Food and Disease
Full course description
This course covers the basics of normal nutrition for optimal health outcomes and evidence-based diets for a variety of diseases. Participants will learn the fundamentals of nutrition science, how food is digested and stored within the human body and to build upon these to explore the impact of nutrients (macro- and micronutrients) in the prevention of chronic metabolic diseases like obesity, diabetes and cardio-metabolic diseases.
To gain knowledge and insight in:
- Nutrition (macro and-micronutrients), bioactive substances, anti-oxidants
- Physiology and anatomy of the gastro-intestinal tract
- Intermediary metabolism
- The main diet-related chronic diseases
- Dietary recommendations
- Novel and functional foods and their impact on human metabolism
- Multifactorial problems like obesity and diabetes and cardiometabolic diseases, insight in their etiology
- Impact of lifestyle in the prevention of chronic metabolic diseases (mainly diet), including the role of the gut microbiome, non-caloric sweeteners and precision nutrition
- Basic principles of the measurement of dietary intake, dietary status and energy expenditure
- Students should have highschool level knowledge of biology or follow Introduction to Biology first.
- Basic knowledge on the macronutrients and micronutrients
- Basic knowledge on chemistry and biochemistry
This literature section only involves basic textbooks, more specific articles will be provided in the course manual.
- Insel P. - Nutrition – 6th edtition - Jones and Bartlett publishers
- Hall, J and Guyton A - Guyton and Hall Textbook of Medical Physiology – 13th edition
- McArdle W.D., Katch F.I., Katch V.L - Exercise Physiology: Nutrition, Energy and Human Performance - 8th edition
- Frayn, Keith N - Metabolic regulation: a human perspective – 3rd edition - Wiley-Blackwell Oxford 2010
- Silverthorn, Dee Unlaub - Human Physiology: An Integrated Approach – 8th edtion - Pearson
- Bray, G.A. & Bouchard, C. - Handbook of obesity – 3rd edition