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Nutrition as a Focus Area in Prevention and Health Promotion

Module name (EN):
Name of module in study programme. It should be precise and clear.
Nutrition as a Focus Area in Prevention and Health Promotion
Degree programme:
Study Programme with validity of corresponding study regulations containing this module.
Applied Health Sciences, Bachelor, regulation 01.10.2023
Module code: AGW23.W.13
SAP-Submodule-No.:
The exam administration creates a SAP-Submodule-No for every exam type in every module. The SAP-Submodule-No is equal for the same module in different study programs.
P311-0317
Hours per semester week / Teaching method:
The count of hours per week is a combination of lecture (V for German Vorlesung), exercise (U for Übung), practice (P) oder project (PA). For example a course of the form 2V+2U has 2 hours of lecture and 2 hours of exercise per week.
2S (2 hours per week)
ECTS credits:
European Credit Transfer System. Points for successful completion of a course. Each ECTS point represents a workload of 30 hours.
3
Semester: 4
Mandatory course: no
Language of instruction:
German
Assessment:
Course work

[updated 25.08.2026]
Applicability / Curricular relevance:
All study programs (with year of the version of study regulations) containing the course.

AGW23.W.13 (P311-0317) Applied Health Sciences, Bachelor, regulation 01.10.2023 , semester 4, optional course
Workload:
Workload of student for successfully completing the course. Each ECTS credit represents 30 working hours. These are the combined effort of face-to-face time, post-processing the subject of the lecture, exercises and preparation for the exam.

The total workload is distributed on the semester (01.04.-30.09. during the summer term, 01.10.-31.03. during the winter term).
30 class hours (= 22.5 clock hours) over a 15-week period.
The total student study time is 90 hours (equivalent to 3 ECTS credits).
There are therefore 67.5 hours available for class preparation and follow-up work and exam preparation.
Recommended prerequisites (modules):
None.
Recommended as prerequisite for:
Module coordinator:
Studienleitung
Lecturer:
Miia Klein


[updated 14.04.2026]
Learning outcomes:
Upon successful completion of the module, students will:
   
•        understand the fundamental importance of nutrition for health and disease prevention
•        be able to explain the physiological principles of digestion and absorption, as well as the importance of macronutrients and micronutrients for a nutritionally balanced diet
•        be able to describe the links between diet and the prevention of lifestyle-related diseases such as obesity and diabetes
 
  
•        be able to analyze and evaluate nutrition programs and health promotion initiatives in specific settings such as long-term care facilities, communities, and workplaces
•        be able to plan and implement nutrition-related health promotion measures
 
  
•        be able to present nutrition-related content in a way that is tailored to the target audience and easy to understand
 
  
•        be able to develop and evaluate dietary plans for specific target groups, taking practical challenges into account
•        be able to work independently and across disciplines on the analysis, implementation, and further development of nutrition plans
 
 
 


[updated 25.08.2026]
Module content:
•        Nutrition as an area of focus in prevention and health promotion
•        Basics of digestion and absorption
•        Macronutrients and micronutrients: physiology and requirements
•        Prevention of diet-related diseases
•        Nutrition for Specific Target Groups (I): Focus on Seniors and Long-Term Care
•        Nutrition for Specific Target Groups (II): Malnutrition and overnutrition
•        Food science and sustainability
•        Cultural and social aspects of nutrition
•        Alternative diets
•        Practical application: Cooking and dietary implementation
•        Nutrition counseling and communication
•        Analysis and evaluation of nutrition concepts
•        Development and practical implementation of nutrition concepts

[updated 25.08.2026]
Teaching methods/Media:
Blended learning

[updated 25.08.2026]
Recommended or required reading:
Will be announced at the beginning of the module.

[updated 25.08.2026]
 
[Wed Aug 26 09:52:50 CEST 2026, CKEY=aeahipu, BKEY=agw, CID=AGW23.W.13, LANGUAGE=en, DATE=26.08.2026]