Infos für Studierende

Overview of courses offered by the Research Group PHN

  • Grundlagen der Humanernährung
    (Vorlesung & Übung, Life Sciences Ernährungswissenschaft B.Sc.)
  • Biostatistik
    (Vorlesung & Übung, Life Sciences Ernährungswissenschaft B.Sc.)
  • Public Health Nutrition
    (Vorlesung & Übung, Life Sciences Ernährungswissenschaft B.Sc.)
  • Ernährungsphysiologie der Makro- und Mikronährstoffe
    (Seminar, Life Sciences Ernährungswissenschaft B.Sc.)
  • Integrierte Ernährungswissenschaft
    (Seminar, Life Sciences Ernährungswissenschaft B.Sc.)
  • Design and Analysis of Experiments
    (Lecture & Exercise, Nutrition & Biomedicine, M.Sc.)
  • Health Behaviour & Health Promotion
    (Lecture & Exercise, Nutrition & Biomedicine, M.Sc.)

Details can be found on Moodle.

Topics for Bachelor's or Master's theses

  • Effectiveness of individual pieces of personalized nutrition advice in the Food4Me study
    Food4Me has been one of the largest studies focusing on the effect of personalized nutrition (PN) advice on individuals' dietary behavior. It was shown that PN produced larger and more appropriate changes in dietary behavior than a conventional approach. The respective effect size, however, was quite small.
    Therefore, the aim of this project is to investigate the effectiveness of the individual pieces of PN advice given to the subjects and to identify those recommendations that produced the most substantial and appropriate changes in the subjects' dietary behavior.
     
  • Non-compliance of controls in unblinded dietary intervention studies
    In intervention studies, blinding is the preferred way to ensure that members of control groups are not affected by the type of intervention. However, not every type of intervention can be blinded. Particularly, personalized nutrition studies cannot be conducted in a blinded manner, such that subjects are fully aware whether or not they come to enjoy the benefits of the intervention.
    Therefore, the aim of this project is to investigate the compliance of controls in unblinded dietary intervention studies, and to find out to which extend members of control groups seek to mimic the benefits offered to the intervention groups.
    (In progress, 2022)
     
  • Information requirements for efficient personalized nutrition advice
    Personalized nutrition can be defined as tailoring specific dietary guidelines for individuals. Such approaches require detailed information about the respective persons, e.g. dietary preferences, possible food allergies, and detailed phenotypic information. Often further information related to SNP variants or the microbiome are considered, as well.
    The aim of this project is to review the state of the art in personalized nutrition: what kind of information is mandatory for efficient dietary advice, what is optional und what is possibly even irrelevant. The focus of the project should not only be on published scientific studies, but be expanded on commercial offerings (possibly including case studies). A critical evaluation of difficulties in collecting valid information and potential privacy issues are expected.
    (In progress, 2022)
     
  • Qualitative assessment of mobile nutrition apps by undergraduate students enrolled for "Life Sciences – Ernährungswissenschaft"
    We ran an online survey among undergraduate students enrolled for "Life Sciences – Ernährungswissenschaft" and asked them to test and evaluate several mobile nutrition apps.
    The aim of this project is to summarize and assess the evaluation reports provided by the students with specific focus on user preferences and needs regarding mobile nutrition apps.
    (In progress, 2022)
     
  • Nutritional situation in Colombia with special focus on the consequences of the flow of refugees from Venezuela (Completed, summer 2020)
  • Development of recruiting strategies for an app-based dietary survey among Elderly (Completed, summer 2020)
  • Assessment of the nutritional quality of snack bars in the German market based on a nutrient profiling approach (Completed, summer 2020)
  • Impact of food choices on sustainability aspects of diets (Completed, spring 2021)
  • Integration of Behaviour Change Techniques within nutrition-related mobile apps (Completed, summer 2021)
  • Trends in energy intakes over the previous decades (Completed, winter 2021/22)
  • Comparison of the nutritional situation in EC Member States based on FAO's Food Balance Sheets (Completed, winter 2021/22)
  • Transformation of the results from an online FFQ into optimal user feedback (Completed, winter 2021/22)
  • Strengths and weaknesses of photo-based dietary assessment tools (Completed, spring 2022)
  • Food reformulation: Strategies and evidence (Completed, summer 2022)