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330076 SE Correct use of food composition data (2013S)
Continuous assessment of course work
Labels
VORBESPRECHUNG
Mo 08.04.2013, 08:45-09:45 Uhr - Ort: SE 562 (UZA 2)LEHRVERANSTALTUNGS-TERMINE
Mo 10.06.2013, 09:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Di 11.06.2013, 09:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Mi 12.06.2013, 13:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Do 13.06.2013, 09:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Fr 14.06.2013, 12:00-16:00 Uhr - Ort: GEO2 (UZA 2)Voraussetzung Zulassung zum Master- bzw. Doktoratsstudium.
Die LV besteht aus e-learning, Teilname an der Blocklehrveranstaltung und einer mündlichen Prüfung am Ende der LV. 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.
Mo 08.04.2013, 08:45-09:45 Uhr - Ort: SE 562 (UZA 2)LEHRVERANSTALTUNGS-TERMINE
Mo 10.06.2013, 09:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Di 11.06.2013, 09:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Mi 12.06.2013, 13:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Do 13.06.2013, 09:00-16:00 Uhr - Ort: GEO2 (UZA 2)
Fr 14.06.2013, 12:00-16:00 Uhr - Ort: GEO2 (UZA 2)Voraussetzung Zulassung zum Master- bzw. Doktoratsstudium.
Die LV besteht aus e-learning, Teilname an der Blocklehrveranstaltung und einer mündlichen Prüfung am Ende der LV. 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.
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).
- Registration is open from Fr 15.02.2013 08:00 to Mo 25.02.2013 12:00
- Deregistration possible until Fr 05.04.2013 12:00
Details
max. 20 participants
Language: English
Lecturers
Classes
Currently no class schedule is known.
Information
Aims, contents and method of the course
Knowledge of the nutrient content of foods is fundamental for virtually all nutrition-related projects, programmes and policies, but also for other disciplines such as food science, biodiversity, plant breeding, food industry, trade, and food regulation. By the end of this course, the student should be aware of the importance of food composition data for nutrition (e.g. the impact of food composition data on nutrient intakes and adequacy) as well as agriculture related projects and programmes. Moreover, the student should be able to understand principles of food composition database development, management and use and be able to apply them. The course is a combination of self learning using the distance learning tools Food Composition Study Guide (available at http://www.fao.org/infoods/infoods/training/en/), as well as participation in the course.
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
Aim:
By the end of this course, the student should be aware of the importance of food composition data for nutrition as well as agriculture related projects and programmes. The student should be able to understand principles of food composition database development, management and use and be able to apply them. The student should know:
- 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 can be found;
- quality criteria for food composition data;
- how food composition data should be expressed;
- how data are obtained (including recipe calculations) and compiled
By the end of this course, the student should be aware of the importance of food composition data for nutrition as well as agriculture related projects and programmes. The student should be able to understand principles of food composition database development, management and use and be able to apply them. The student should know:
- 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 can be found;
- quality criteria for food composition data;
- how food composition data should be expressed;
- how data are obtained (including recipe calculations) and compiled
Examination topics
Combination of self learning using the distance learning tools Food Composition Study Guide (available at http://www.fao.org/infoods/infoods/training/en/), as well as participation in the course to deepen and broaden the knowledge on food composition data and to undertake practical exercises (e.g. compilation of food composition data and recipe calculations), followed by an oral exam.Structure
The seminar will focus on modules (listed below) of the Food Composition Study Guide; (To be downloaded in PDF format at: http://www.fao.org/infoods/infoods/training/en/). In order to follow the course and actively participate in discussions and exercises, the student is required to complete some modules before the beginning of the seminar (these modules are marked with *).Food Composition Study Guide (To be downloaded in PDF format at: http://www.fao.org/infoods/infoods/training/en/).
Number and Name of module:
1 Basic principles of a food composition programme; only questions*
2 Use of food composition data; only exercises*
3 Selection and nomenclature of foods in food composition databases; questions and exercises*
4.b Component nomenclature; questions and exercises*
4.c 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
The seminar will focus on modules (listed below) of the Food Composition Study Guide; (To be downloaded in PDF format at: http://www.fao.org/infoods/infoods/training/en/). In order to follow the course and actively participate in discussions and exercises, the student is required to complete some modules before the beginning of the seminar (these modules are marked with *).Food Composition Study Guide (To be downloaded in PDF format at: http://www.fao.org/infoods/infoods/training/en/).
Number and Name of module:
1 Basic principles of a food composition programme; only questions*
2 Use of food composition data; only exercises*
3 Selection and nomenclature of foods in food composition databases; questions and exercises*
4.b Component nomenclature; questions and exercises*
4.c 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
Reading list
- The Food composition Study Guide-Questions and Exercises is available at the FAO/INFOODS website: http://www.fao.org/infoods/infoods/training/en/- Compilation tool version 1.2.1(FAO/INFOODS) anduser guidelines available at http://www.fao.org/infoods/infoods/software-tools/en/
Association in the course directory
Last modified: Mo 07.09.2020 15:44