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Introduction to Nutritional Science
Last Updated: 2026-02-05 16:15:47
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: Micronutrients and macronutrients. The micronutrient part includes fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. The macronutrient part 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.
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Introduction to Nutritional Science |
|
2 h weekly |