Universität Wien

330100 VO Nutritient through the Life Cycle (2025S)

6.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften

Lehrveranstaltung für Masterstudium und DP LA (2. Abschnitt)

Moodle
Mo 12.05. 13:15-16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Monday 03.03. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Monday 10.03. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Monday 17.03. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Monday 24.03. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 28.03. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Monday 31.03. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 04.04. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Monday 07.04. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 11.04. 13:15 - 16:30 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG

Information

Aims, contents and method of the course

Objectives
Students will understand the concepts and models of body composition as well as the respective assessment methods in order to establish age-dependent recommendations of nutrient intake. It will be part of their technical expertise to apprehend sound principles in implementing these recommendations in daily nutritional routines throughout the human life cycle. They will identify the life-long interactions between life style and health and the salutogenic/primary preventive concept of nutrition.

Contents
Nutrition in Pregnancy and Lactation
Specific energy and nutrient needs
Current situation in Austria (Austrian Nutrition Report)
Fetal Programming

Nutrition in Childhood
WHO guidelines for lactating women
Breastfeeding, composition of women´s milk
Formula nutrition
Complimentary food
Optimix
Current situation in Austria (Austrian Nutrition Report)
Influence of social media on the dietary habits of children and adolescents
NCD prevention
Nutrition in the Elderly
Definition of age
Ageing statistics
Theories of ageing
Impact of nutrition of ageing processes
Physiological changes of ageing and their impact on nutritional requirements
General recommendations
Current situation in Austria (Österreichischer Ernährungsbericht)

Methods
Lectures on the topics listed above
Power point presentations
Journal articles and reviews on current topics after prior announcement

Assessment and permitted materials

Final written exam, 60 min (multiple choice), no supporting resources allowed.

Minimum requirements and assessment criteria

at least 60% of maximum points
90,00 – 100,00 % - 1
80,00 – 89,99 % - 2
70,00 – 79,99 % - 3
60,00 – 69,99% - 4
<= 59,99% - 5

Examination topics

Relevant to the exam are: The content of the lectures from the current course schedule; corresponding presentations available as pdf-files in the „VO-Unterlagen“ folder.

Reading list

Text books:
Judith E. Brown, Nutrition through the life cycle, Verlag Wadsworth, 7. Internationale Auflage, 2020, ISBN10: 0-357-69566-6
Simon Langley-Evans, Nutrition, Health and Disease: A Lifespan Approach, Verlag Wiley-Blackwell, 3. Auflage, 2021, ISBN: 978-1-119-71754-6
Providing Healthy and Safe Foods As We Age, Institute of Medicine (US) Food Forum, Washington (DC): National Academies Press (US); 2010, ISBN-13: 978-0-309-1588
http://www.ncbi.nlm.nih.gov/books/NBK51847/

Association in the course directory

Last modified: Fr 28.02.2025 14:27