Food Medicine

Course contents
  • - the general principles of nutritional medicine: terminology, definitions, functions and objectives;
    - anamnesis, clinical diagnostics of nutritional disorders, calculation of energy needs;
    - macro- and micronutrients, dietary fiber, prebiotics, probiotics;
    - indication of enteral and parenteral nutrition, (mal-)digestion, (mal-)resorption, overview of nutrition in different stages of life, nutrition and life style;
    - biofunctionality of different foods;
    -examination of the molecular basis of risk-benefit evaluations using the example of plant bioactive substances;
    - the biofunctionality of food constituents and biomedical effectiveness;
    - health maintenance and prevention
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