Nutrition, health and disease 1

This course is only available for students enrolled in the bachelor's programme in nutrition

Non-communicable diseases (NCDs), such as diabetes and cardiovascular diseases, along with overweight and obesity, are major global health challanges.

This course will examine the links between overweight, obesity and both cardiovascular disease and diabetes, as well as the pathophysiology of these conditions. Additionally, we will address mental and oral health as distinct topics. We will also examine the evidence-based role of diet and nutrition in preventing and treating these diseases and conditions.

The course will provide a foundation for critically evaluating various weight reduction methods, and students will conduct a diet experiment to gain practical experience. Furthermore, students will enhance their communication skills through practical exercises and learn to apply different communication methods.

After completing this course, the student should be able to:

Knowledge:

• Describe the prevalence, pathophysiology, symptoms, risk factors, diagnostic criteria and treatment of overweight and obesity, diabetes, and cardiovascular diseases
• Explain how overweight and obesity increase the risk of diabetes and cardiovascular diseases
• Describe the evidence-based dietary recommendations used for the prevention and treatment of overweight and obesity, diabetes and cardiovascular diseases
• Describe, apply and refer to the national guidelines for overweight and obesity, diabetes and cardiovascular disease
• Describe the most common mental disorders with an emphasis on eating disorders and substance use disorders
• Explain interactions between mental health and diet
• Explain how overweight, obesity, lifestyle disorders and mental health may affect oral health
• Explain and interpret anthropometric measures used in assessing overweight and obesity
• Describe relevant communication methods, models and techniques

Skills:

• Recommend dietary measures at both individual and population levels for the prevention and treatment of overweight and obesity, diabetes and cardiovascular diseases
• Conduct dietary assessment and provide individualized dietary recommendations for the prevention and treatment of overweight and obesity, diabetes and cardiovascular diseases
• Critically evaluate and discuss different weight reduction methods, including weight reduction diets, physical activity and bariatric surgery
• Provide dieatry advice for maintaining good oral health
• Utilize communication methods, models and techniques to promote good communication
• Structure a medical record effectively

Competence:

• Plan and conduct dietary counselling and education for the prevention and treatment of overweight and obesity, diabetes and cardiovascular diseases, based on national guidelines
• Work systematically using communication tools and tecniques during consultations
• Critically evaluate both scientific and non-scientific nutritional information
• Participate in multidisciplinary work

Anbefalte forkunnskaper

ERN-1000 Nutrition, individual and society, ERN-1001 Food science and food safety , ERN-2001 Basic epidemiology, statistics and dietary assessment methods, ERN-2009 Human physiology, ERN-2010 Communication, psychology and practical training, ERN-2011 Macronutrients and Energy, FIL-0700 Examen Philosophicum, HEL-0700 Collaboration, ethics and basic academic skills in health profession education, MBI-1002 Cell- and molecular biology, MBI-2001 Biochemistry

If you pass the examination in this course, you will get an reduction in credits (as stated below), if you previously have passed the following courses:

• ERN-2114 Nutrition, health and disease 1 13 ects
• ERN-2006 Nutrition, health and disease 1 13 ects

• Lectures
• Seminars
• Practical exercises
• Group discussions
• Presentations
• Report writing

Language of instruction and examination

Schedule

More info about the coursework requirements

• Diet experiment
• Conduct assignment, presentation and simulated counselling sessions
• Work place project - Practice communicating nutritional knowledge

Re-sit examination