The course is intended to provide an introduction to and basic knowledge about important general factors relating to the profession of clinical nutritionist:
The structure of the health service, relevant laws and regulations, national and international clinical nutrition associations, evidence-based practice and diet assessment methods.
Relevant disease mechanisms: Inflammation, trauma, reparative processes, tumour biology, environmental damage, starvation and malnutrition, intolerance and food allergies.
Nutrition for the sick: nutrition status screening, food and diet in hospital, special diets, dietary supplements, enteral nutrition, parenteral nutrition.
After completing the course, the students should be capable of:
Knowledge
Skills:
Competence:
The Programme Committee for the History of Art has responsibility for academic content and structure of the programme and the quality of the programme and all courses there.
The Faculty of Humanities by Department of Linguistic, Literary and Aesthetic studies has administrative responsibility for the subject and study programme.
Department of Linguistic, Literary and Aesthetic Studies.
E-mail: advice@lle.uib.no