Human Nutrition
Human nutrition

KNLN01F, 7.5 credits

Valid from: Autumn 2013
Decided by: FN2/Eva Nordberg Karlsson
Date of establishment: 2014-05-13

General Information

Division: Food Technology
Course type: Course given jointly for second and third cycle
The course is also given at second-cycle level with course code: KNLN01
Teaching language: English

Aim

To provide increased knowledge and a scientifically based holistic perspective on human nutrition and metabolism, with focus on how food characteristics and components in different raw materials influence body functions.

Goals

Knowledge and Understanding

For a passing grade the doctoral student must

• •be able to describe how foods and their components are transformed in different parts of the gastro-intestinal tract
• •be able to describe how nutrients are distributed and metabolised in the body
• •understand how different food factors influence body functions
• •be able to characterise the nutritional content in different foods
• •have knowledge about the current Nordic nutrition recommendations
• •be able to describe and evaluate the importance of food for lifelong health

Competences and Skills

For a passing grade the doctoral student must

• •perform and evaluate an individual dietary assessment and suggest suitable dietary changes to meet the current recommendations
• •orally and in writing report and discuss research within a specific field that is associated with nutrition and health
• •be able to plan, present and discuss results and conclusions from practical tasks and review of scienttific articles, both individually and in groups

Judgement and Approach

For a passing grade the doctoral student must

• •be able to critically analyse and evaluate information about nutrition and health
• •show ability to work in teams were different team members get different tasks that should all be combined in a final presentation

Course Contents

The course presents the macro- and micronutrients and their functions in the body. Other dietary factors of importance for normal body functions as well as special needs in a lifelong perspective are emphasized. The current nutrition recommendations are highlighted and how these can be translated into amounts and types of foods. All participants will make an individual dietary assessment where their own dietary habits are examined.

Course Literature

• Gibney, Michael J., Lanham-New, Susan A., Cassidy, A. & Vorster, Hester H.: Introduction to Human Nutrition. Wiley-Blackwell, 2009. ISBN 9781405168076.
• Abrahamsson, L.: Näringslära för högskolan. 2006. ISBN 9789147053551.
• Gibney, Michael J., Macdonald, Ian A. & Roche, H.: Nutrition and Metabolism. Wiley-Blackwell, 2010. ISBN 9781405168083.

Instruction Details

Types of instruction: Lectures, exercises

Examination Details

Examination format: Written exam
Grading scale: Failed, pass
Examiner:

Admission Details

Assumed prior knowledge: KNL026 Physiology

Course Occasion Information

Contact and Other Information

Course coordinators:
Web page: www.foodandnutrition.lth.se