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Nutrition-Related Physiology
Last Updated: 2026-06-03 00:07:51
Abstract
This course provides students with the necessary background knowledge to gain a fundamental understanding of the complex relationships between food composition and nutrition, and the function and dysfunction of major organ systems.
Objective
The aim of this course is to gain an understanding of physiology in the context of nutrition. Students are expected to gain an overview on key aspects of nutrition-related physiology: -Function of major organ systems in food intake and digestion -Basic nutritional needs and how they can be met -Pathological consequences of over- under- and malnutrition -Current health challenges and therapies
Content
The main topics include basic neuroanatomy and neurophysiology, general endocrinology, the physiology of taste and smell, digestion and nutrient absorption, intermediate metabolism and energy homeostasis, as well as certain aspects of cardiovascular physiology and water balance. Based on these topics, we will explore examples of pathological developments that result from not meeting nutritional needs and public health challenges related to nutrition.
Resources
Lecture Notes
Lecture notes will be made available per lecture via the Moodle course.
Literature
Relevant primary literature will be provided via Moodle.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
- Mode
- written 60 minutes
- Aids
- None
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Nutrition-Related Physiology | No time listed | 2 h weekly |