Prof. Dr. Undine Lehmann

Studiengangsleiterin Master of Science in Ernährung und Diätetik

Mitarbeiterin angewandte Forschung und Entwicklung Ernährung und Diätetik

Master of Science Ernährung und Diätetik

Bachelor of Science Ernährung und Diätetik

Masterstudiengänge im Departement Gesundheit - Interprofessionelle Module

Public Health Nutrition

Projektmanagement

Einführung in die Ernährungswissenschaft & Diätetik und Ernährungsforschung

Nutritional Assessment

Klinische Projekte zu verschiedenen Themen der Ernährung und Diätetik, Fokus Mangelernährung und Sarkopenie

Public Health Nutrition: Nährwertprofilsysteme, Front-of-Pack Kennzeichnung, Reformulierung von Lebensmitteln, Ernährungsempfehlungen

Rollenentwicklung in der Ernährungsberatung, Advanced Practice Dietitian

Uhlmann, K., Schaller, F., & Lehmann, U. (2022). Current Practice of Assessing and Monitoring Muscle Strength, Muscle Mass and Muscle Function during Nutritional Care by Dietitians in Switzerland—An Online Survey (Vol. 14, Issue 9). MDPI. https://doi.org/10.24451/arbor.18408

Lehmann U., Mak T.N., Bolten C.J.: Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective. In: Raikos V., Ranawana V. (eds) Reformulation as a Strategy for Developing Healthier Food Products, 2019. Pages 89 – 110. Springer, Cham. https://doi.org/10.1007/978-3-030-23621-2_4

Monika Potter, Antonis Vlassopoulos, Undine Lehmann (2018): Snacking
Recommendations Worldwide: A Scoping Review. Advances in Nutrition, Volume 9, Issue 2,
1 March 2018, Pages 86–98, https://doi.org/10.1093/advances/nmx003

Undine Lehmann, Véronique Rheiner Charles, Antonis Vlassopoulos, Gabriel Masset and
Jörg Spieldenner : Nutrient profiling for product reformulation: public health impact and
benefits for the consumer. Conference on ‘New technology in nutrition research and practice’
Nutrient profiling as a tool to respond to public health needs. Nutrition Society Summer
Meeting 2016 held at University College, Dublin, on 11–14 July 2016. Proceedings of the
Nutrition Society 2017, Page 1 of 10 doi:10.1017/S0029665117000301.

Emilie Combet, Antonis Vlassopoulos, Famke Mölenberg, Mathilde Gressier,
Lisa Privet, Craig Wratten, Sahar Sharif, Florent Vieux, Undine Lehmann and
Gabriel Masset: Testing the Capacity of a Multi-Nutrient Profiling System to Guide Food and
Beverage Reformulation: Results from Five National Food Composition Databases. Nutrients
2017, 9, 406; doi:10.3390/nu9040406

Masset, G., Mathias, K. C., Vlassopoulos A., Mölenberg, F., Lehmann, U., Gibney, M.,
Drewnowski, A.: Modeled dietary impact of pizza reformulations in US children and
adolescents. Published in PLOS ONE, 05.10.2016
http://dx.doi.org/10.1371/journal.pone.0164197

Robin, F., Heindel, Ch., Pineau, N., Srichuwong, S., Lehmann, U: Effect of maize type and
extrusion-cooking conditions on starch digestibility profiles. Int J Food Sci and Technology
2016. Volume 51, Issue 6, pages 1319–1326. DOI: 10.1111.ijfst.13098.

Vlassopoulos, A., Masset, G., Rheiner Charles, V., Hoover, C., Chesneau-Guillemont, C.,
Leroy, F., Lehmann, U., Spieldenner, J., Tee, E.S., Gibney, M., Drewnowski,A.: A nutrient
profiling system for the (re)formulation of a global food and beverage portfolio. Eur J Nutr
2016, p 1-18. Published online 15 February 2016. DOI 10.1007/s00394-016-1161-9

