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752-6101-00L 3 Credits DS , MSC , NDS D-HEST , D-BIOL
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Nutrition and Chronic Disease (HS)

Lecturers & Examiners: Prof. em. Dr. Richard F. Hurrell
VVZ CR n/a

Last Updated: 2026-02-05 15:05:51

Abstract

The course evaluates food and food ingredients in relation to prevention of chronic diseases including coronary heart disease, cancer, osteoporosis, obesity and diabetes. In the latter part of the course emphasis is placed on bioactive ingredients and manufactured foods with a health benefit (functional foods).

Objective

To evaluate the protective effect of foods and food ingredients in the maintenance of health and the prevention of chronic diseases.

Content

The course evaluates food and food ingredients in relation to prevention of chronic diseases including coronary heart disease, cancer, osteoporosis, obesity and diabetes. In the latter part of the course emphasis is placed on bioactive ingredients and manufactured foods with a health benefit (functional foods).

Resources

Literature

Elmadfa I & Leitzmann C: Ernährung des Menschen, UTB Ulmer, Stuttgart, 2001; ISBN 3-8001-2560-9

General Information

Language
English
Levels
DS , MSC , NDS
Frequency
Yearly recurring

Examination

Type
end-of-semester examination

Course Components

Type Title Time & Place Hours
lecture Nutrition and Chronic Disease (HS)
  • Wed 10:15-12:00 (LFO C 13)
  • 11.01 Date 10:15-12:00 (LFW E 13)
  • 11.01 Date 12:15-13:00 (LFW E 13)
  • 18.01 Date 10:15-12:00 (LFW E 13)
  • 31.01 Date 11:15-12:00 (LFW E 13)
2 h weekly

Offered In