Food Medicine

Course contents
  • They should be empowered to deduce key recommendations concerning nutrition according to the course of disease. Therefore, by means of prevailing national and international guide lines possibilities will be presented to appraise quality of studies and power of nutritional recommendations. Attention should be turned to essential scientific and methodologic competence in the field of study design and exploitation of results. Furthermore, requirements will be communicated necessary for the preparation of guide lines relevant in the area of nutritional medicine. Main focus will be put on selected metabolic diseases (e.g. gout) and disorders of the gastrointestinal tract (exocrine pancreas, gut/liver/gall bladder etc.). Students understand the difference between type 1 and type 2 diabetes and the special requirements for an accompanying nutritional therapy. Environmental factors can be estimated as relevant contributors. Furthermore, cardiovascular diseases will be discussed concerning their predisposing potential. Students learn to classify the relevance of health initiatives by the use of food fortification exemplified on thyroid diseases. In this context selected nutritional supplements will also be presented.