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

Knowledge and understanding
For a passing grade the student must

• understand how different food factors influence body functions

• be able to characterise the nutritional content in different foods

• understand how foods and their components are transformed in different parts of the gastro-intestinal tract

• be able to describe how nutrients and other compounds are distributed and metabolised in the body

Skills and abilities
For a passing grade the student must

• be able to describe and evaluate the importance of food for lifelong health

• orally and in writing report and discuss pros and cons of various dietary advice

Judgement and approach
For a passing grade the student must

• be able to critically analyse and evaluate information about nutrition and health

• be able to evaluate dietary advice and assess their impact on human health

Contents

• nutrients in different foods and their function in the body.

• nutritional recommendations, translation of the recommendations into amounts and types of foods. Individual dietary assessment will be preformed within the course.

• importance of different dietary factors for normal body functions including special needs throughout life.

Literature
Gibney, MJ; Vorster, H & Kok,F.K. (Eds): Introduction to Human Nutrition.Blackwell Science 2002. ISBN: 0-632-05624-X (eller senare upplaga). Available as e-book.
Scientific articles and electronic resources.