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LV0114

Human Nutrition and Physiology

The course evaluation is not yet activated

The course evaluation is open between 2022-01-09 and 2022-01-30

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-M2096) 2021-11-02 - 2022-01-16

Academic year 2021/2022

Human Nutrition and Physiology (LV0114-M2174) 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

LV0114 Human Nutrition and Physiology, 15.0 Credits

Human nutrition och fysiologi

Syllabus approved

2021-02-08

Subjects

Food science

Education cycle

Master’s level

Advanced study in the main field

Second cycle, only first-cycle courses as entry requirements(A1N)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

Language

Swedish

Prior 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

Determined by: Programstudierektor för agronomprogrammet - livsmedel
There are no Grading criteria posted for this course
1) Introduction to Human Nutrition second edition
Author: Michael J. Gibney
ISBN: 9781405168076
Comments: 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).
2) Textbook of Medical Physiology 13th edition
Author: Guyton and Hall
ISBN: 9781455770052
Comments: It is recommended. However the lectures are not just limited to this book.

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Agriculture Programme - Food Agriculture Programme - Food (270 hec) Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Master’s level
Subject: Food science
Course code: LV0114 Application code: SLU-20174 Distance course: No Language: Swedish Responsible department: Department of Molecular Sciences Pace: 100%