Schaffer-Lequart, C., Lehmann, U., Ross, A.B., Roger, O., Eldridge, A., Ananta, E., Bietry,
M.F., King, L.R., Moroni, A., Srichuwong, S., Wavreille, A:S:, Redgwell, R., Labat, E., Robin,
F.: Whole Grain in Manufactured Foods: Current use, Challenges and the way Forward, Crit.
Rev. Food Sci Nutr 2015, Mar 6 (Epub ahead of print); DOI: 10.1080/10408398.2013.781012

Donato-Capel, L., Garcia-Rodenas, C.L., Pouteau, E., Lehmann, U., Srichuwong,S., Erkner,
A., Kolodziejczyk, E., Hughes, E., Wooster, T.J., Sagalowicz, L.: Chapter 14: Technological
means to modulate food digestion and physiological response in: Food structures, digestion
and health, Edited by M. Boland, M. Golding and H. Singh. Academic Press 2014, Elsevier
Inc.

Robin, F., Mérinat, S., Simon, A., Lehmann, U.: Influence of chain length on alpha-1,4-Dglucan
recrystallisation and slowly digestible starch formation, Starch/Stärke 2008; 60, 551-
558.

Lehmann, U. & Robin, F. Slowly digestible starch - its structure and health implications: a
review. Trends in Food Science & Technology. 2007; 18, 346-355.
DOI:10.1016/j.tifs.2007.02.009

Lehmann, U., Rössler, Ch., Schmiedl, D., Jacobasch, G.: Production and physicochemical
characterization of resistant starch type III derived from pea starch, Nahrung/Food 2003; 47
(1), 60-63.

Stohwasser, R., Holzhütter, H.-G., Lehmann, U., Henklein, P., Kloetzel, P.-M.: Hepatitis B
virus HBx peptide 116-138 and proteasome activator PA28 compete for binding to the
proteasome α4/MC6 subunit, Biol. Chem. 2003; 384, 39-49. DOI: 10.1515/BC.2003.005

Lehmann, U., Jacobasch, G., Schmiedl, D.: Characterization of Resistant Starch Type III
from Banana (Musa acuminata), J. Agric. Food Chem. 2002; 50 (18), 5236-40. DOI:
10.1021/jf0203390

Schwiertz, A., Lehmann, U., Jacobasch, G., Blaut, M.: Influence of resistant starch on the
SCFA production and cell counts of butyrate-producing Eubacterium spp. in the human
intestine, J. Appl. Microbiol. 2002; 93 (1), 157-162. DOI: 10.1046/j.1365-2672.2002.01679.x

Lehmann, U., Flamme, W., Schmiedl, D., Jacobasch, G.: Structure and effects of resistant
starch based on debranched waxy wheat and barley starches, in: Vaculová, K.,
Ehrenbergerová, J. (Eds.): Cereals for human health and preventive nutrition, Mendel
University of Agriculture and Forestry Brno, 1998, p. 205-207.

Undine Lehmann: Healthy by design: Nutrient profiles for foods and beverages (re)formulation: Principles, application and health impact. Dubai International Nutrition conference. October 25th, 2018, Dubai, UAE.

Undine Lehmann: Healthy by design: Nutrient profiles for nutritious and tasty foods and beverages. Principles, application and health impact. Gulf Standardization Organization technical training, organized in cooperation with ESMA titled “International & GCC Standards and Technical Regulations related to healthy food". July 30th, 2018, Abu Dhabi, UAE

Undine Lehmann: Food Based Dietary Guidelines – an industrial viewpoint. FENS Workshop March 12th, 2018, Copenhagen, Denmark

Undine Lehmann, Annette Neubert, Andrea Schwalber, Antonis Vlassopoulos, Gabriel Masset, Abstract submitted to Nutrition 2017 received a travel grant of 1000 CHF for being rated at Top 5 of submitted abstracts. Presentation delivered on June 30th 2017:” Public health impact of product reformulation driven by nutrient profiling”, Zürich, Switzerland

Undine Lehmann: Nutrient profiling for innovation and renovation – a view from the food industry. Presentation at Nutrient Profiling Stakeholder convening in Brussels, organized by the Nestlé European Affairs Office in Brussels on June 8th 2017.

