The course provides an overview of the relationships between diet and disease prevalence in humans, as well as food-borne diseases, and the epidemiological study of these, particularly in developing countries. Students will obtain knowledge regarding digestion and metabolism, nutrients and food quality, sources of variation in diets, and how this may influence the occurrence of human diseases. Knowledge concerning the risks and prevention of food-borne diseases will also be provided. Understanding of the structure and utilization of epidemiological studies will be gained, regarding both nutritional and pathogenic diseases linked to food, and its application in public health.
Lectures:
- Introduction to human nutrition
- Food and nutrition-related diseases
- Variation in dietary habits
- Principles of nutritional epidemiology
- Introduction to food-borne diseases
- Epidemiology of food-borne diseases
Seminars:
- Research methodology in nutritional epidemiology
- Case study: nutrition-related diseases in tropics
- Video and focus-discussion
- Student project presentation
- Case study: food-borne diseases
- Student project presentation
For self-study, students will consult the e-textbooks as well as the recorded videos series on the principles of human nutrition, nutrition research methodology, and important case studies and scientific literature in the field of nutritional epidemiology, food safety, and food-borne diseases.
Within this course, your co-teacher will be Dr Jiří Černý, our expert in the Ecology, Evolution, Emergence & Epidemiology of Zoonoses, and leader of the e4 Research Team at FTZ.
