Makro Beschreibung

[laury]

Hallo!
Ich brauche eine Beschreibung der kursinhalte,am besten in englisch ! Habt ihr etwas?
danke!

[Läkerol]

vllt einfach das da übersetzen???
Modul 7 Ernährung des Menschen I (7 ECTs)
Naturgemäß stellt die Ernährung des Menschen ein Kernfach des Studiums der
Ernährungswissenschaften dar. Gemeinsam mit dem weiterführenden Modul 13 sowie den
Modulen 8 und 9 zur Lebensmittellehre werden in diesen Modulen die wesentlichen
Kenntnisse der Ernährungswissenschaften vermittelt. Zunächst ist das Lernziel in Modul 7
das Verständnis des Stoffwechsels der Makronährstoffe Kohlenhydrate, Fette und Fettsäuren,
sowie Proteine und Aminosäuren, der Bedeutung der Ballaststoffe, des Stoffwechsels von
Cholesterin und Alkohol sowie das Verstehen des menschlichen Flüssigkeitshaushalts.
Nachdem die naturwissenschaftlichen Grundlagen bereits in den vorangegangenen Modulen
vermittelt wurden, werden die Kenntnisse der organischen Chemie, Biochemie und
Physiologie für dieses Modul vorausgesetzt. Die theoretischen Kenntnisse werden ergänzt
durch die Vermittlung von praktischen Fähigkeiten von laborchemischen Messungen der
Verdauungsphysiologie, anthropometrischer Methoden zur Ermittlung der
Körperzusammensetzung sowie den Methoden zur Erhebung des Lebensmittelverzehrs.
http://www.univie.ac.at/nutrition/Curric..._MA199.pdf

[BMI007]

http://www.univie.ac.at/nutrition/english/curiculum.htm

bitteschön (:
lg

Curriculum

The study of nutritional sciences is intended for the professional education in the general fields of basic natural sciences and in the special subjects of nutritional sciences. Thus, the graduates of this study will be able to deal with any problem resulting from the impact of food and nutrition to the human and from the relation of the human to nutrition on a scientific and applied level in all relevant professional positions. Based on this education, the graduates in nutritional sciences become the only academically qualified professionals in nutritional sciences and are, therefore, the competent addressable persons for all topics in this subject from all private and public organisations and bodies, the industry, the media or further institutions. The special importance of nutritional sciences results also from the fact, that this academic education is the only study which covers the necessary broad spectrum of science transfer, since no other study
or professional education is able to guarantee these necessities.

The study of nutritional sciences is divided into two study sections and comprises including the time for the preparation of the master thesis and the time for a professional practice in the second section (during semester breaks), a total study period of ten semesters.
The first section includes four semesters and comprises mainly the principles in natural sciences. The second section includes six semesters and comprises the advanced knowledge in scientific professional education. Each section is completed by an examination.

The first section (1.-4. semester) comprises a total of 120 credits; its objective is the science based education in the general subjects of the natural sciences and the development of the relevant principles of the general subjects in natural sciences and nutritional sciences as a basis for the compre-hension of the specialised subjects in the second section. The first section is completed with the first examination.

The second section (5.-10. semester) has the objective of the professional education in the specific subjects of nutritional sciences and in specialisation according to the students interests. The second section comprises a total of 300 credits, 78 credits of which are compulsory courses in the 5. and 6. semester. Besides the compulsory main subjects, one optional subject out of four (26 credits each) has to be chosen. Further courses to an extent of another 26 credits at the students free choice have to be attended. Beyond courses the free choice appropriate courses are recommended by the “study commission”, however, different courses from the available curriculum at the University of Vienna can be chosen by the candidate.
During the second section a work experience of three months has to be absolved (”Ferialpraktikum”) at university institutes or other institutions, bodies who are able to impart these professional preparatory activities (e.g. food industry, community catering, chemical and analytical laboratories, hospitals a.o.). This exercise may also be absolved in parts; a practicum report and a certification has to be delivered.
The arrangement of appropriate opportunities in university or non university institutions is handled by the Department of Nutritional Sciences of the University of Vienna. If no place for this practical could be arranged, the required opportunities will be guaranteed to the students within the facilities of the Institute of Nutritional Sciences of the University of Vienna.

A master thesis has to be prepared by the candidate on a topic in a subject associated with the study of nutritional sciences. The topic of the master thesis has to originate in one of the subjects of the curriculum of the study of nutritional sciences (compulsory main subject, optional subject, or on application from the compulsory courses of the second section, or in chemistry, biochemistry or microbiology/hygiene of the first section, resp.).

The second section is completed by the second (and final) examination (cf. 6. Examination Rules)

Graduates of the study of nutritional sciences are awarded with the academic title ”Magister/Magistra der Naturwissenschaften” (Master of Sciences), Latin ”Magister/Magistra rerum naturalium”.
Graduates of this study have to be admitted to the post graduation for PhD according to the study regulations.

Courses are lectures (LEC), seminars (SEM) and laboratory courses (LAB). Lectures comprise an introduction to the main topic and methods of the nutritional sciences and deal with the main facts and opinions with respect to the state of the art knowledge and report on the current research activities. Seminars include scientific discussion with oral or written contributions by the participants. Lab courses teach how to solve concrete problems according to the practical professional objectives.