Syllabus 2007/2008 YTHA20

Syllabus academic year 2007/2008

NUTRITION I

YTHA20

Higher education credits: 7,5. Grading scale: UG. Level: G1 (First level). Language of instruction: The course will be given in Swedish. YTHA20 overlap following cours/es: YTH202 och YTH202. Compulsory for: YL1. Course coordinator: Yvonne Granfeldt, yvonne.granfeldt@food.lth.se, YTH. Recommended prerequisits: YTHA05 Food Chemistry I and YTHA15 Food Chemistry II. Assessment: Written examination, food records and assignments. Home page: http://www.food.lth.se.

Aim
The aim of the course is to describe digestion, absorption and metabolism of nutrients in the body, and their effects on our health. The course will give the relation between different nutrients and their content in different foodstuffs.

Knowledge and understanding
For a passing grade the student must

describe and explain the digestion and absorption of carbohydrates, fat and protein
give an overview of the metabolism of carbohydrates, fat and protein
describe the energy nutrients present in ordinary Swedish food products
describe the requirements of water and the water balance in the body
define and classify vitamins and minerals
give an overview of how different nutrients are affected during handling and processing of food
give an overview of the Swedish dietary guidelines
understand the principle of the recommendations in the dietary guidelines concerning energy nutrients
describe and explain how the nutritive value of carbohydrates, fat and protein, respectively, is determined
describe the absorption and metabolism in the body of alcoholic beverages

Skills and abilities
For a passing grade the student must

carry out food records
execute assessments of nutritive values

Judgement and approach
For a passing grade the student must

value the composition of energy nutrients in relation to the Swedish dietary guidelines

Contents
The gastrointestinal tract

Digestion, absorption and metabolism of the main components in food; carbohydrates, fat and protein.

The nutritive value of carbohydrates, fat and protein.

Water: amount, distribution and function in the body.

Vitamins and minerals: definitions and classifications.

The composition of nutrients in different foods.

Changes in nutritive value during food processing.

Alcoholic beverages: absorption and metabolism.

Diet and health in Sweden and worldwide, a short review.

The Swedish dietary guidelines.

Assessments of nutritive value.

Literature
Abrahamsson L et al: Näringslära för högskolan. Liber AB 2006, ISBN: 91-47-05355-0