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752-6001-00L 3 Credits BSC D-USYS , D-BIOL , D-HEST
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Introduction to Nutritional Science

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Last Updated: 2026-02-05 15:48:36

Abstract

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.

Objective

To introduce the students to the both macro- and micronutrients in relation to food and metabolism.

Content

The course is devided into two parts. The lectutres on micronutrients are given by Prof. Zimmermann and the lectures on macronutrients are given by Prof. Wolfrum. Prof. Zimmermann discusses the micronutrients, including fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. Prof. Wolfrum introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism. The nutrients are described in relation to digestion, absorption and metabolism. Special aspects of homeostasis and homeorhesis are emphasized.

Resources

Lecture Notes

There is no script. Powerpoint presentations will be made available.

Literature

Elmadfa I & Leitzmann C: Ernährung des Menschen UTB Ulmer, Stuttgart, 4. überarb. Ausgabe 2004 ISBN-10: 3825280365; ISBN-13: 978-3825280369 Garrow JS and James WPT: Human Nutrition and Dietetics Churchill Livingstone, Edinburgh, 11th rev. ed. 2005 ISBN-10: 0443056277; ISBN-13: 978-0443056277

General Information

Language
English
Levels
BSC
Frequency
Yearly recurring

Examination

Type
session examination
Mode
written 120 minutes
Aids
keine
Digital
The exam takes place on devices provided by ETH Zurich.
Prüfungsfragen und -antworten auf Deutsch und Englisch

Course Components

Type Title Time & Place Hours
lecture Introduction to Nutritional Science
Course is taught in English (M. Zimmermann) and German (Ch. Wolfrum)
  • Fri 08:15-10:00 (HG F 7)
2 h weekly

Offered In