Nutrition

• Official nutrition policy
• Food branding/health labeling
• Energy metabolism
• Digestion and absorption
• Energy-yielding nutrients
• Vitamins, minerals and other substances in food
• Nutrition Quality and Effect of Processing and ultraprocessing
• Sustainable Nutrition
• Lifestyle diseases, physical activity and health
• Nutrition through the stages of life

Knowledge

The student should be able to

• account for different methods used in dietary surveys
• 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
• 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

Lectures. Work tasks and compulsory exercises.

Hours of work for different learning activities

Plenary teaching: approx. 40hours

Compulsory diet assessment (group assignment): minimum 45 hours

Compulsory attendance at workshop: 4 hours

Self-study, including preparation for lectures/workshop: minimum 100 hours

Total approx. 200 hours