About this course

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.

Learning outcome

KNOWLEDGE

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.

SKILLS

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).

GENERAL COMPETENCE

This course will found a basis to work in the food industry, governmental agencies and in teaching/information positions.

  • Learning activities

    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.

  • Teaching support

    Canvas.

    Course responsible can be contacted via e-mail: harald.carlsen@nmbu.no

  • Syllabus

    Selected chapters from: Geissler and Powers (2016). Human Nutrition (13th Edition). Oxford University Press. 769 pages.

  • Recommended prerequisites

    Basic knowledge in nutrition (HFE200), cell biology, physiology and biochemistry.

  • Assessment method

    Written examination (3.0 hrs), counts 100% of the grade (A-F).

  • About use of AI

    The use of artificial intelligence (AI) as an aid is permitted provided that the use complies with NMBU’s current guidelines. It is the student’s responsibility to familiarize themselves with and follow the guidelines for the use of AI.

    Descriptions of AI-category codes.

  • Examiner scheme

    Internal examiner on written examination with consulting aid from impartial examiner not involved as teacher in the course.

    Internal examiner on article presentation.

    An external examiner must approve the evaluation arrangements for the course.

  • Mandatory activity

    • The first day lecture is mandatory
    • Presentation of research article
    • Presentation of article must be approved before being allowed to take the exam

  • Teaching hours

    June block (3 weeks) Lectures: 20 hours. Review of colloquium questions and article presentation 12 hours.

  • Preferential right

    B-MAT, M-MATVIT

  • Admission requirements

    Special requirements in Science