Universität Wien

330132 VO Introduction inSocial, Nutritional and Nursing Basics of Ageing (2019S)

EC Altern und Lebensqualität

7.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften
Moodle

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Details

Language: German

Examination dates

Lecturers

Classes (iCal) - next class is marked with N

  • Thursday 04.04. 15:00 - 19:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Friday 05.04. 15:00 - 19:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Monday 08.04. 09:00 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II
  • Monday 08.04. 15:00 - 19:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG
  • Thursday 11.04. 15:00 - 19:15 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Monday 06.05. 15:00 - 18:15 UZA2 Hörsaal 5 (Raum 2Z202) 2.OG
  • Tuesday 07.05. 16:30 - 19:45 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Friday 10.05. 15:00 - 18:15 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG

Information

Aims, contents and method of the course

Introduction to nutrition in the elderly
Objectives
After passing this course successfully, students will be able to understand the relationships between lifestyle and health, especially at a later age, and to understand a healthy diet as a life-long salutogenetic concept. They recognize the dangers of malnutrition (for example, in terms of cachexia and sarcopenia) in the elderly as well as the possibilities of preventing such conditions.
Contents
Introduction to nutrition in the elderly
Definition, statistics, and theories of ageing
Impact of nutrition on ageing processes
Physiological changes in the metabolism of the ageing body and their impact on nutritional requirements
General recommendations in the elderly
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

Sociology of Ageing – Introduction
Objectives
After attending this course, students will be able to understand the life-stage of old age and ageing as a life-long process from a sociological point of view. Our shared and collective images of ageing influence how old age can be experienced, interpreted and constructed. To reflect on these relationships, we need a sociological perspective on age and ageing, which understands age not (only) as biological, but also socially constructed.
Content
Introduction to the sociology of ageing
Biological, psychological and sociological understandings of age and ageing
Images of ageing in modern societies
Economics of ageing and critical gerontology
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 (single choice)

Minimum requirements and assessment criteria

at least 60% of maximum points to pass the exam
Valuation key:
1–very good (100,00-90,00%)
2–good (89,99-80,00%)
3–satisfactory (79,99-70,00%)
4–adequate (69,99-60,00%)
5–insufficient (59,99-0,00%)

Examination topics

Lectures on the topics listed above, power point presentations, disscussion of pertinent literature

Reading list

Text books - Introduction to nutrition in the elderly
Judith E. Brown, Nutrition through the life cycle, Verlag Wadsworth, 6. Internationale Auflage, 2016, ISBN-No. 9781305886889
Simon Langley-Evans, Nutrition, Health and Disease: A Lifespan Approach, Verlag Wiley-Blackwell, 2. Auflage, 2015, ISBN-No. 9781118907092
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/
Bengtson, V. L., Coleman, P. G., & Kirkwood, T. B. (2005). The Cambridge handbook of age and ageing. Cambridge University Press.
Bengtson, V. L., & Settersten Jr, R. (Eds.). (2016). Handbook of theories of aging. Springer Publishing Company.

Association in the course directory

Last modified: Sa 02.04.2022 00:27