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

Lecturers & Examiners: Dr. Isabelle Herter-Aeberli, Prof. Dr. Katrin Giller, Dr. Carla Horváth-Rudigier
VVZ CR n/a

Last Updated: 2026-06-01 11:31:13

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

Present Knowledge in Nutrition Volume 1: Basic Nutrition and Metabolism 11th Edition, 2020

General Information

Language
English
Levels
BSC
Frequency
Yearly recurring

Examination

Type
session examination
Mode
written 90 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
BSc students 3rd sem. Food Science and Nutrition (Regl 2024): The course can also be taken in the 5th semester. Please note there will be NO recordings of this lecture.
  • Fri 08:15-10:00 (HG G 5)
2 h weekly

Offered In