3 ECTS credits
90 h study time

Offer 1 with catalog number 1007942BNR for all students in the 1st semester at a (B) Bachelor - advanced level.

Semester
1st semester
Enrollment based on exam contract
Impossible
Grading method
Grading (scale from 0 to 20)
Can retake in second session
Yes
Enrollment Requirements
Students must have followed ‘Biochemistry’, before they can enroll for ‘Nutrition’.
Taught in
Dutch
Faculty
Faculty of Sciences and Bioengineering Sciences
Department
Bio-Engineering Sciences
Educational team
Frederic Leroy (course titular)
Activities and contact hours
26 contact hours Lecture
Course Content

The aim of this course is to explore and understand humanity’s (biosocial) food needs and responses, sketch the current global crisis of malnutrition in developing countries and the West, and indicate the failure and success of various dietary strategies.

Course material
Digital course material (Required) : Voedingsleer, Eigen syllabus
Additional info

Own syllabus = powerpoint presentation.

Learning Outcomes

General competencies

- Knowledge of important food components and their role in the human body (macronutrients, micronutrients, dietary fibre)
- Knowledge of the course of food components in the body via digestion and metabolism - and endocrine control thereon
- Knowledge of the (quantitative aspects) of nutritional needs and recommendations
- Insight in the complexities and pitfalls of nutritional research
- Insight in the effects of various food and diets on health/disease
- Insight in nutrition’s societal dimensions and implications
- Insight in nutrition’s importance for the food industry (novel and functional foods, legislative framework)

Grading

The final grade is composed based on the following categories:
Oral Exam determines 100% of the final mark.

Within the Oral Exam category, the following assignments need to be completed:

  • Mondeling examen with a relative weight of 1 which comprises 100% of the final mark.

    Note: Mondeling examen met schriftelijke voorbereiding over het kennen en begrijpen van de basisprincipes van de voedingsleer (3 vragen). Het examen polst ook naar het kunnen aanwenden van deze basisprincipes in een bredere toepassingscontext en naar inzicht in kwantitatieve probleemstellingen.

Additional info regarding evaluation

- Oral examination (with optional and very short written preparation - max. 5’)
- Starting from three items (one ‘type meal’ and two major nutritional concepts)
- Holistic evaluation taking into account the quality of the entire discussion
- Important: to interrelate information and to avoid important knowledge gaps

Allowed unsatisfactory mark
The supplementary Teaching and Examination Regulations of your faculty stipulate whether an allowed unsatisfactory mark for this programme unit is permitted.

Academic context

This offer is part of the following study plans:
Bachelor of Bioengineering Sciences: Default track (only offered in Dutch)