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Graduate courses

Departments' graduate courses for PhD-students.


Syllabus for

Academic year
KLI041 - Nutrition and health
Syllabus adopted 2014-02-24 by Head of Programme (or corresponding)
Owner: MPBIO
7,5 Credits
Grading: TH - Five, Four, Three, Not passed
Education cycle: Second-cycle
Major subject: Bioengineering, Chemical Engineering

Teaching language: English
Open for exchange students
Block schedule: D

Course module   Credit distribution   Examination dates
Sp1 Sp2 Sp3 Sp4 Summer course No Sp
0107 Examination 7,5c Grading: TH   7,5c   28 Oct 2014 pm M,  Contact examiner,  Contact examiner

In programs

MPBIO BIOTECHNOLOGY, MSC PROGR, Year 1 (compulsory elective)


Docent  Alastair Ross
Bitr professor  Marie Alminger


KLI040   Nutrition

Course evaluation:

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In order to be eligible for a second cycle course the applicant needs to fulfil the general and specific entry requirements of the programme that owns the course. (If the second cycle course is owned by a first cycle programme, second cycle entry requirements apply.)
Exemption from the eligibility requirement: Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling these requirements.

Course specific prerequisites

Undergraduate profile (BSc) with courses in chemistry, including biochemistry.


The Nutrition and Health course is multidisciplinary as it integrates and applies broad and available knowledge (including basic science) about foods and nutrients and the relationships between lifestyle and health or disease. The aim of the course is to provide the students with an accessible summary of the scientific principles on which nutrition is based to enhance the understanding of nutrition science and enable students to explore the core principles of nutrition and apply these throughout their training.

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

  • list the most significant nutrition-related diseases and diseases associated with these
  • summarize the most important current nutrient recommendations and dietary sources from which these nutrients derive
  • describe the mechanical and chemical aspects of digestion ant the absorption of nutrients in the gastro-intestinal tract
  • describe a method for dietary assessment
  • list and briefly describe methods for estimation of body composition
  • recognize the general relationships of energy regulation and metabolism
  • recognize the roles of protein, fat and carbohydrates in the body and their potential impact on health or diesease
  • recall 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
  • in oral presentations and written documentation, discuss and critically analyze data from scientific publications


The course includes the following sections:
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. Energy metabolism
8. Nutrition and metabolism of protein and amino acids
9. Nutrition, function and metabolism of lipids
10. The carbohydrates: sugars, starch and fibre
11. Digestion and metabolism of carbohydrates and dietary fiber
12. Fat soluble and water soluble vitamins
13. Bone minerals and trace elements
14. Public health and nutrition
15. Health claims
16. Exercise in solving a specific nutritional problem


The course includes lectures, laboratory exercises, demonstrations and group exercises.
Compulsory parts: During the course the student will perform an individual dietary assessment to estimate their nutritional status. The compulsory part also includes a hand-in exercise,two laboratory works and a seminar work. Other activities: Study visit at the Dept. of Clinical Nutrition, Sahlgrens hospital, for demonstration of methods and models for estimation of body composition.Demonstration of a computerised gastrointestinal model used for simulation of the digestive processes in humans. At the end of the course an exercise in solving a nutritional problem will be introduced. Groups of 4-5 students will work together with the exercise to solve the problem from different angles.


Introduction to Human Nutrition. eds. Gibney, Lanham-New, Cassidy and Vorster. The Nutrition society. Blackwell Science, 2009. ISBN 978-4051-6807-6.Selected chapters from the text book Food, The chemistry of its components, ed. Tom Coultate, RSC publishing 2009, ISBN:978-0-85404-111-4


Compulsory mid-term, hand-in exercise. The final examination will be in the form of a written exam at the end of the course.Laboratory work and oral and written group presentations should be successfully completed to pass the course.

Page manager Published: Thu 04 Feb 2021.