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Dietary Etiologies of Chronic Disease
Last Updated: 2026-02-05 16:01:57
Abstract
To have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Objective
To examine and understand the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic disease, as well as the progression of complications of the chronic diseases.
Content
The course evaluates food and food ingredients in relation to primary and secondary prevention of chronic diseases including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.
Resources
Lecture Notes
There is no script. Powerpoint presentations will be made available on-line to students.
Literature
To be provided by the individual lecturers, at their discretion.
General Information
- Language
- English
- Levels
- BSC , MSC , NDS , WBZ
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
- Mode
- written 90 minutes
- Aids
- keine
- Digital
- The exam takes place on devices provided by ETH Zurich.
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Dietary Etiologies of Chronic Disease |
|
2 h weekly |