Course syllabus for Nutrition, health and sustainable diets

Course syllabus adopted 2024-02-07 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 (at least 10% of the seats are reserved for exchange students)
  • Minimum participants8
  • Block schedule
  • Open for exchange studentsYes

Credit distribution

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

In programmes

Examiner

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) inlcuding courses in chemistry, biology, and biochemistry are recommended.

Aim

The aim of the course is to introduce students to the concepts of nutrition and its role in health. The purpose is also to provide an overview 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)

  • Be able to discuss and evaluate the link between the diet and its components (nutrients and other bioactive substances) and the effects on body functions, human health and different aspects of sustainability such as climate and environment. 
  • Be able to compare, analyse and discuss health claims and results from scientific publications describing the link between diet, nutrients and effects on human health and disease development. 
  • Be able to account for specific effects of different nutrients and bioactive substances on important bodily functions and their link to disease risk and health benefits. 
  • Be able to describe how the food we eat affects both human health and our climate and environment and be able to argue how we can change our dietary intake to eat both healthily and sustainably.

Content

    1. Introduction to Diet and Nutrition: Understanding the basics of nutrition and its importance for human health.
      2. Nutrients and Bioactive Substances: Exploring different nutrients, micronutrients, and bioactive compounds found in food and their roles in the body.
        3. Diet and Body Functions: Discussing the intricate relationship between diet and various bodily functions such as metabolism, digestion, and immune response.
          4. Diet, Health, and Disease: Analyzing scientific evidence linking diet to the prevention and management of chronic diseases such as cardiovascular disease, diabetes, and cancer.
            5. Sustainability and Diet: Exploring the environmental impact of food production and consumption, including greenhouse gas emissions, land use, and water usage.
              6. Climate Change and Food Choices: Understanding the connection between dietary habits and climate change, including the carbon footprint of different foods.
                7. Health Claims and Scientific Evidence: Critically evaluating health claims and research findings related to diet and nutrition, including understanding the nuances of epidemiological studies and clinical trials.
                  8. Dietary Guidelines and Recommendations: Reviewing national and international dietary guidelines and recommendations for promoting health and sustainability.
                    9. Food Systems and Food Security: Examining the global food system and its implications for food access, distribution, and security.
                      10. Sustainable Dietary Practices: Exploring strategies and interventions to promote sustainable dietary practices at the individual, community, and policy levels.

                      The course content may vary slightly from year to year. Details will be presented during the course.

                      Organisation

                      The course contains lectures and laboratory work. The course may also include oral presentations, group work, own work, self-studies, online quizzes, and assignments in Canvas. The lectures will mostly be live on campus, but some lectures will be online over Zoom (e.g. for invited speakers from other Universities), and we will also use Flipped Classroom for some of the lecture content
                      The compulsory parts will be advertised when the course starts.

                      Literature

                      Text book: Introduction to Human Nutrition. Eds. Gibney, Lanham-New, Cassidy and Vorster. The nutrition Society. Blackwell Scinece, 2009. ISBN 978-4051-6807-6.
                      A selection of scientific publications and literature with relevant and current literature within nutrition, health and sustainability issues will also be available during the course.

                      Examination including compulsory elements

                      For a passing grade on the course, a passed final exam is required as well as active participation in compulsory parts.

                      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.