Universität Wien

330076 SE Correct use of food composition data (2011S)

2.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften
Prüfungsimmanente Lehrveranstaltung

Lehrveranstaltung für Master- und Diplomstudium
(Voraussetzung: Zulassung zum Masterstudium oder Diplomstudium mit abgeschlossenem 1. Abschnitt)

Im Falle einer VERHINDERUNG an der Teilnahme ist eine ABMELDUNG BIS 6.6.2011 UNBEDINGT ERFORDERLICH, da bei unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.
Abmeldungen außerhalb dieser Frist können nur mit Zustimmung des LV-Leiters erfolgen.

8. Juni 2011 -- Exam

An/Abmeldung

Hinweis: Ihr Anmeldezeitpunkt innerhalb der Frist hat keine Auswirkungen auf die Platzvergabe (kein "first come, first served").

Details

max. 30 Teilnehmer*innen
Sprache: Englisch

Lehrende

Termine (iCal) - nächster Termin ist mit N markiert

  • Montag 06.06. 14:00 - 19:30 (Seminarraum 2D509 Ernährungswissenschaften UZA II)
  • Dienstag 07.06. 09:00 - 16:00 (Seminarraum 2D509 Ernährungswissenschaften UZA II)
  • Mittwoch 08.06. 09:00 - 16:00 (Seminarraum 2D509 Ernährungswissenschaften UZA II)

Information

Ziele, Inhalte und Methode der Lehrveranstaltung

Content

-user requirement

-food and component nomenclature

-calculation

-resources

-compilation

-data quality in compilation

Art der Leistungskontrolle und erlaubte Hilfsmittel

written exam on 4 December 2009 10-12 h

Mindestanforderungen und Beurteilungsmaßstab

Aims:

By the end of this course, the student should be able to understand principles of food composition database development, management and use and be able to apply them:

-how databases are set up, developed and maintained (including documentation and budget considerations);

-how to involve users, compilers and analysts in food composition programmes;

-where food composition data are found and what are their quality;

-how data should be expressed;

-how data are obtained (including recipe calculations) and compiled applying quality considerations;

-the importance of high-quality food composition data and their impact on nutrient intakes and adequacy

Prüfungsstoff

Self learning using the the distance learning tools Food Composition Study Guide Questions and exercises and Food Composition Study Guide Answers (which will be available starting October 2009 at the FAO/INFOODS website after 16 September 2009 http://www.fao.org/infoods/publications_en.stm) with one optional day for queries (3 December 2009) followed by a written exam (4 December 2009)

Literatur

Structure

1. The Student is required to complete the following modules of the Food Composition Study Guide Questions and exercises (http://www.fao.org/infoods/publications_en.stm)until 2nd December 2009:

Number of module Name of module Estimated time for completion

1 Basic principles of a food composition programme 3-4 h

2 Use of food composition data 3-4 h

3 Selection and nomenclature of foods in food composition databases 3-6 h

4.b Component nomenclature 3-6 h

4.c Component conventions and units 3-6 h

7 Resources concerning food composition and publishing food composition information 3-6 h

8 Calculations of missing data and recipes 4-8 h

10 Compilation and documentation 5-9 h

11 Quality considerations in data compilation 3-6 h

This might take 30-55 hours depending on previous knowledge and learning capacity.

2. To auto-evaluate performance with Food Composition Study Guide Answers. It is highly recommended to complete the modules without looking at the answers which ensures an effective learning.

3. Optional: 1 day discussions on 3 December 2009 (9-17 h) to answer eventual questions and to complete module 10.b together, if time permits, using the Oesterreichischen Lebensmittelschluessel (OELS).

4. Written exam on 4 December (a subset of the questions and exercises from the modules) at 10-12 h.

Zuordnung im Vorlesungsverzeichnis

Letzte Änderung: Sa 02.04.2022 00:27