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

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)

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
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 2023

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

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