Nutrition and Health: Micronutrients
Explore micronutrients' role in health, understand malnutrition, and study nutritional impacts through expert guidance from Wageningen researchers.
Explore micronutrients' role in health, understand malnutrition, and study nutritional impacts through expert guidance from Wageningen researchers.
This comprehensive course explores the vital relationship between nutrition and human health, with a special focus on micronutrients and malnutrition. Led by Professor Sander Kersten from Wageningen University & Research, students will gain in-depth knowledge about vitamins, minerals, and trace elements in foods and their crucial roles in human health. The course addresses global health challenges related to malnutrition, examining how suboptimal nutrition affects health outcomes and exploring strategies to combat nutritional deficiencies. Participants will develop critical thinking skills in nutritional research methodology and learn to evaluate nutrition-related information effectively. The curriculum combines theoretical knowledge with practical applications, making it particularly valuable for healthcare professionals and food industry workers without formal nutrition training.
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What you'll learn
Understand the fundamental principles of micronutrients in human nutrition
Master the composition and roles of vitamins and minerals in the body
Analyze the global impact of malnutrition and its health consequences
Develop strategies to combat micronutrient deficiencies
Evaluate and interpret nutrition research and health information
Assess the relationship between micronutrient status and disease prevention
Skills you'll gain
This course includes:
PreRecorded video
Graded assignments, Exams
Access on Mobile, Tablet, Desktop
Limited Access access
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There are 7 modules in this course
This comprehensive course examines the critical relationship between micronutrients and human health, with a particular focus on malnutrition's global impact. Students learn about the composition of foods, the chemistry and role of vitamins and minerals in the body, and strategies to combat nutritional deficiencies. The course covers both theoretical foundations and practical applications, including nutritional research methodologies and assessment techniques. Special attention is given to global health challenges related to micronutrient deficiencies and evidence-based solutions for improving nutritional status worldwide.
Basic Principles of Micronutrients
Module 1
Water, Minerals, Trace Elements
Module 2
Fat Soluble Vitamins and Health
Module 3
Water Soluble Vitamins and Health
Module 4
The Global Burden of Micronutrient Malnutrition
Module 5
Global Solutions to Micronutrient Deficiencies
Module 6
Insight in the Future of Nutritional Science
Module 7
Fee Structure
Instructors
3 Courses
Pioneering Researcher in Micronutrient Malnutrition and Biofortification
Dr. Alida Melse-Boonstra serves as an Associate Professor at the Division of Human Nutrition, Wageningen University & Research, where she has built an impressive career since completing her MSc and PhD from the same institution in 1997 and 2003 respectively. Her research focuses on developing sustainable solutions for micronutrient malnutrition in low and middle-income countries, with particular emphasis on vitamin A, iron, iodine, and zinc deficiencies among vulnerable populations including pregnant women, infants, children, and adolescents
3 Courses
Leading Expert in Global Nutrition and Food Systems for Health
Dr. Inge D. Brouwer serves as Professor at the Division of Human Nutrition and Health at Wageningen University & Research, where she has established herself as a prominent researcher in improving dietary quality in low and middle-income countries. Her research focuses on enhancing nutrition for women and children through agricultural and food systems approaches, particularly addressing undernutrition and micronutrient deficiencies. As leader of the Flagship Food Systems for Healthier Diets under the CGIAR-funded Agriculture for Nutrition and Health research programme, she guides transformations of food systems toward healthier diets for poor populations in collaboration with international organizations across Bangladesh, Vietnam, and Ethiopia. Her work has significantly impacted understanding of iron absorption, vitamin A biofortification, and dietary diversification in developing countries, as demonstrated through her research on biofortified cassava in Kenya and iron absorption from traditional foods in West Africa. She has secured substantial research funding from national programs, EU Framework Programmes, and food industries, while contributing to the development of diet quality indices for research in low and middle-income countries. Through her involvement in the Professional Certificate Programme in Food, Nutrition and Health and the MOOC on Micronutrients and Malnutrition, she continues to shape global understanding of nutrition interventions while working toward sustainable and equitable food systems for healthier diets worldwide.
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4.8 course rating
52 ratings
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