330076 SE Correct use of food composition data (2014S)

2.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Continuous assessment of course work

VORBESPRECHUNG:

Di 11.03.2014 10:00-11:00 Uhr (SE Raum 560, UZAII)

LEHRVERANSTALTUNGS-TERMINE:

Mo 02.06.2014 09:00-17:00 Uhr (PC Raum, Geo2, UZAII)

Di 03.06.2014 09:00-13:00 Uhr (SE RAum 560, UZAII) und 13:00-17:00 Uhr
(PC Raum, Geo2, UZAII)

Mi 04.06.2014 09:00-13:00 Uhr (PC Raum, GEO2, UZAII) und 13:00-17:00 Uhr (SE Raum 560, UZAII)

Do 05.06.2014 09:00-17:00 Uhr (PC Raum, GEO2, UZAII)

Fr 06.06.2014 09:00-17:00 Uhr (PC Raum, GEO2, UZAI))

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 (bis 11.03.2014) 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).

Registration is open from Mo 17.02.2014 08:00 to Th 27.02.2014 12:00
Deregistration possible until Tu 11.03.2014 12:00

Details

max. 20 participants

Language: English

Lecturers

Classes

Currently no class schedule is known.

Information

Aims, contents and method of the course

Food composition data describe the content of foods in terms of nutrients (e.g. protein, fat, minerals, vitamins) and energy, as well as of non-nutrients (e.g. phytochemicals). Generally, these data are presented in food composition databases or food composition tables. Knowledge and correct use of food composition data is fundamental for nutrition-related projects, programmes and policies. Areas of application of food composition data reach from dietetics, nutrient intake estimations, and epidemiological research to food industry, plant breeding, biodiversity and many more.

This course will teach the overall understanding of food composition data and its application in the different areas of nutrition.

Assessment and permitted materials

The oral exam will consist of some questions and exercises. 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

By the end of this course, the student will be aware of the importance of food composition data for nutrition and will be able to understand their principles (development maintenance and validation). In addition, the student will be able to apply food composition databases in practice with focus on the analysis of dietary assessments: coding and data management, understanding and preventing possible errors in data entry, and limitations of food composition data.

Examination topics

Combination of e-learning (home base) as well as lecture and mainly practical exercises with discussions in the course.
E-learning tool: FAO/INFOODS e-Leaning Course on Food Composition Data: http://www.fao.org/infoods/infoods/training/en/. Further information regarding the e-learning units required for the seminar will be presented at the preliminary meeting (Vorbesprechung).

Reading list

- FAO/INFOODS E-learning course on food composition data: http://www.fao.org/infoods/infoods/training/en/

- Compilation tool version 1.2.1(FAO/INFOODS) and user 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