Course syllabus

Livsmedel och kost - Fysiologiska effekter och konsekvenser
Food and Diet - Physiological Effects and Consequences

KLGN55, 7,5 credits, A (Second Cycle)

Valid for: 2019/20
Decided by: PLED B/K
Date of Decision: 2019-03-29

General Information

Main field: Food Technology and Nutrition.
Elective for: B4, MLIV1
Language of instruction: The course will be given in English


To provide an in-depth understanding and scientifically based holistic approach to human nutrition and metabolism, focusing on how the food characteristics and components affect the body's functions and the risk of developing lifestyle-related diseases.

Learning outcomes

Knowledge and understanding
For a passing grade the student must



Competences and skills
For a passing grade the student must



Judgement and approach
For a passing grade the student must







Examination details

Grading scale: TH - (U,3,4,5) - (Fail, Three, Four, Five)
Assessment: All three parts of the examination must be passed in order to receive a passing grade on the course. The course grade (3, 4 or 5) is set by the grade on the final exam.

The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.

Code: 0119. Name: Case Studies.
Credits: 2. Grading scale: UG. Assessment: Individual written assignment and oral presentation in group.
Code: 0219. Name: Practical.
Credits: 1. Grading scale: UG. Assessment: Active attendance at practical and panel debate.
Code: 0319. Name: Exam.
Credits: 4,5. Grading scale: TH. Assessment: Individual written exam.


Admission requirements:

The number of participants is limited to: No
The course overlaps following course/s: KNLN01

Reading list

Contact and other information

Course coordinator: Anne Nilsson,
Course coordinator: Juscelino Tovar,
Course homepage: