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: 2021/22
Faculty: Faculty of Engineering, LTH
Decided by: PLED B/K
Date of Decision: 2021-04-14
General Information
Main field: Food Technology and Nutrition.
Elective for: B5-lm, MLIV2
Language of instruction: The course will be given in English
Aim
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
- have knowledge regarding the anatomy and physiology of the
gastrointestinal tract (digestion, secretion, absorption and
motility)
- have knowledge about metabolic regulation and differences in
regulation between the fasting and post-absorptive stages
- have in-depth knowledge of the relationship between diet and
health, in the short and long term, based on a holistic perspective
regarding prevention of diet-related metabolic diseases
- understand how the diet can affect the intestinal microbiota,
and have knowledge of how indigestible food components and
microbiota composition can affect metabolism and health beyond the
intestine
- have knowledge regarding differences in nutritional needs for
special groups in society (children, elderly, athletes)
Competences and skills
For a passing grade the student must
- be able to describe and assess the importance of food
properties to maintain health throughout life
- be able to in written and oral clarify and discuss current
research in food and diet within a selected field related to
nutrition and health
- have the ability to independently and in a group plan, report
and discuss results and conclusions from practical moments and
scientific literature
Judgement and approach
For a passing grade the student must
- have the ability to critically analyze and evaluate information
about the properties of food and diets and their potential health
effects
- show the ability to teamwork where each member gets an
assignments that is gathered in a comprehensive team
presentation
Contents
- the anatomy and physiology of the gastrointestinal tract
- metabolic regulation including differences depending of fasting
and post-absorptive stages, as well as differences due to circadian
variations
- relationship between diet and lifestyle-related diseases
- specific nutritional needs for certain groups, such as
children, aged people, athletes
- how the intestinal microbiota is affected by the diet, and how
indigestible food components and the microbiota can have effects
linked to metabolic regulation and health beyond the intestine
- current research on antidiabetic properties of specific diets,
foods and food components, including related effects on brain
function
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.
Parts
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
Admission requirements:
- KLGN30 Food Chemistry and Nutrition
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, anne.nilsson@food.lth.se
Course coordinator: Juscelino Tovar, juscelino.tovar@food.lth.se
Course homepage: http://www.food.lth.se