Stephan Lück (nutritionist)

from Wikipedia, the free encyclopedia
Dr. Stephan Lück on the program "ARD Buffet"
Stephan Lück (2020)

Stephan Lück (born July 19, 1967 in Wissen / Sieg ) is a German nutritionist , food technologist and television expert.

Life

Stephan Lück comes from a family of teachers. His uncle is the biologist and brain researcher Gerhard Roth . Stephan Lück's professional career began with training as a chef and restaurant specialist . He then completed a degree in nutritional science and food technology at the Justus Liebig University in Giessen . In 2009 he did his doctorate at the Rheinische Friedrich-Wilhelms-Universität zu Bonn under Peter Stehle and Dieter Eßfeld with a thesis on glycerol metabolism and water balance.

TV and other media presence

Stephan Lück's work in the media sector began in 1996 with a weekly contribution for Radio NRW , which was broadcast until 1999. Since 1997, more than 500 (as of January 2019) TV appearances as a nutrition expert have been added. It all started with the RTL formats Punkt 6, Punkt 12 , Extra - Das RTL-Magazin , Explosiv - Das Magazin and Stern TV . In public broadcasting, Stephan Lück has been on the live broadcast of Hessischer Rundfunk service: trends since 2003 and has been regularly present since 2019 in the follow-up format " Die Ratgeber ". From 2015 he is also a permanent nutrition expert at WDR television. Lück appears regularly in studio talks, especially during the WDR service hours. Here he is available to answer questions on topics such as storage cooking, nutrition of the future or health aspects of luxury foods and delicacies such as coffee and gingerbread. In the WDR formats “Der Vorkoster” with Björn Freitag and “ The Household Check ” with Yvonne Willicks , Lück provides further information on the shelf life and composition of food and reveals techniques and tricks used in the food industry to promote sales and marketing strategy. In addition, there have been appearances in the ARD buffet since 2017 .

Stephan Lück also became known to a wider public through the so-called Lück check. This is a column in the ProSieben infotainment magazine Galileo that is not always announced by name . Lück is the contact person for moderator Thomas " Jumbo " Schreiner , who comes to Lück's laboratory and demonstration kitchen with a selection of industrially manufactured finished products. In it, Lück explains the composition of industrial foods in a generally understandable manner. For better clarity, the products are recreated according to the information in the list of ingredients. It is about a critical disclosure of practices with which various producers optimize the cost factor in the manufacture of finished products. The popular format gives ProSieben high ratings. The Galileo posts with gap check published on YouTube are also very popular. Sometimes they reach several hundred thousand and even up to over a million views. The basis for its media presence is that in the Dr. Lück Verwaltungsgesellschaft mbH based nutrition works. It offers services for television productions in the areas of cooking and nutrition. TV recordings take place in the show kitchen there.

further activities

Lück has been head of the HGS Rheinland hotel management school since 2011 . It pursues an innovative approach in which specialists from the catering sector are qualified for management positions. The new course is part of the offer of the municipal vocational college Albrecht Dürer vocational college in Düsseldorf . In addition, Stephan Lück was a founding member of the Nutrition Council Cologne and the surrounding area, which was founded in 2016. In this pilot facility, he volunteered to promote the importance of regionality and sustainability in the areas of community catering and nutrition education. Lück also works as a restaurant critic in cooperation with the Cologne food inspector Bernd Stumm.

Another field of activity of Lück emerged from the scientific collaboration with Dieter Eßfeld. Here research in the field of reduced calorie nutrition (calorie restriction) has led to the development of a commercial diet concept. It is marketed by Lück and Eßfeld as a precursor diet.

Publications

  • Influence of glycerol-induced hyperhydration on the fluid balance and energy metabolism of runners during endurance exercise . VVB Laufersweiler Verlag, Gießen 2009, ISBN 3-8359-5355-9 , Zugl. Dissertation University of Bonn, Bonn 2008.
  • together with Rafael Pranschke: The Mallorca Diet: Live lightly with the Mediterranean diet . Christian Verlag, Munich 2015, ISBN 978-3-86244-669-8 .

Individual evidence

  1. ↑ service: trends, Dr. Stephan Lück, nutritionist. Retrieved January 1, 2019 .
  2. ↑ Lück check: ProSieben, Galileo, quality check: the supermarket meatball. October 14, 2015, accessed January 1, 2019 .
  3. ↑ Nutritional Works . Retrieved January 1, 2019 .
  4. ↑ Albrecht Dürer Vocational College. Retrieved January 1, 2019 .
  5. ↑ Düsseldorf gets a new hotel management school. Retrieved January 1, 2019 .
  6. ^ Members of the Nutrition Council. Retrieved January 1, 2019 .
  7. ^ Precursor. Retrieved January 1, 2019 .
personal data
SURNAME Lück, Stephan
BRIEF DESCRIPTION German nutritionist
DATE OF BIRTH July 19, 1967
PLACE OF BIRTH Knowledge