Nutrition in Life-Course
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 03.07.2025.
- Module identifier
44B0736
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
"Nutrition in LIfe-Course" is a fundamental module in the “Nutritional Sciences and Health” focus area. It builds on the modul “Human Nutrition” module and deepens this in the context of nutritional sciences.
- Teaching and learning outcomes
- The definition and history of nutritional science, nutritional situation in Germany and the evolution of nutrition and nutritional systems
- The concept of essential nutrients, diets as well as reference values for nutritional recommendations and food-based recommendations
- The use of epidemiology in nutritional sciences with prevention and health promotion
- Anatomy, physiology and human nutrition in the course of life and/or physiological states
- Special nutrients, diet directions, health apps and processed foods with basic exercise of a practice-kitchen
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 30 Seminar - 30 Practice - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Preparation/follow-up for course work - 10 Study of literature - 50 Exam preparation -
- Graded examination
- Written examination or
- oral exam or
- Homework / Assignment
- Remark on the assessment methods
End of term exam is the main method of examination.
- Exam duration and scope
K2, two hours exam
- Recommended prior knowledge
Passing the modul "Human Nutrition" and "Bascis of Communication"
- Knowledge Broadening
The students know the basic principles and functionality of human nutrition in the course of life, states and nutritional contexts.
- Knowledge deepening
The students can differentiate the basic principles and functionality of human nutrition using a population-based approach and specifically a person-centered approach.
- Knowledge Understanding
The students understand the basic principles and functionality of human nutrition in the course of life, states and nutritional contexts.
- Application and Transfer
The students can apply the basic principles and functionality of human nutrition using a population-based approach and specifically a person-centered approach.
- Academic Innovation
This module follows the approach of getting theory and practice in a holistic sense of nutritional sciences.
- Communication and Cooperation
The students can successfully work on the theory and practice of the module in groups.
- Academic Self-Conception / Professionalism
The students can successfully identify the career choice within the discipline of the nutritional sciences.
- Literature
- Biesalski H.K., Bischoff S.C., Pirlich, M. und Weimann A. Ernährungsmedizin 5. vollständig überarbeitete und erweiterte Auflage. Thieme. ISBN 978-3-13-100295-2, 2018.
- Schauder P. Ollenschläger G. Ernährungsmedizin - Prävention und Therapie. 3. Auflage. Urban & Fischer. Elsevier. ISBN 978-3-437-22921-3, 2006.
- Deutsche Gesellschaft für Ernährung, Österreichische Gesellschaft für Ernährung, Schweizerische Gesellschaft für Ernährungsforschung, Schweizerische Vereinigung für Ernährung (Hrsg.): Referenzwerte für die Nährstoffzuführ. Bonn, 2. Auflage, 7. akutaliserte Ausgabe. 2021.
- Europäische Behörde für Lebensmittelsicherheit (Hrsg.): Nährstoffaufnahmereferenzwerte. 2023. www.efsa.europa.eu/de/topics/topic/dietary-reference-values
- Links zur primären Literatur
- Applicability in study programs
- Home Economics and Nutritional Sciences
- Home Economics and Nutrition Sciences B.Sc. (01.09.2025)
- Person responsible for the module
- Berkemeyer, Shoma Barbara
- Teachers
- Berkemeyer, Shoma Barbara