Course - Nutrition - TMAT2002
Nutrition
Choose study yearAssessments and mandatory activities may be changed until September 20th.
About
About the course
Course content
- Official nutrition policy
- Food branding/health labeling
- Energy metabolism
- Digestion and absorption
- Energy-yielding nutrients
- Vitamins, minerals and other substances in food
- Nutrition Quality and Effect of Processing
- Sustainable Nutrition
- Lifestyle diseases, physical activity and health
- Nutrition through the stages of life
Learning outcome
Knowledge
The student should be able to
- account for different methods used in dietary surveys
- state requirements for "Nøkkelhullet" and health claims
- state the most important points in "Utviklingen i norsk kosthold"
- explain the digestive process and absorption of nutrients
- account for the energy-yielding and non-energy-yielding nutrients and the most important sources of these
- specify the main features of glucose metabolism as equilibrium in blood glucose, glycemic index and release of fat and lipoprotein turnover
- summarize the main essence of the Norwegian dietary guidelines
- explain the relationship between diet and health in non-communicable diseases
Skills
The student is able to
- master the «Kostholdsplanleggeren" and the "Matvaretabellen"
- calculate energy content and energy distribution in different foods and meals and evaluate the results against recommendations and dietary advice
- master the use of regulations related to nutrition
- calculate energy requirements using the BMR and PAL -
- assess how nutrients are affected by processing and industrial processes
- provide simple advice on diet for nursing, children, elderly, allergy sufferers and vegetarians
- provide simple advice for a sustainable diet
General competence
The student is able to
- evaluate the composition of a diet in relation to dietary advice and recommendations for diet, nutrition and physical activity
- communicate relevant academic issues regarding nutrition in relation to Norwegian nutrition policy and basic nutritional knowledge
- assess how the nutrients of the food are affected by processing
- evaluate nutrition information in the media
Learning methods and activities
Lectures. Work tasks and compulsory exercises.
Hours of work for different learning activities
Plenary teaching: approx. 40hours
Compulsory diet assessment (group assignment): minimum 45 hours
Compulsory attendance at workshop: 4 hours
Self-study, including preparation for lectures/workshop: minimum 100 hours
Total approx. 200 hours
Compulsory assignments
- Workshop on ultra-processed food (compulsory attendance)
- Diet assessment (group assignment)
Further on evaluation
Compulsory assignments (diet assessment and workshop) must be approved in order to take the exam.
The exam is conducted individually. In the case of applications for crediting and approving of courses from previous cohorts or other institutions with corresponding education programs, each application will be processed individually and the applicant must be aware that credit reduction on overlapping subjects most likely will happen.
New/postponed exam: August. In the event of a postponed examination, the written examination may be changed to an oral examination.
Specific conditions
Admission to a programme of study is required:
Biology and Chemistry (ÅBIKJ)
Food Science, Technology and Sustainability (MTMAT)
Recommended previous knowledge
Food chemistry, food technology - fish, meat, dairy and pant based foods.
Required previous knowledge
Study rights requirements. This course is reserved for students admitted to the Bachelor of Food Science, Technology and Sustainability and the one-year programme in Biology and Chemistry, NTNU, Trondheim.
Course materials
Announced on Blackboard at the start of the semester
Credit reductions
| Course code | Reduction | From |
|---|---|---|
| MK301212 | 7 sp | Autumn 2019 |
Subject areas
- Food Subjects