Human nutrition and physiology
Entry Requirements
- 7\.5 credits biochemistry
- 7\.5 credits animal or human physiology
- 15 credits food science
Course facts
LV0137, Human nutrition and physiology, 7.5 Hp
Print syllabus
Syllabus
Finalized by: PN-NJ, 2024-11-15
Valid from : Autumn semester 2025 (2025-09-01)
Level
First cycle (G1F)
Main field of study
Food Science
Grading Scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Course language
Swedish
Entry Requirements
- 7\.5 credits biochemistry
- 7\.5 credits animal or human physiology
- 15 credits food science
Objectives
Upon successful completion of the course, students will be able to:
- Explain and apply concepts in the field of nutrition.
- Specify and define macro- and micronutrients and describe their classification and physiological function as well as the presence in food.
- 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 describe how these physiological processes are regulated at different levels.
- Search for and summarise scientific material on the subject of human nutrition and physiology.
- Convey the science of human nutrition and physiology to people who are not familiar with the subject.
Content
Subject-related 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. Topics which are treated are characteristics of nutrients and their function, regulation and metabolism, needs and state of deficiency, as well as occurrence in the diet. Furthermore, how these physiological processes are regulated is described. Students calculate their own dietary and energy intake and evaluate them against the dietary recommendations.
- Macro- and micronutrients
- Physiology behind digestion and absorption of nutrients
- Practical work within energy metabolism and metabolic measurements
Teaching formats
To further student learning and promote discussion, a variety of methods are used: teacher-led lectures and exercises, flipped classroom, seminars, quizzes, laboratory sessions as well as group and project work. In a project, the student will be able to deepen their understanding in selected parts of the course content. Laboratory activities are in Swedish and the rest of the course is in English. All examination questions for the entire course will be posed in both Swedish and English, and students may choose which language to answer in.
The course focuses on the following generic competencies:
- Communication (by developing the ability to orally and in writing account for and further discuss information, different problems and solutions)
- Ethics (by developing the ability to make assessments within the main field of study with regard to relevant scientific, social and ethical aspects)
- Group dynamics and self-development (by developing the ability to work independently in the field of study, as well as the ability to identify one's need for additional knowledge and to develop one's competence).
- Information literacy (by developing the ability to search, collect, evaluate and critically interpret relevant information in a problem).
- Critical thinking (by developing the ability to independently identify, formulate and solve problems and to carry out tasks within given time frames).
The following elements are compulsory:
Participation in laboratory sessions, group teaching and seminars is compulsory. If special reasons exist, the examiner may, after consultation with the relevant teacher, excuse the student from participating in certain compulsory elements.
Examination Formats and Requirements for Passing the Course
Passed written exam, passed lab reports as well as participation in the compulsory tasks.
Responsible Department/Equivalent
Department of Molecular Sciences
Supplementary information
Included in program
- Agricultural Science with a Specialisation in Food Science
- Food Science (BSc)
Module set
| Title | Credits | Code |
|---|---|---|
| Single module | 7.5 | 0001 |
The Course Replaces
LV0114 Human nutrition and physiology; LV0129 Human nutrition and physiology
Other Information
The course applies pedagogy which takes into account varying pre-requisite knowledge in the natural sciences.