course-details-portlet

TMAT2002 - Nutrition

About

Examination arrangement

Examination arrangement: School exam
Grade: Letter grades

Evaluation Weighting Duration Grade deviation Examination aids
School exam 100/100 4 hours D

Course content

Official nutrition policy

Cost data, cost models and brand schemes

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 and recommendations for a more sustainable diet
  • 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

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 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:
Food Science, Technology and Sustainability (MTMAT)

Required previous knowledge

Study rights requirements. This course is reserved for students admitted to the Bachelor of Food Science, Technology and Sustainability, NTNU, Trondheim. (2nd grade).

Course materials

Announced on Blackboard at the start of the semester

Credit reductions

Course code Reduction From To
MK301212 7.0 AUTUMN 2019
More on the course

No

Facts

Version: A
Credits:  7.5 SP
Study level: Third-year courses, level III

Coursework

Term no.: 1
Teaching semester:  SPRING 2025

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Timetable

List view
Calendar view

Examination

Examination arrangement: School exam

Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
Spring ORD School exam 100/100 D INSPERA
Room Building Number of candidates
Summer UTS School exam 100/100 D INSPERA
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

More on examinations at NTNU