Course - Nutrition - TMAT2002
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
Industrial nutrition
Energy metabolism, energy balance and body composition
Digestion and absorption
Energy-yielding nutrients
Vitamins, minerals and other substances in food
Nutrition Quality and Processing
Relevant issues
Lifestyle diseases, physical activity and health
Nutrition through the stages of life
Learning outcome
Knowledge
- account for different methods used in dietary surveys
- explain use of dietary circle, the food pyramid and the plate model, "Nøkkelhullet" and GDA requirements
- 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
- 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
- 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 5 * 14 = 70 hours
Compulsory activity exercise 1 minimum 8 hours
Compulsory activity exercise 2 minimun 24 hours
Self study approx. 100 hours
Total approx. 202 hours
Compulsory assignments
- Use of "kostholdsplanleggeren"
- simplified dietary survey in group
Further on evaluation
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
Compulsory activities from previous semester may be approved by the department.
Admission to a programme of study is required:
Biotechnology and Chemical Engineering (FTÅRKJ)
Food Science, Technology and Sustainability (MTMAT)
Recommended previous knowledge
food chemistry
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
Pedersen JI, Müller H, Hjartåker A, Anderssen S (2017) Grunnleggende ernæringslære ISBN 9788205496934 Utviklingen i norsk kosthold, UiNK 2018, work compendium Additional information, curriculum vitae on Blackboard
Credit reductions
Course code | Reduction | From | To |
---|---|---|---|
MK301212 | 7.0 | AUTUMN 2019 |
No
Version: A
Credits:
7.5 SP
Study level: Third-year courses, level III
Term no.: 1
Teaching semester: SPRING 2023
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: School exam
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring ORD School exam 100/100 D 2023-06-05 15:00 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.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"