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 and nutri-(epi)genetics.

The course presents nutrition and health issues with a special focus on developing countries. We look at micronutrient deficiencies, including their prevalence and assessment, and addressing these using food fortification. We also cover other aspects important to nutrition and health outcomes, such as WASH, food security, emergencies, infectious diseases, climate change, SDGs and more.

The practical course nutrient analysis in foods includes the biochemical analysis of meals from different types of diets. Based on the analytical results the nutritional value of the meals is critically evaluated und discussed.