Course syllabus
Human nutrition
Human Nutrition
KNLN01, 7,5 credits, A (Second Cycle)
Valid for: 2015/16
Decided by: Education Board C
Date of Decision: 2015-04-20
General Information
Compulsory for: MLIV1
Elective Compulsory for: MBIO2
Elective for: B4-lm
Language of instruction: The course will be given in English
Aim
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.
Learning outcomes
Knowledge and understanding
For a passing grade the 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 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 student must
- be able to critically analyse and evaluate information about
nutrition and health
- show ability to work in teams were different team memebers get
different tasks, tha should all be combined in a final
presentation
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.
Examination details
Grading scale: TH
Assessment: Individual assignments, oral and written presentation of group work, written exam.
Admission
The number of participants is limited to: No
The course overlaps following course/s: KNL031
Reading list
- Gibney MJ, Lanham-New SA, Cassidy A and Vorster H (Eds): Introduction to Human Nutrition. Wiley-Blackwell, 2009, ISBN: 9781405168076. Available as electronic book via LU library.
- Lanham-New SA, Macdonald IA and Roche HM (Eds): Nutrition and metabolism. Wiley-Blackwell, 2011, ISBN: 978140568083. Available as electronic book via LU webb.
- Abrahamsson L, Andersson A, Becker W och Nilsson G: Näringslära för högskolan. Liber, 2006, ISBN: 91-47-05355-0. Textbook available only in Swedish.
- Scientific articles and electronic resources.
Contact and other information
Teacher: Docent Elin Östman, elin.ostman@ffsc.lu.se
Course coordinator: Docent Yvonne Granfeldt, yvonne.granfeldt@food.lth.se
Course homepage: http://www.foodandnutrition.lth.se
Further information: