Human Nutrition and Physiology
Information from the course leader
Welcome to the course in Human Nutrition and Physiology!
The course will include lectures on campus, lectures on Zoom and obligatory laboration at the Akademiska Sjukhuset.
The course covers the occurrence, uptake and turnover of the main nutrients in food. The course also covers the physiological processes involved in intake, digestion, and absorption of these nutrients and describes how these physiological processes are regulated. The link between dietary habits and the most common public health problems are also discussed for Sweden, other industrial countries, and developing countries. Students can calculate their own dietary and energy intake and evaluate them against the dietary recommendations. The course also provides an overview of the trends in the recent research in nutrition and physiology as well as novel methodologies. The course consists of lectures, exercises as well as group and project work within the following topics:
- Nutrition
- Human physiology
- Swedish and international nutrition recommendations
- National and global dietary habits
- Energy balance and nutritional status
- Dietary record
- Diet and health relationship
- Nutritional requirements in children, elderly, and pregnancy
Course evaluation
The course evaluation is now closed
LV0114-20040 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for LV0114
Academic year 2021/2022
Human Nutrition and Physiology (LV0114-20096)
2021-11-02 - 2022-01-16
Academic year 2021/2022
Human Nutrition and Physiology (LV0114-20174)
2021-11-02 - 2022-01-16
Academic year 2020/2021
Human Nutrition and Physiology (LV0114-20157)
2020-11-02 - 2021-01-17
Academic year 2019/2020
Human Nutrition and Physiology (LV0114-20037)
2019-11-01 - 2020-01-19
Syllabus
LV0114 Human Nutrition and Physiology, 15.0 Credits
Human nutrition och fysiologiSubjects
Food ScienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Single module | 15.0 | 0201 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)Grading scale
Language
SwedishPrior knowledge
Knowledge equivalent to 120 credits on basic level, whereof 60 credits in Food Science.Objectives
After completing the course the student should be able to:- Explain and apply concepts in the field of nutrition.
- Specify and define nutrients and describe their classification and physiological function as well as the presence in food.
- Give comprehensive descriptions of Swedish and international nutrition recommendations
- Describe dietary habits at national and global level.
- Prepare and evaluate a dietary record.
- Calculate the energy needs of a person and indicate the factors that influence this as well as give examples of measurement methods and their applications.
- Describe physiological processes involved in intake, digestion, and absorption of nutrients and describes how these physiological processes are regulated in different levels.
Content
The course covers the occurrence, uptake and turnover of the main nutrients in food. The course also covers the physiological processes involved in intake, digestion, and absorption of these nutrients and describes how these physiological processes are regulated. The link between dietary habits and the most common public health problems are also discussed for Sweden, other industrial countries, and developing countries. Students can calculate their own dietary and energy intake and evaluate them against the dietary recommendations. The course also provides an overview of the trends in the recent research in nutrition and physiology as well as novel methodologies. The course consists of lectures, exercises as well as group and project work within the following topics:- Nutrition
- Human physiology
- Swedish and international nutrition recommendations
- National and global dietary habits
- Energy balance and nutritional status
- Dietary record
- Diet and health relationship
- Nutritional requirements in children, elderly, and pregnancy
In a project work, the student will be able to immerse himself in selected parts of the course content.
Formats and requirements for examination
Passed written exam, passed oral and written presentation of project work, passed seminar and exercises, and participation in compulsory moments.- If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
- If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
- If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Other information
- The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
- If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.
Additional information
Knowledge equivalent 5 credit in animal physiology, 5 credits in cell biology and 10 credits in biochemistry is recommended.Responsible department
Department of Molecular Sciences
Further information
Grading criteria
|
CLO |
Aspect of CLO |
Criterion for 5 |
Criterion for 4 |
Criterion for 3 |
|
CLO1 |
Explain and apply concepts in the field of nutrition
|
Student is able to explain and apply the concept of in the field of nutrition
|
||
|
CLO2 |
Specify and define nutrients and describe their classification and physiological function as well as the presence in food
|
Student is able to i specify and define nutrients and describe their classification and physiological function as well as the presence in food, explain the impact of diet on human health, including over- and malnutrition, dietary habits, and some of the most current health problems related to diet, taking into consideration social, biologic, economic, and psychological determinants of nutritional health |
Student is able to i specify and define nutrients and describe their classification and physiological function as well as the presence in food, explain the impact of diet on human health, including over- and malnutrition, dietary habits, and some of the most current health problems related to diet
|
Student is able to i specify and define nutrients and describe their classification and physiological function as well as the presence in food |
|
CLO3 |
Give comprehensive descriptions of Swedish and international nutrition recommendations |
Student is able t to give comprehensive descriptions and explanations behind Swedish and international nutrition recommendations throughout the human life stages, and explain rationale for nutrient intake recommendations across the lifespan |
Student is able t to give comprehensive descriptions and explanations behind Swedish and international nutrition recommendations throughout the human life stages |
Student is able to give comprehensive descriptions of Swedish and international nutrition recommendations |
|
CLO4 |
Describe dietary habits at national and global level. |
Student is able to describe and compare dietary habits at national and global level, and provide explanation for existing differences |
Student is able to describe and compare dietary habits at national and global level |
Student is able to describe dietary habits at national and global level |
|
CLO5 |
Prepare and evaluate a dietary record |
Student is able to prepare and evaluate a dietary record |
||
|
CLO6 |
Calculate the energy needs of a person and indicate the factors that influence this as well as give examples of measurement methods and their applications. |
Student is able to explain the concept of energy balance and discuss the links between the regulation of food intake and energy balance/imbalance, reflecting on the components of energy balance and their interactions over various time scales; Student is able to calculate the energy needs of a person and indicate the factors that influence this as well as give examples of measurement methods and their applications. List advantages and disadvantages of existing methods
|
Student is able to explain the concept of energy balance and discuss the links between the regulation of food intake and energy balance/imbalance, calculate the energy needs of a person and indicate the factors that influence this as well as give examples of measurement methods and their applications.
|
Student is able to calculate the energy needs of a person and indicate the factors that influence this as well as give examples of measurement methods and their applications. |
|
CLO7 |
Describe physiological processes involved in intake, digestion, and absorption of nutrients and describes how these physiological processes are regulated in different levels. |
Student is able to describe physiological processes involved in intake, digestion, and absorption of nutrients and describes how these physiological processes are regulated in different levels; identify and explain possible interactions between nutrients giving relevant examples. Explain their in a balanced diet. |
Student is able to describe physiological processes involved in intake, digestion, and absorption of nutrients and describes how these physiological processes are regulated in different levels; identify possbile interactions between nutrients giving relevant examples. |
Student is able to describe physiological processes involved in intake, digestion, and absorption of nutrients and describes how these physiological processes are regulated in different levels. |
Litterature list
- Introduction to Human Nutrition second edition Författare: Michael J. Gibney ISBN: 9781405168076 Kommentar: It is a recommended. However the lectures are not just limited to this book. The book is available on line (google it, otherwise it will be on canvas later).
- Textbook of Medical Physiology 13th edition Författare: Guyton and Hall ISBN: 9781455770052 Kommentar: It is recommended. However the lectures are not just limited to this book.