LFU:online

Competence in the presentation and linking of basics and the assessment of specific dietary patterns

Dealing with sources (literature, press, TV, internet,...)

Basics: water, carbohydrates, proteins, lipids, vitamines, minerals, phytochemicals,  sweeteners, colorants, etc.

Digestion and absorption, metabolism (Overview)

Working with examples including special diets and nutritional medicine

Lecture, discussion, individual written reports on specific topics

discussion via e-mail

Assessment of written work and participation during lectures, written test (1hour)

literature review

third semester