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
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
- explain use of dietary circle, the food pyramid and the plate model
- 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: 70 hours
Compulsory activity exercise 1 minimum 8 hours
Compulsory activity exercise 2 minimum 24 hours
Self study approx. 100 hours
Total approx. 200 hours
Compulsory assignments
- Use of "kostholdsplanleggeren"
- 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)
One-year programme in medical and biological chemistry (ÅMEDBIO)
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
Announced on Blackboard at the start of the semester
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 2024
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 2024-06-03 09:00 INSPERA
-
Room Building Number of candidates SL110 hvit sone Sluppenvegen 14 20 SL110 lilla sone Sluppenvegen 14 23 - 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"