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.

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.

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.

This first module of the CAS Nutrition in Medicine will provide an overview of the most important concepts of nutrition. The introduction to nutrition specific physiology, will be followed by a more detailed overview of the macro- and micronutrients as well as their importance to health and disease.

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.

This course provides students interested in nutrition with fundamental tools and concepts in human nutrition research, including topics such as study design, statistical analysis, scientific writing and communicating results. Preparation of a research proposal will consolidate student learning. The course is designed for MAS and first semester MSc Nutrition and Health students.

In this practical course, different meals are prepared and then analysed for nutritional content in the laboratory. Based on these results, the nutritional value of each meal is critically evaluated and discussed, and the students must design a reformulated meal that has a superior nutritional content, justifying their choices.

In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is introduced in a case brief and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer. Cases cover diverse topics in public health.

Introduction to the analysis of pesticide residues in food, learning to assess cytotoxicity of a chemical in cells, monitoring the stability of DNA by UV spectrophotometry and synthesizing an antioxidant.Introduction to the topics cardiometabolic risk and glycemic response, including dietary assessment, anthropometric measurements and determination of relevant biomarkers.