Universität Wien

330012 VO Immunological and genetic aspects of nutritional prevention and therapy (2020W)

Food allergies

6.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

Due to the coronavirus, teaching will take place digitally, on site, and as a combination of both (hybrid teaching) in the upcoming winter semester 2020/21. It is expected that COVID-19 will continue to spread increasingly in the coming weeks. It is hard to foresee whether the spread of COVID-19 will continue to increase in the next few weeks. Thus, digital formats currently provide the greatest security, based on the experience gained during the summer semester 2020.
Due to the availability of appropriate tools for e-Learning at the University of Vienna, the lectures on LV 330012 "Immunological and genetic aspects of nutritional prevention and therapy " will be given online via Moodle (using Blackboard Collaborate) (for dates and access to the sessions see Moodle).
Please inquire about how to use Blackboard Collaborate at https://wiki.univie.ac.at/pages/viewpage.action?pageId=101484831. The sessions will be recorded and will be available as an mp4 file in the download area until further notice. The conditions of the "Copyright information" remain valid.

  • Monday 05.10. 13:15 - 16:30 Digital
  • Wednesday 07.10. 13:15 - 16:30 Digital
  • Friday 09.10. 13:15 - 16:30 Digital
  • Monday 12.10. 13:15 - 16:30 Digital
  • Wednesday 14.10. 13:15 - 16:30 Digital
  • Friday 16.10. 13:15 - 16:30 Digital
  • Monday 19.10. 13:15 - 16:30 Digital
  • Wednesday 21.10. 13:15 - 16:30 Digital
  • Friday 23.10. 13:15 - 16:30 Digital
  • Wednesday 28.10. 13:15 - 16:30 Digital
  • Friday 30.10. 13:15 - 16:30 Digital
  • Wednesday 04.11. 13:15 - 16:30 Digital
  • Friday 06.11. 13:15 - 16:30 Digital
  • Monday 09.11. 13:15 - 16:30 Digital

Information

Aims, contents and method of the course

Nutrition & immunology

Objectives
Students will understand the basics in immunology, the structure of the immune system, the functions of its components as well as the methods of communication within the immunological network. In addition, they will apprehend the interactions between nutrition and the immune system either with regard to single nutrient or to the nutrient matrix. This will include immunopathological phenomena such as infections, chronic inflammatory processes, and allergies. They will be able to differentiate between reasonable and unsound product descriptions.

Contents
Structure and function of the immune system, special focus on GALT (gut-associated lymphoid tissue)
Food substances with modulating effects on the immune system and inflammatory events
Pathogenesis of food allergies, intolerances, and hypersensitivities
Prevention and therapy of food allergies

Methods
Power point presentations will be available via LMS
Journal articles and reviews on current topics of Nutrition and Immunology after prior announcement

Nutrition & gene regulation

Objectives
The students will understand
- the basic principles of gene regulation in humans,
- the role of transcription factors , their activation and regulation,
- the methods of nutrigenomics,
- how specific nutrients affect gene regulation and signal transduction as well as
- the specific transcription factors involved in these processes,
- the potential impact of these events on health and disease

Contents
Principles of gene regulation:
- Transcriptional regulation
- Post-transcriptional regulation
- Modifications of chromatin structure
- DNA sequence elements with regulatory characteristics
Role of transcription factors

Introduction into nutrigenomics:
- Definition
- Aims
- Methods:

Effects of macronutrients on gene expression
Effects of micronutrients on gene expression

Nutrients and gene regulation from the perspective of nutritional scienes and nutritional medicine, e.g.:
- Nutrients, gene regulation and obesity
- Nutrients, gene regulation and atherosclerosis

Methods
Power point presentations will be available via LMS
Journal articles and reviews on current topics of Nutrition and Gene Regulation after prior announcement

Assessment and permitted materials

Final written exam, 90 min, multiple choice, requiring personal attendance.
According to the Regulations in the University gazette of the University of Vienna “Academic year 2020/2021 number 118”, proof of a negative COVID-19 test result is required in order to participate in an exam requiring personal attendance. Evidence is accepted that is recognized by the Federal Ministry of Social Affairs, Health, Care and Consumer Protection by ministerial order for close contact services at the time of the exam (4th COVID-19 Safeguard Regulations applied as amended).

Minimum requirements and assessment criteria

at least 60% of maximum points to pass the exam
Valuation key:
1–very good (100,00-90,00%)
2–good (89,99-80,00%)
3–satisfactory (79,99-70,00%)
4–adequate (69,99-60,00%)
5–insufficient (59,99-0,00%)

Examination topics

Relevant to the exam are: The content of the online lectures conducted via Collaborate sessions (mp4-files are available in Moodle); corresponding presentations available as pdf-files in the „VO-Unterlagen“ folder.

Reading list

Text books
Nutrition & immunology
Murphy, K.M., Weaver, C. Janeway Immunologie, Spektrum Akademischer Verlag; 9. Auflage 2018, ISBN: 978-3662560037

Jäger, L., Wüthrich, B., Ballmer-Weber, B., Vieths, S. Nahrungsmittelallergien und -intoleranzen: Immunologie - Diagnostik - Therapie - Prophylaxe, Urban & Fischer Verlag/Elsevier GmbH; 3. Auflage 2008, ISBN: 978-3437213625

Nutrition & gene regulation
Brigelius-Flohé, R., Joost, H.G. Nutritional Genomics: Impact on Health and Disease: Nutrients, Genes and Genetic Variation in Health and Disease, Wiley-VCH Verlag GmbH & Co. KGaA; 1. Auflage 2006, ISBN-10: 3527312943

Kohlmeier, M. Nutrigenetics: Applying the Science of Personal Nutrition, Elsevier Inc. 2013, First edition, ISBN: 978-0-12-385900-6 (http://ubdata.univie.ac.at/AC10817338)

Maulik, N.Personalized Nutrition as Medical Therapy for High-Risk Diseases, CRC Press 2020, First edition, ISBN: 9781315112374 (https://doi-org.uaccess.univie.ac.at/10.1201/9781315112374)

Association in the course directory

Last modified: Fr 12.05.2023 00:24