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: