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Institutionernas kurser för doktorander


Kursplan för

KLI041 - Nutrition and health
Kursplanen fastställd 2012-02-21 av programansvarig (eller motsvarande)
Ägare: MPBIO
7,5 Poäng
Betygskala: TH - Fem, Fyra, Tre, Underkänt
Utbildningsnivå: Avancerad nivå
Huvudområde: Bioteknik, Kemiteknik
Institution: 21 - KEMI OCH KEMITEKNIK

Undervisningsspråk: Engelska
Sökbar för utbytesstudenter
Blockschema: D

Modul   Poängfördelning   Tentamensdatum
Lp1 Lp2 Lp3 Lp4 Sommarkurs Ej Lp
0107 Tentamen 7,5 hp Betygskala: TH   7,5 hp   25 Okt 2012 em V,  Kontakta examinator,  Kontakta examinator

I program

MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 1 (obligatoriskt valbar)


Bitr professor  Marie Alminger


KLI040   Näringslära




För kurser inom Chalmers utbildningsprogram gäller samma behörighetskrav som till de(t) program kursen ingår i.

Kursspecifika förkunskaper

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.

Lärandemål (efter fullgjord kurs ska studenten kunna)

The students will be trained to understand and discuss the main principles, theories and concepts underlying established nutrition knowledge.   On completing this course, students should be able to:  

  • describe the mechanical and chemical aspects of digestion and the absorption and transport of nutrients in the gastro-intestinal tract

  • recognise the roles of protein, fat  and carbohydrates in the body and their impact on health

  • list the most significant nutrition-related diseases and diseases associated with these

  • review the present knowledge of nutrient recommendations and the current knowledge supporting them

  • describe methods and validity of dietary assessments;  outline the different techniques that are available to assess dietary deficiency/requirements and clarify which techniques are appropriate for specific purposes

  • analyse the causal relationship between food intake and health/disease/life style and risk of disease

  • specify methods for evaluation of body composition

  • describe the general relationships of energy regulation and metabolism

  • compose nutritious diets from foods

  • recall the definition and classification of vitamins and their role in prevention and treatment of diseases

  • exemplify major and trace minerals and their role in prevention and treatment of diseases

  • recognise the essentials of physical activity for well-being and health and the reduction of the risk of disease

  • explain the strengths and weaknesses of arguments linking diet to particular diseases

  • explain some of the physiological and biochemical role played by nutrients (according to present knowledge) and to know the dietary sources from which these nutrients derive

  • recognise, apply and evaluate techniques to develop foods that are nutritious and safe

  • practice and integrate methods to assess chemical and physical properties of food

  • in oral presentations and written documentation, discuss and critical analyse data from scientific publications
  • Innehåll

    The course includes the following sections:  

    1. A global perspective on food and nutrition 2. Food composition 3. Dietary guidelines and nutrient recommendations 4. Measuring food intake 5. Body composition 6. The digestive system 7. Energy metabolism 8. Nutrition and metabolism of protein and amino acids 9. The carbohydrates: sugars, starch and fiber 10. Digestion and metabolism of carbohydrates 11. Nutrition, function and metabolism of lipids 12. Fat soluble and water soluble vitamins 13. Bone minerals; 14. Trace elements 15. Water and electrolytes 16. Alcohol, its metabolism and effects 17. Physical activity and health 18. Nutrition research methodology 19. Obesity

    Compulsory parts:

    During the course the student will perform individual dietary assessments to estimate their nutritional status and  two separate laboratory works with the following objectives: 1) Enzyme activation as a means to increase mineral availability in cereals and 2) Effect of heat treatment or storage on vitamin C content in vegetables. The compulsory part also includes seminar work where the students should critically review a current food and nutrition science research paper and present the outcome in an oral presentation and a written documentation.



    Demonstration: 1. A computerised gastrointestinal model used for simulation of the digestive process in humans will be demonstrated.    2. Demonstration of methods and models for calculation of body composition at the department of Clinical Nutrition, Sahlgrens Hospital, Göteborg.


    The course includes lectures, compulsary laboratory exercises and seminar work.


    Intoduction to Human Nutrition. eds. Gibney, Lanham-New, Cassidy and Vorster. The Nutrition society. Blackwell Science, 2009. ISBN 978-4051-6807-6.


    The examination is based on a written exam, approved laboratory excersises, and an oral and written presentation of a critical examination of a scientific research paper.

    Sidansvarig Publicerad: må 13 jul 2020.