Course content

The subject deals with the various nutrients; carbohydrate, protein, lipids, vitamins and minerals. Digestion, absorption and metabolism linked to the energy-rich nutrients are emphasized. In the subject, we discuss energy turnover in the body, dietary recommendations, diet and health. The Norwegian dietary advice is reviewed. Topics such as physical activity, seafood and health are also included in the course.

Learning outcome

Knowledge - the student:

• has knowledge of the fundamental feature in metabolism
• has knowledge of food nutrients and the main digestion, absorption and further metabolic reactions of the energy-yielding nutrients

Skills:

• understanding of the importance of the relationship between nutrition, food and human health, and factors which are implicated in developing diseases
• Understand seafood nutritional value and the effect off seafood in human diet

Competence:

• Discuss association between nutrition and health
• discuss and reflect on the connection between nutrition and health
• communicate basic knowledge from the course to others in society

Learning methods and activities

Pedagogiske metoder: Lectures, exercises and mandatory assignments.

The course has a study load of 200 hours, of which up to 50 hours are lectures and up to 40 hours of group assignments

Mandatory requirements: There are 3 mandatory assignments.

Compulsory assignments

• Mandatory assignment

Specific conditions

Recommended previous knowledge

HBIOA1004 General Chemistry and HBIOA1003 Biochemistry with cellbiology

MK103119 Introduction to Chemistry

Course materials

Pedersen, Hjartåker, Andersen: Grunnleggende ernæringslære, Gyldendal Akademiske, hele boken er pensum Olav sand, Øyvind Sjaastad, Egil Haug, Jan Bjålie: Menneskekroppen. Fysiologi og anatomi, Gyldendal, kap. 15 og 16. The edition of the books is announced when the teaching starts.

Credit reductions