Public Health Nutrition

2018-2019

Course Objective

Is coffee healthy or not? Does sugar tax work? Is the
cholesterol-lowering claim on the product Becel pro-activ justified?
These questions are
examples of nutrition questions that nutritionist are confronted with.
Everyone knows that nutrition is an important contributor to better
public health. But what is a healthy diet, and what foods are 'a
healthy choice'?
For development and revisions of dietary guidelines and for validation
of health claims on food products an evidence-based approach is
necessary. For this evidence-based
approach all evidence should be collected and critically weighed in an
objective way, putting aside prejudice and beliefs. Only in this way
nutrition research can be translated into good policy. This course
covers nutrition research from critically evaluating available evidence,
choosing the appropriate study design for nutrition related research,
analyzing and interpreting the results, and finally translating
nutrition research in nutrition policy.
Aims:
• Recognize and evaluate study designs for quantitative research and
weigh the current scientific evidence on specific nutrition topics using
an evidence based approach
• Formulate a specific research question in the nutrition field,
systematically search, analyse and critically judge the available
literature, write a systematic review on the findings and orally discuss
the results.
• Judge the implications of available scientific evidence for future
research, policy measures and industry in the nutrition field.

Course Content

•- Various evidence based approaches
•- Quantitative research designs
•- Scientific evidence for dietary recommendations
•- Public health nutrition in practice
•- Major nutrition-related diseases
•- Scientific evaluation of a self chosen topic on nutrition and health

Teaching Methods

This course consists of 6 credits divided as follows: lectures (~16
hours); workshops literature assignment (~10 hours), guest lectures (~4
hours), self study (~138 hours)

Method of Assessment

Grades for written exam (~50%) and for literature assignment (~50%).
Both grades should be 5.5 or higher in order to pass the course (no
compensation).

Entry Requirements

Bachelor course 'Voedingsonderzoek' or 'Voedingsleer en onderzoek', or
equivalent level.
Students should have followed the master course ''Care and Prevention
Research''. If not, contact the course coordinator.

Literature

Will be announced through Canvas and the study
guide

Target Audience

Master students Health Sciences

Additional Information

The course is a compulsory course for the specialization `Nutrition and
Health' within the MSc Health Sciences program.
Students should have passed the bachelor course 'Voedingsonderzoek' or
'Voedingsleer en onderzoek', or
equivalent level.
Students should have followed the master course ''Care and Prevention
Research''. If not, contact the course coordinator.

General Information

Course Code AM_470815
Credits 6 EC
Period P2
Course Level 500
Language of Tuition English
Faculty Faculty of Science
Course Coordinator dr. ir. M.R. Olthof
Examiner dr. ir. M.R. Olthof
Teaching Staff dr. ir. M.R. Olthof
prof. dr. ir. M. Visser
prof. dr. ir. I.A. Brouwer
dr. H.A.H. Wijnhoven
I. Veldman MSc
dr. L.A. Schaap

Practical Information

You need to register for this course yourself

Last-minute registration is available for this course.

Teaching Methods Study Group*, Lecture, Excursion*, Excursion

*You cannot select a group yourself for this teaching method, you will be placed in a group.

Target audiences

This course is also available as: