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Course Catalog

Study Program SoSe 2019

Public Health / Gesundheitswissenschaft, B.A.

Show courses: all | in english | for older adults

2. Semester

Modul 13a: Epidemiologie (verantwortl. Prof. Dr. Gabriele Bolte)

6 CP: Voll- u. Profilfach
Course numberTitle of eventLecturer
11-56-2-M13a-2cEpidemiology I (in English)

Seminar (Teaching)

Dates:
weekly (starts in week: 2) Thu. 12:00 - 14:00 Achterstr. 30 1.550 (2 Credit hours)
Prof. Dr. Ulrike Haug
Dr. Antje Hebestreit

Modul 32-a: Gesundheitliche Risiken und Ressourcen in unterschiedlichen Lebenslagen (verantwortl. Prof. Dr. Henning Schmidt-Semisch)

6 CP: Voll- u. Profilfach
In diesem Modul müssen von den Stud. zwei Seminare besucht werden.
Course numberTitle of eventLecturer
11-56-2-M32-a-1gRisks and Ressources within the context of nutrition (in English)

Seminar (Teaching)

Additional dates:
Fri. 12.04.19 16:00 - 18:00 GRA2 0130
Sun. 14.04.19 10:00 - 18:00 GRA2 0130
Fri. 28.06.19 14:00 - 19:00 GRA2 0080
Sat. 29.06.19 10:00 - 18:00 GRA2 0080

The aim of the seminar on risk and resources within the context of nutrition is to discuss and analyze public health and social scientific aspects of our food culture and the way we eat.
To be central within the seminar are the societal influences on our food culture. We will look for answers on questions such as: Why do men eat differently than women? How do our cultural heritage and our socio-economic status influence what we like to eat and how we like to eat it? How do parenting, religion, moral, tradition, media, peer groups, economics, agricultural and social policies, institutions like nurseries, kindergartens, schools, universities, workplaces, the food industry, technological, economical and biochemical developments and inventions influence our nutrition and our food culture? How is our food produced? What are the ecological and sanitary dangers resulting from large scale food production? Why do we witness abundance and scarcity on our planet at the same time? What can be done to defeat world hunger and how can we sustain food safety for a growing world population without depredating our natural resources?

Dr. Friedrich Schorb