HFE200 General Nutrition
Showing course contents for the educational year 2014 - 2015 .
Course responsible: Birger Svihus
Teachers: Egil Prestløkken, Trond Storebakken
ECTS credits: 10
Faculty: Department of Animal and Aquacultural Sciences
Teaching language: EN
Limits of class size:
If less than 10 students, alternative lecturing routines will be considered.
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: Study year 2005-2006
Students in Animal and Aquacultural Sciences and Food Science and Nutrition
This course is an introduction to nutrition constituting a platform enabling the student to specialize in both animal and human nutrition. It also formulates the platform for further studies of specific feed/food types and feed/food technology. The course is broad in this sense, and may be divided into 3 sub-topics: 1. Nutrients: (macro and micro nutrients). 2. Feed/food evaluation and digestibility: (composition, digestion and utilization). 3. Intermediate metabolism: (energy partitioning, catabolism and anabolism of macro nutrients). Particular emphasis is placed on understanding relationships between the different sub-topics.
Main aims: To acquire fundamental knowledge of the macro and micro nutrients, their chemical structure, characteristics, nutrient value, digestion and main functions in the body. The student will also acquire fundamental knowledge of feed/food types, main feed sources and principles for their evaluation.
Teaching will be performed in two different ways: 1. Lectures summarizing and complementing the course literature. 2. Assignments in groups and individually.
Students within food and health will participate in group work/seminars related specifically to human nutrition, and will not participate in the 30 lectures specifically related to animal nutrition.
Group work with the teacher or teaching assistants where the time is fully dedicated to the questions from the students. Teachers will be available via e-mail or Fronter during assignment solving.
Students within food and health will participate in group work/seminars together with the main teacher, and will contribute in these through presentations and reports.
Textbook: McDonald, P., Edvards, R. A., Greenhalgh, J. F. D. and C. A. Morgan 2002. Animal Nutrition. 6. ED. Chapters 1-6, 8-17. UMB Bookstore. Additional literature: Notes from lectures and exercises.
For students within food and health, only parts of the book by McDonald will be used, and other literature specifically related to human nutrition will be used as addition literature.
During the course there will be three part-examinations (1 hour each) based on the questions of the exercises of the three subsections nutrients, digestion and intermediate metabolism. Each part-examination will be graded and account for 15 % of the total grade. The course will end with a final written examination of 3 hours which counts 55 %. The student must pass all part-examinations in order to sit in for the final examination.
For students within food and health participation in group work/seminars will also be obligatory.
Special requirements in Science
Reduction of credits:
AKE251/ AQN251 - 10 credits.
Type of course:
Structured teaching time will be roughly divided as follows: Lectures: 4 hours per week (total 44 hours). Group tutorials: 2 hours per week (total 30 hours).
Students should be aware that extra work will be required if they have not taken Biochemistry (KJB200) or equivalent. The course literature is in English (see below). In addition, lectures and exercises may also be in English.
An external examiner participates in the formulation of examination questions and in the weighting of these. The examiner will also assess a random selection of the examinations.
Allowed examination aids: Calculator handed out, no other aids
Examination details: Continuous exam: A - E / Ikke bestått