Course syllabus for Nutrition, health and sustainable diets

Course syllabus adopted 2021-02-26 by Head of Programme (or corresponding).

Overview

  • Swedish nameNutrition, hälsa och hållbara dieter
  • CodeKLI042
  • Credits7.5 Credits
  • OwnerMPBIO
  • Education cycleSecond-cycle
  • Main field of studyBioengineering, Chemical Engineering
  • DepartmentBIOLOGY AND BIOLOGICAL ENGINEERING
  • GradingTH - Pass with distinction (5), Pass with credit (4), Pass (3), Fail

Course round 1

  • Teaching language English
  • Application code 08134
  • Maximum participants30
  • Minimum participants8
  • Open for exchange studentsYes

Credit distribution

0117 Examination 6 c
Grading: TH		0 c0 c0 c6 c0 c0 c
  • 30 Maj 2022 pm J
  • Contact examiner
  • Contact examiner
0217 Laboratory 1.5 c
Grading: UG		0 c0 c0 c1.5 c0 c0 c

In programmes

Examiner

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Eligibility

General entry requirements for Master's level (second cycle)
Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling the requirements above.

Specific entry requirements

English 6 (or by other approved means with the equivalent proficiency level)
Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling the requirements above.

Course specific prerequisites

Undergraduate profile (BSc) with courses in chemistry, biology, including inorganic, physical and organic chemistry; and biochemistry are recommended.

Aim

The aim of the course Nutrition and Health and sustainable diets is to provide the students with an understanding of how diets, the type, combination and quantity of foods consumed- can contribute to a sustainable food future.

Learning outcomes (after completion of the course the student should be able to)

  • Give a brief description of major global health issues
  • Summarize the most important current evidence-based nutrient recommendations and dietary sources from which these nutrients derive
  • Describe methods for dietary assessment
  • Describe the mechanical and chemical aspects of digestion and the absorption of nutrients in the gastro-intestinal tract
  • List and briefly describe methods for estimation of body composition
  • Explain the roles of protein, fat, carbohydrates in the body and their potential impact on health
  • State the definition and classification of vitamins and their role in prevention of diseases
  • Exemplify major minerals and trace elements and their role in the prevention of diseases
  • Explain the strengths and weaknesses of arguments linking diet to particular diseases
  • Describe and discuss issues related to how sustainable diets apply to specific foods - impacts of meat and plant based diets
  • Describe inter-relationships between climate change, environment, food security and sustainability at a global level

Content

1. A global perspective on food and nutrition
2. Dietary guidelines and nutrient recommendations
3. Assessment of food intake
4. The digestive tract
5. Body composition
6. Overweight and obesity, consequences and treatments
7. Nutrition and metabolism of protein and aminoacids
8. Nutrition, function and metabolism of lipids
9. Digestion and metabolism of carbohydrates and dietary fibre
10. Fat soluble and water-soluble vitamins
11. Bone minerals and trace elements
12. Health claims
13. Diet, environment and health interactions
14. Environment, climate and food security


Organisation

The course contains lectures, two laboratory exercises and a debate in which students work in groups around selected debate topics in relation to health and sustainability. The course also contains study visits.

Compulsory parts:

  1. Dietary assessment: During the course each student will perform an individual dietary assessment to estimate their own nutritional status.
  2. Laboratory work: HPLC-analysis for evaluation of the effect of different preparation methods on the vitamin C content in vegetables.
  3. Debate: Debate and discussions around controversial and/or timely debate topics in relation to health, food security, environment and sustainability.
Other activities (not compulsory): Study visit to the department of Clinical Nutrition, Sahlgrens University Hospital.  Study visit to a Food Company or other organisation working with sustainability issues within the food area, or guest lecturer from the food industry.

Literature

A selection of scientific publications and chapters from text books with relevant and current literature within nutrition, health and sustainability issues - and related to the food sector, will be available during the course.Suggested text book for background reading: Introduction to Human Nutrition. Eds. Gibney, Lanham-New, Cassidy and Vorster. The nutrition Society. Blackwell Scinece, 2009. ISBN 978-4051-6807-6.

Examination including compulsory elements

Written examination will be made two times during the course: A written test at "half-time", 1 credit is awarded if  the test is passed. The final written examination at the end of the course will give 5 credits  (and if passed, together with the test, 6 credits). The points from the test and the final exam are added together and the total number defines the final grade.

 To pass the course active participation in compulsory elements must be completed:
(1) Debate - oral and written and from all group members
(2) Laboratory work - all lab-reports need to be approved

The course examiner may assess individual students in other ways than what is stated above if there are special reasons for doing so, for example if a student has a decision from Chalmers on educational support due to disability.