330072 VO Basics of Nutritional Epidemiology (2019W)

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Lehrveranstaltung für Masterstudium: Voraussetzung: Zulassung zum Masterstudium

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).

Details

Language: German

Examination dates

Thursday 10.10.2019 15:00 - 16:30 UZA2 Hörsaal 7 (Raum 2Z210) 2.OG Monday 16.12.2019 09:45 - 11:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG Tuesday 25.02.2020 09:45 - 11:15 Hörsaal 3 2A211 2.OG UZA II Geo-Zentrum Thursday 24.09.2020 08:00 - 11:15 UZA2 Hörsaal 5 (Raum 2Z202) 2.OG

Lecturers

Hans-Joachim Zunft

Classes (iCal) - next class is marked with N

    
    Tuesday
    01.10.
    09:45 - 11:15
    UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
    
    Wednesday
    02.10.
    09:45 - 11:15
    UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
    
    Thursday
    03.10.
    09:45 - 13:00
    UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
    
    Friday
    04.10.
    10:45 - 14:00
    UZA2 Hörsaal 8 (Raum 2Z206) 2.OG
    
    Monday
    07.10.
    09:45 - 13:00
    Friedrich Becke Seminarraum 2C315 3.OG UZA II
    
    Tuesday
    08.10.
    13:15 - 16:30
    UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
    
    Wednesday
    09.10.
    09:45 - 13:00
    UZA2 Hörsaal 8 (Raum 2Z206) 2.OG

Information

Aims, contents and method of the course

The course is aimed to understand how nutritional epidemiology can contribute to our modern knowledge about the relationship between nutrition and the genesis of diseases. The lecture delivers basic knowledge on designing, conducting and interpreting epidemiological studies. The following topics are discussed in detail:
(1) history of epidemiology, especially of nutritional aspects,
(2) aims and basic definitions (prospective vs. retrospective approach; observational vs. experimental design),
(3) the concept of risk,
(4) different types of epidemiological studies (case, cross-sectional, case-control, cohort, intervention studies: aim, design, advantages/disadvantages),
(5) estimates of outcome (mortality, incidence, prevalence),
(6) significance and relevance of these estimates,
(7) systematic (bias, confounder) and random errors (occurrence, limiting, treatment),
(8) causation and evidence.

Specific aspects of applying epidemiological methods in nutritional science are discussed using recently published studies. Therefore, students are expected to be informed about dietary assessment, anthropometric methods and measuring physical activity and energy expenditure.

The course is based on
(1) the lecture which will present epidemiological essentials,
(2) the access to a manuscript and presented figures via Moodle prior to the lecture,
(3) the participation of the audience in discussing important issues.

Assessment and permitted materials

Written single-choice test (in German). Students are allowed to use a pocket calculator and a self-made sheet with formulas.

Minimum requirements and assessment criteria

Grading according to the Österreichisches Schulnotensystem: < 50 % correct answers: 5 (failed), >= 50 %: 4, >= 63 %: 3, >= 75 %: 2, >= 87 %: 1.

Examination topics

The exam is related to the issues discussed in the lecture, especially to epidemiological methods, their advantages and limitations, their application and interpretation, their role in the prevention of nutrition-related diseases, their capability to support nutrition counselling.

Reading list

Schneider R: Vom Umgang mit Zahlen und Daten. Umschau Zeitschriftenverlag Frankfurt a.M., 1997
Willett W: Nutritional epidemiology. Oxford University Press, Oxford, New York, 2013

Association in the course directory

Last modified: Sa 02.04.2022 00:27