Food and Quality of Life- Period 2

Food and nutrition security are quintessential to quality of life. This course introduces basic health and nutrition science principles to zoom in on the effect of food on individual wellbeing: a balanced diet can contribute to prevent diseases and improve cure rates, improve productivity and nutrition is an important aspect of social relations and wellbeing. The course starts by understanding the composition of nutrition (e.g. what are macro/micro nutrients) and the basic metabolism processes in the body. Thereafter we relate food intake to the concept of a healthy diet and quality nutrition. This student will learn to conduct research into food intake (food frequency questionnaires / 24 hour recalls/ food diaries). Thereafter we will relate the food intake to specific health outcomes and conduct basic quantitative analysis into these. The emphasis is on outcomes in relation to health, here we will go into basic measurements such as BMI, stunting, wasting. We will also assess how food intake will contribute to improved educational attainment and labor productivity. Students will further understand how foods, even those that contribute to ill health, may positively affect individuals social life's and their quality of life. Lastly we will also explore how individuals make decision in relation to food intake.

Contact hours listed under a course description may vary due to the combination of lecture-based and independent work required for each course therefore, CEA's recommended credits are based on the ECTS credits assigned by VU Amsterdam. 1 ECTS equals 28 contact hours assigned by VU Amsterdam.