The course gives a detailed introduction both theoretically and practically to the digestion, absorption, transport, storage and excretion of nutrients, with emphasis on the function and biochemistry of nutrition.

Further, the focus will be on the association of energy and macronutrient intake with normal development and health. The scientific principles for the development of national and international dietary recommendations and food-based dietary guidelines are thoroughly discussed, including their interpretation. Students get also an introduction into the pathophysiology of obesity, diabetes mellitus type 2 and cardiovascular diseases, and the role of diet in the development of disease.

The course provides an introduction to the theoretical and practical basis of the analysis of nutrition-related biochemical markers. Students learn about the principals of the methods used in nutrition, and they will get a short introduction to the principals of sampling of biological material, processing and quality assurance. In addition, common methods used in chemical and biochemical laboratories are presented, including routine laboratories like Laboratory for clinical biochemistry (Haukeland University Hospital) and research laboratories. During the practicals, the students will conduct own analyses.

After finishing the course, the students will have the following learning outcomes, defined as knowledge, skills and general competence

Knowledge: Students..

• Have broad knowledge on the structure, metabolism and metabolic function of macronutrients
• Have broad knowledge on dietary recommendations and food based dietary guidelines and their use for healthy people in all phases of life
• Have advanced knowledge on the physiologic regulation of appetite and fullness and how this affects food intake.
• Have broad knowledge of the structure, function and processes of the human digestive system,
• Have broad knowledge of the underlying causes of obesity, diabetes mellitus and atherosclerosis
• Have knowledge of relevant analytical methods that are used in basic and clinical nutrition research and can interpret the results
• Have knowledge of biomarkers for the assessment of nutritional status, risk markers of diabetes mellitus type 2 and atherosclerosis, their analytical methods and their use.

Skills: Students..

• Can master nomenclature of the biochemistry of macro nutrients
• Can apply their knowledge of dietary recommendations and food based dietary guidelines to the quality of the general diet of the population
• Can use biochemical methods for measurement of nutritional biomarkers, writing of a laboratory protocol and interpretation of the result, in light of statistics and biological variation.

General competence Students..

• Can use their knowledge and skills for dietary advice to different population groups