Third-Cycle Courses

Faculty of Engineering | Lund University

Details for the Course Syllabus for Course KNLN01F valid from Autumn 2013

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  • 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.
  • 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.
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
Types of Instruction
  • Lectures
  • Exercises
Examination Formats
  • Written exam
  • Failed, pass
Admission Requirements
Assumed Prior Knowledge
Selection Criteria
  • 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.
Further Information
Course code
  • KNLN01F
Administrative Information
  •  -05-13
  • FN2/Eva Nordberg Karlsson

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