Syllabus academic year 2011/2012
(Created 2011-09-01.)
Credits: 7,5. Grading scale: UG. Cycle: G2 (First Cycle). Language of instruction: The course will be given in Swedish. Compulsory for: YL2. Course coordinator: Yvonne Granfeldt,, YTH. Recommended prerequisits: YTHA20. Assessment: Written examination, and exam papers. Home page:

The aim is of this advanced course in nutrition is that the students will have knowledge of food; raw material, processed foods and meals in relation to nutritional and metabolic diseases, nutritional needs during life-cycle and different diets.

Knowledge and understanding
For a passing grade the student must

Describe the relation between food and health in Sweden and the world

Explain the today’s knowledge concerning characteristics of food, including functional foods, that not cause or even prevent nutritional and metabolic diseases

Give an overview of the rules and regulations about marking and marketing food with health claim

Describe our eating habits and planning and evaluation of food consumption

Describe and motivate guidelines for meals in child care and school, food for people with disorders, elderly and athletes

Explain the background to de most common different foodstuffs as for celiac disease, lactose intolerance, allergy, vegetarian cost, religious costs and cost for athletics

Skills and abilities
For a passing grade the student must

· Show proficiency in using programs for assessment of nutritive values

· Show proficiency in planning a recipe to a special group of people and evaluate the result according to current recommendations

Judgement and approach
For a passing grade the student must

Show conditions to be able to act for a an increased consciousness about the relation between cost and health

The course describes the situation of food and health in Sweden and the world. One focus is on knowledge about how known risk factors for metabolic diseases e.g. metabolic syndrom, intestinal diseases, cancer and osteoporosis, is influenced of the food including functional foods. Further, the course also includes rules and regulations about marking and marketing food with health claims. The section about menu planning includes recipes techniques and guidelines in different activities. Group works treats food within child care, school and for eldercare. Various special diets for people with celiac disease, lactose intolerance, allergy, will be discussed as well as vegetarian and religious food.

Abrahamsson L et al. Näringslära för högskolan. Liber AB 2006
ISBN: 91-47-05355-0
Blücher A (red) Functional foods Nutrition, medicin och livsmedelsvetenskap. Studentlitteratur 2005 ISBN:91-44-03065-7
Formas Fokuserar, Forskare klargör - Myter om Maten. Formas 2004 ISBN:91-540-5918-6
Artikelkompendium omfattande ca 50 sidor om aktuella frågeställningar vad gäller sambandet kost – hälsa
Material från slv. (Bra mat i förskolan, Bra mat i skolan, Mat och kostbehandling för äldre)