MVI291 Diet and Health
Showing course contents for the educational year 2020 - 2021 .
Course responsible: Harald Carlsen
Teachers: Siv Kjølsrud Bøhn
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in June block. This course has teaching/evaluation in June block.
Course frequency: Annually
First time: Study year 2013-2014
The course will focus on what we know about diet and its relation to health, with focus on the most serious public health challenges such as cardiovascular disease, cancer and metabolic syndrome (obesity and diabetes type 2). The course will also give insight into how studies on diet and nutrition in humans are performed, and how results from various studies make the basis for dietary recommendations. The course will also cover the importance of diet in different life phases (from pregnancy to old age), challenges with malnutrition, and pros and possible cons with a vegetarian diet. The course will also discuss what is meant by sustainable nutrition, and how this knowledge is reflected in the nutritional recommendations. The different topics are covered by lectures, colloquium questions and quizzes (available on Canvas throughout the course). Moreover; students in groups of 2-3 will present a research article or a given topic. This article/topic is handed out on the first day of the course.
Student should be aquainted with the basic knowledge on how diet impacts health and disease. Students should understand the various types of studies making up the basis of dietary recommendations, and identify the limitations in this knowledge. The course will also give the students general knowledge in sustainable diets, and how this impacts the dietary patterns of the general population.
Students will be able to critically read and evaluate scientific articles about nutrition, as well as articles in the media. Students should identify dietary challenges during different life-phases, particular life conditions and "crises", or when a particular diet is based on a conscious decision (e.g. vegan diet, sustainable diet).
This course will found a basis to work in the food industry, governmental agencies and in teaching/information positions.
Lectures and home assignment, i.e. presentation of a research article or topic handed out by the course responsible .
There will be a review of exam relevant colloquium questions and topics two times during the course.
Exam relevant quizzes will be available on Canvas throughout the course.
Course responsible can be contacted via e-mail: firstname.lastname@example.org
Selected chapters from: Geissler and Powers (2016). Human Nutrition (13th Edition). Oxford University Press. 769 pages.
Basic knowledge in nutrition (HFE100), cell biology, physiology and biochemistry.
The first day lecture is mandatoryPresentation of research articlePresentation of article must be approved before being allowed to take the exam
Written examination (3.0 hrs), counts 100% of the grade (A-F).
Presentation of research article assignment is a 10 page essay on a particular topic to choose from; approved/not approved.
Lectures: 16 hours. Supervised tutorial of questions; groups: 10 hours. Self-study (exam preparation), preparation for article presentation, group work: 126 hours. Total 150 hours.
Special requirements in Science
Type of course:
June block (3 weeks) Lectures: 16 hours. Review of colloquium questions and article presentation 8 hours.
External and internal examiner on written examination. The external examiner evaluates a minimum of 25 selected exam papers.
Internal examiner on essay evaluation.
Examination details: Written exam: A - E / F