Food, Novel Food, Food Safety
Food quantity and quality and food safety are important issues related to public health. On the whole diets have become more healthy and safer over the last century. However, the current energy-dense diet in combination with a lack of physical activity results in increasing prevalence of overweight and obesity in European populations, and the consumption of saturated fat, trans fatty acids and salt is still too high and the consumption of fish, fruit and vegetables too low, leading to considerable health loss. Food safety regulations have been laid down in a European food law. It is estimated that more health gain is attainable from a more healthy diet than form further improvements in food safety. Strategies need to be developed to promote healthier eating habits that should be a combination of policy instruments addressing not only the supply side, but also the consumer and his or her environment. The module will focus on the importance of a healthy diet and food safety for public health and factors that promote a healthy diet and reduce (future) food safety threats. A recurring theme in this context will be how Europe responds to changing concepts and threats in the field of nutrition. The Methodology trajectory in this module will concentrate on outcome measurement. In the Statistics trajectory Logistic regression analysis will be introduced. The Skills trajectory will focus on Working in groups. In the Academic Thinking trajectory population and individual based approaches towards nutrition, body weight, and health are discussed and reflection on one’s own norms and values as a public health professional regarding (being) overweight and eating will also be given due attention.
Doelstellingen van dit vak
- nutrients and their functions in the body
- the main diet-related chronic diseases
- dietary recommendations
- assessment of nutritional status of a population
- novel and functional foods and regulations about nutrition and health claims in Europe
- a multifactorial problem like obesity and how this problem is addressed at the European and national level
- the most important threats to food safety in Europe
- basic principles of risk assessment and management related to food
- European regulations and institutions involved in food safety.
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