Undine Lehmann and Bianca Maria Vecchio: The Nestlé Nutritional Profiling System: Scientific principles & health impact. Presentation at 2nd Food4Talk conference, Budapest, Hungary, 5th October 2017.

Undine Lehmann: Nutrient profiling for product reformulation – the benefit for the consumer. Symposium Nutrient Profiling as a tool to respond to public health needs. British Nutrition Society Dublin, Summer meeting (New technologies in nutrition research and practice), July 11th 2016.

U. Lehmann, K. Uhlmann, M. Spielmanns, S. Spielmanns, R. Khatami, L. Marti, R.W. Kressig, C.M. Kiss, C. Maguire, T. Marcin: Prevalence of malnutrition and sarcopenia in patients undergoing geriatric, pulmonary and cardiovascular rehabilitation in Switzerland - a multicenter study. ESPEN Congress 2023, Lyon, France

Undine LEHMANN, Katja UHLMANN, André MEICHTRY, Marc SPIELMANNS, Sabine SPIELMANNS, Ramin KHATAMI, Laura MARTI, Susanne RÜEGSEGGER-WITTWER, Reto W. KRESSIG, Caroline M. KISS, Clare MAGUIRE, Andrea ZURFLUH, Thimo MARCIN: Malnutrition and sarcopenia are highly prevalent in Swiss rehabilitation settings. SGAIM 29.-31. May 2024, Basel, Switzerland

Lehmann, U., & Graf, I. (2020). Aktueller Stand von Advanced Practice in den DACH Ländern (Issue 2). SVDE. https://doi.org/10.24451/arbor.13736

Eissler, C., Lehmann, U., Tal, A., & Cignacco Müller, E. (2019). Neue Master-Curricula: Unsere Antwort auf Herausforderungen im Gesundheitswesen. Berner Fachhochschule BFH, Departement Gesundheit. https://doi.org/10.24451/arbor.9545

Uhlmann, Katja; Strahm, Rachel; Lehmann, Undine; Schmitt, Kai-Uwe (2021). Frühe orale Ernährung nach Pankreaseingriffen - Erfahrungen und Einstellungen von Betroffenen und Gesundheitsfachpersonen Schweizer Zeitschrift für Ernährungsmedizin, 19(4), pp. 22-26. Rosenfluh

Eissler, C., Lehmann, U., Tal, A., & Cignacco Müller, E. (2022). Advanced Practice: Die Handlungsfelder der Absolvent*innen (Issue 3). Berner Fachhochschule BFH, Departement Gesundheit. https://doi.org/10.24451/arbor.17732

Lehmann, U., & Rufener, A. (2022). Die Theorie in die Praxis übertragen (Issue 3). Berner Fachhochschule BFH, Departement Gesundheit. https://doi.org/10.24451/arbor.17737

SVDE

Swiss Academic Nutritionists (SWAN)

Berufsverband Oecotrophologie e.V. (VDOE)

Michele D’Ascanio Reduktion von Zucker auf <10 %: Wie realistisch ist die Empfehlung für Schweizer Kinder? Eine quantitative Erhebung in Kindertagesstätten im Raum Winterthur 2020

Rahel Wittweiler, Nadine Zulliger Interprofessionelle Zusammenarbeit von Ernährungsberatung und Physiotherapie im Management der Sarkopenie. Chancen und Hürden 2021

Stefan Siegenthaler The impact of Nutri-Score on the purchasing behavior of consumers in Switzerland in comparison with other front-of-pack labelling systems 2020

Gioia Vinci Das aktuelle Ernährungsmanagement und die Rolle der Advanced Practice Dietitian auf der Intensivstation aus Sicht des Behandlungsteams 2022

Andrea Zurfluh Wirksamkeit ernährungstherapeutischer Interventionen beim Risiko einer leichten oder mässigen Mangelernährung und Sarkopenie 2022

Patricia Schoch Advanced Practice Dietitian- die neue Berufsrolle in der Schweizer Ernährungsberatung 2023

Carol Theiler Mögliche Tätigkeiten und Zuständigkeiten von Ernährungsberater*innen auf Deutschschweizer Intensivstationen 2024