations will be given per lecture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | This course builds upon the knowledge gained in the module Introduction to Nutritional Science, given in the Autumn Semester (752-6001-00 L). Prior attendance of Introduction to Nutritional Science is not a prerequisite for this module, but students are expected to have fundamental knowledge of basic nutrition and physiology. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Kompetenzen |
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| 752-6104-00L | Nutrition for Health and Development | 2 KP | 2V | I. Herter-Aeberli, J. Rigutto | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | The course presents nutrition and health issues with a special focus on developing countries. Micronutrient deficiencies including assessment and prevalence and food fortification with micronutrients. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | Knowing commonly used nutrition and health indicators to evaluate the nutritional status of populations. Knowing and evaluating nutritional problems in developing countries. Understanding the problem of micronutrient deficiencies and the principles of food fortification with micronutrients. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | The course presents regional and global aspects and status of food security and commonly used nutrition and health indicators. Child growth, childhood malnutrition and the interaction of nutrition and infectious diseases in developing countries. Specific nutritional problems in emergencies. The assessment methods and the prevalence of micronutrient deficiencies at regional and global level. The principles of food fortification with micronutrients and examples fortification programs. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Lecture notes will be made available per lecture via the Moodle course. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Leathers and Foster, The world food problem, Tackling the causes of undernutrition in the third world. 3rd ed., 2004. Semba and Bloem, Nutrition and health in developing countries, 2nd edition, Humana Press, 2008. WHO, FAO, Guidelines on food fortification with micronutrients, WHO, 2006. Any further recommended reading will be given per lecture. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6202-00L | Nutrition Case Studies  | 3 KP | 2G | J. Rigutto | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is introduced by the lecturer and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | In this course, students develop their communication and problem solving skills, as well as critical thinking ability. At the end of this course students can: - Understand the relationships between nutrition/diets and several major diseases/health outcomes; - Integrate knowledge on diet/nutrition, health/disease and methodologies in nutrition sciences; - Make evidence-based decisions/recommendations by gathering and analyzing scientific information. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Presentation slides, case studies, and relevant literature will be shared. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Relevant scientific literature will be provided. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Students are expected to attend and actively participate in the course, which includes the presentation of a case study (in groups), critical reading of pertinent literature, and active participation in class discussions. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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| 752-6210-00L | Laborpraktikum Toxikologie und Ernährung Voraussetzungen: Besuch der Vorlesung Introduction to Nutritional Science (752-6001-00) so wie der Vorlesung Introduction to Toxicology (752-1300-00) parallel zum Kursbesuch. | 3 KP | 4P | I. Herter-Aeberli, S. J. Sturla, G. Aichinger, J. Rigutto | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Einführung in die Analyse von Pestizidrückständen in Lebensmitteln, die Bewertung der Zytotoxizität von Chemikalien in Zellen, die Beobachtung der stabilität von DNA mit UV Spektroskopie und Synthese eines Antioxidans. Einführung in anthropometrische Messungen und deren Interpretation, in die Erfassung der Nahrungsaufnahme inklusiv Analyse und die Bestimmung und Interpretation des Eisenstatus. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | 1) Praxisorientierter Einblick in die Lebensmittelüberwachung anhand einer LC-MS Screeningmethode unter Anwendung rechtlicher Anforderungen für Pestizide. 2) Einblick in die Zellkultur und praktische Durchführung von Zellviabilitätstests. 3) Das Erlernen der Eigenschaften einer DNA Duplex durch Schmelzen der nativen Struktur und Messung des Übergangs mit UV Spektroskopie. 4) Urchführung einer Reaktion der organischen Chemie und Rekristallisation eines Antioxidans und Verwendung von UV-Spektrophotometrie zur Beurteilung der Antioxidanskapazität strukturell ähnlicher Verbindungen. 5) Erlernen von anthropometrischen Methoden wie der Messung des Wachstums, der Fettmasse sowie der fettfreien Masse und deren Interpretation. 6) Einen Einblick in das Konzept der Ernährungserhebung zu erhalten sowie eine Methode selbst anzuwenden und die Daten mittels einer Ernährungssoftware zu analysieren und zu interpretieren. 7) Die Komplexität der Messung des Eisenstatus und der verschiedenen Einflussfaktoren zu verstehen und die Daten interpretieren zu können. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Inhalt | 1) To gain practical insights into food monitoring by applying an LC-MS screening method and legal requirements for pesticides. 2) To learn details about mammalian cell cultures and practical training on the use of methods to measure cell viability. 3) To study the properties of a DNA duplex by melting the native structure while monitoring the transition with UV spectrophotometry. 4) To preform an organic chemistry reaction and recrystallization of an antioxidant and use UV spectrophotometry to assess the antioxidant capacity of structurally similar compounds. 5) To learn to assess and interpret anthropometric measurements, such as assessment of growth, fat-free mass and body fat 6) To gain insight into the concept of dietary assessment and to use one of the methods in an exercise and analyze and interpret the data using nutritional software 7) To understand the complexity of iron status measurement and the factors influencing its interpretation. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Vollständige Kursunterlagen werden abgegeben. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Referenzen werden im Kursmaterial angegeben. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Kompetenzen |
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