VVZ API is not affiliated with ETH Zurich. Data might be outdated or incorrect. Please view the official ETHZ Vorlesungsverzeichnis for binding information.

752-6101-00L 3 Credits MSC , NDS D-USYS , D-BIOL , D-HEST
You're viewing possible stale or outdated data. Please check the latest semester for more up-to-date information.

Nutrition and Chronic Disease (HS)

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

Last Updated: 2026-02-05 15:23:53

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

Lecture Notes

There is no script. A powerpoint presentation will be made available.

Literature

Elmadfa I & Leitzmann C: Ernährung des Menschen UTB Stuttgart, 4. überarb. Auflage, 2004 ISBN-10: 3825280365; ISBN-13: 978-3825280369

General Information

Language
English
Levels
MSC , NDS
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
MSc-Studierende werden schriftlich geprüftMAS-Studiernde werden mündlich geprüft

Course Components

Type Title Time & Place Hours
lecture Nutrition and Chronic Disease (HS)
  • Wed 10:15-12:00 (LFO C 13)
  • 09.01 Date 13:15-14:00 (ML H 44)
2 h weekly

Offered In