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752-6101-00L 3 Credits BSC , MSC , NDS , WBZ D-USYS , D-CHAB , D-HEST
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Nutrition and Chronic Disease

Lecturers & Examiners: Prof. Dr. Ferdinand von Meyenn
VVZ CR n/a

Last Updated: 2026-06-01 11:30:47

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 Nutrition and Chronic Disease
  • Thu 08:15-10:00 (HG E 3)
2 h weekly

Offered In