Universität Wien

330012 VO Immunological and genetic aspects of nutritional prevention and therapy (2024W)

Food allergies

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

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
Register/Deregister for this course

Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Wednesday 02.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 04.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Monday 07.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Wednesday 09.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 11.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Monday 14.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Wednesday 16.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 18.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Monday 21.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Wednesday 23.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Friday 25.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Monday 28.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Wednesday 30.10. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Monday 04.11. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II
  • Wednesday 06.11. 13:15 - 16:30 Seminarraum 2E562 Ernährungswissenschaften UZA II

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
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, no supporting resources allowed.

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 for the exam are (in each case from the current course schedule): Lectures on the topics listed above, discussion of pertinent literature

Reading list

Text books
Ernährung & Immunologie
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

Ernährung & Genregulation
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: Mo 04.11.2024 14:07