Aim
The aim of the course is to make the students realize and understand the need of nutrients, to describe digestion, absorption and metabolism of nutrients in the body, and to some extent relate this to health aspects. 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 composition of the body and handling of nutrients, specially the energy nutrients; 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 and understand the principle of the recommendations in the dietary guidelines concerning energy nutrients

• 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 course starts with the composition of the body and thereafter digestion and absorption of carbohydrates, fat and protein in the gastrointestinal tract. Metabolism of energy nutrients and relation to health aspects will be discussed as well as current vitamins and minerals. The nutrients will be related to foodstuffs and the Swedish dietary guidelines as well as how nutrients are affected during handling and processing of food.

In broad outline the metabolism of alcohol will be reviewed. Execute assessment of nutritive values is included as an exercise.

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