Courses: NUTR240 Lifestyle and Lifecycle - Spring 2018

Level of Study

Bachelor in human nutrition

Language of Instruction

Norwegian, or English if required

Teaching semester

The course runs over to semesters, starting in the autumn, and an exam in the spring semester.

Objectives and Content

The course provides an overview of nutrition-related problems and challenges relating to health. The course is divided into three parts: the first topic is nutritional requirements throughout the life cycle, from conception, pregnancy, infancy, childhood and adolescence to adulthood and old age. The second part covers nutrition and health in relation to different lifestyles (e.g. vegetarianism) and the role of nutrition in the prevention of nutritional and chronic diseases (e.g. cardiovascular disease, cancer, osteoporosis, cognitive function). The third part provides an introduction into clinical nutrition with a focus on treatment of obesity and diabetes, and undernutrition.

Learning Outcomes

At the end of the course, the students are expected to have:

Knowledge:

capable of explaining nutritional problems and the importance of nutrition throughout the life cycle, from conception to old age, with the focus on nutrition during critical life phases.
capable of describing nutritional challenges of groups that are lifestyle-related
capable of describing the role of nutrition in the prevention of chronic diseases and related dietary challenges
capable to develop nutritional measures for the treatment of obesity and diabetes
capable to diagnose undernutrition and develop nutritional treatment of this condition

Skills:

capable of preparing and holding a scientific presentation on diet and lifestyle diseases
capable of preparing dietary plans for treatment of obesity, diabetes and undernutriton

Competence:

ability to participate in team work with other students, and to prepare and present team work

Required Previous Knowledge

Completion of Nutr-INF, Nutr110, Nutr111, Nutr120, Nutr150, Nutr207

Teaching Methods and Extent of Organized Teaching

Lectures (40 hours), group work and presentations by students (4 hours)

Compulsory Assignments and Attendance

Group work and presentation of a scientific topic.

Forms of Assessment

Written exam, five hours

Grading Scale

Grading: A - F

Course Evaluation

There is a written evaluation at the end of the course.

Contact Information

studie-nutrition@uib.no/ +47 55 97 43 70 / 55 58 25 35