Universität Wien

330076 SE Correct use of food composition data (2012S)

2.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work

LV:
Vorbesprechung am 11.05.2012 um 11.00 Uhr
im SE Raum 562

Mo. 4.6.2012, 9:00-16:00, SE509, UZAII

Di. 5.6.2012, 9:00-16:00, SE509, UZAII

Mi. 6.6.2012, 9:00-16:00, SE509, UZAII

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 innerhalb der Abmeldefrist UNBEDINGT ERFORDERLICH, da bei unentschuldigtem Fernbleiben eine negative Bewertung erfolgt.

Abmeldungen außerhalb dieser Frist können nur mit Zustimmung des LV-Leiters erfolgen.
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

max. 20 participants
Language: English

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Content

-User requirement

-Food and component nomenclature

-Calculation

-Resources

-Compilation

-Data quality in compilation

Assessment and permitted materials

The oral exam will consist of some questions on the course and on data compilation. The exam will take place on the last day of the course. Preparation for the course through the distance learning tools, active participation during the course and oral exam will be assessed.

Minimum requirements and assessment criteria

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

Examination topics

Self learning using the distance learning tools Food Composition Study Guide- Questions and Exercises and Food Composition Study Guide- Answers (which are available at the FAO/INFOODS website: http://www.fao.org/infoods/publications_en.stm) with one day of discussion, one day of compilation and an oral exam

Reading list

The Food composition Study Guide-Questions and Exercises is available at the FAO/INFOODS website: http://www.fao.org/infoods/publications_en.stm

Before the beginning of the course, the student is required to complete the following modules of the Food composition Study Guide -Questions and Exercises:

1) Basic principles of a food composition programme- only exercises
2) Use of food composition data- only exercises
3) Selection and nomenclature of foods in food composition databases- questions and exercises
4b)Component nomenclature- questions and exercises
4c)Component conventions and units- questions and exercises
7)Resources concerning food composition and publishing food composition information- only questions
8) Calculations of missing data and recipes- questions and exercises
10) Compilation and documentation- questions and exercises
11) Quality considerations in data compilation- only questions

Association in the course directory

Last modified: Mo 07.09.2020 15:44