Food and Quality of Life

COURSE OBJECTIVE

• Be familiar with main concepts of nutrition science relevant for FNS analysis
• Understand what a healthy diet is
• Understand the relation between diets and quality of life outcomes: physical, mental and social
• Understand (behavioural/environmental reasons for food choices
• Understand differences in food intake/outcome between social groups
• Be able to collect and analyze data regarding food intake and outcomes
• Be able to critically reflect and communicate on contemporaneous FNS quality of life issues, such as the ‘balanced diet’

COURSE CONTENT
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.

TEACHING METHODS
Lectures, workgroups, practicals, peer review

TYPE OF ASSESSMENT
Exam (60%), assignments (30%), presentation (10%)

ENTRY REQUIREMENTS
The minor is designed for students from all disciplines. The interdisciplinary nature of the minor broadens the ‘more disciplinary’ perspective taught to students in the major.

RECOMMENDED BACKGROUND KNOWLEDGE
Preferably studetns either have followed the first two courses of the minor or have Insights into nutrition sciences and basic statistical skills

TARGET AUDIENCE
The main target population is all third year VU bachelor students. Students outside the VU will also be targeted, such as at UvA. Because the minor is interdisciplinary, the minor should also be of interest for economics and health sciences students. We specifically aim for a diverse group as we strongly believe that interdisciplinary research is best taught through active interaction between students from different disciplinary backgrounds.

REMARKS
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.