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752-6001-00L 3 Credits BSC D-BIOL , D-HEST , D-USYS

Introduction to Nutritional Science

Lecturers & Examiners: Dr. Isabelle Herter-Aeberli, Prof. Dr. Katrin Giller, Dr. Carla Horváth-Rudigier

VVZ CR n/a

Last Updated: 2026-06-03 00:07:47

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

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 Food Science and Nutrition (Regl 2024): This course course can be taken from 5th semester onwards. Please note there will be NO recordings of this lecture.	No time listed	2 h weekly

Offered In

Environmental Sciences Bachelor
- Natural Science and Technical Electives
  - Biomedicine
Food Science and Nutrition Bachelor
- Bachelor Studies (Programme Regulations 2016)
  - 5. Semester
    - Basics of Food Science
- Bachelor Studies (Programme Regulations 2024)
  - 5th semester
    - Basics of Food Science
      - Core Courses
Health Sciences and Technology Bachelor
- Electives (The list of electives is not exhaustive, also other courses can be chosen from the course catalogue: SiP-courses are only counted in the category "Science in Perspective". Practical sports courses are only counted in the sub-category Sports Practice (max. 6 ECTS).)