The course will apply to students' knowledge of key aspects of diet and nutrition and their role in behaviour, cognition, mental and somatic health. The course provides insight into how diet can be seen as part of a larger picture of life. Theoretical knowledge within sleep, circadian rhythms, energy metabolism, brain function and stress is reviewed, as well as what structural and individual factors may explain the development of food intolerance, eating disorders and obesity. Students will develop competence and skills in what are good and effective measures to promote a healthy diet with emphasis on the interplay between individual and structural factors.

The course will provide an introduction to both diet/nutrition as an important basis for behaviour and mental health, as well as measures that can be implemented to promote a favourable diet with aspect to mental health. The development of measures will be seen in relation to the observed increase in obesity that is occurring both in Norway and in other western countries.

On completion of the subject, students should have the following learning outcomes, defined in terms of knowledge, skills and general competence:

Knowledge

Students...

• have knowledge of key elements of nutrition and brain function
• have knowledge of malnutrition as a risk factor for the development of mental health disorders
• have knowledge of the interaction between the brain, nutrition, energy regulation and emotional and cognitive functions
• have knowledge of the interaction between the brain, nutrition, energy regulation and circadian rhythms and sleep
• have knowledge of the connection between the brain, nutrition, energy regulation and stress
• have knowledge of the psychobiological aspect of appetite regulation and eating behaviour
• have knowledge of the psychobiological aspect of eating disorders and overeating
• have knowledge of the psychobiological aspect of functional gastrointestinal disorders
• have knowledge of the psychobiological aspect of food intolerance
• have knowledge of health-promoting diets

• have theoretical knowledge of preventive health work, which includes:

  Knowledge of attitudes and behaviour
• Preventive measuers aimed at diet related disorders