The course gives an introduction to selected topics relevant to human nutrition science.Topics covered include dietary recommendations and nutrient requirements for adults, under- and overnutrition, special dietary patterns and nutri-(epi)genetics.

To have the student gain understanding of the links between the diet and the etiology and progression of chronic diseases, including diabetes, gastrointestinal diseases, kidney disease, cardiovascular disease, arthritis and food allergies.

Writing of a review paper of scientific quality on a topic in the domain of Human Health, Nutrition and Environment based on critical evaluation of scientific literature.

This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.

The course presents nutrition and health issues with a special focus on developing countries. We look at micronutrient deficiencies, including their prevalence and assessment, and addressing these using food fortification. We also cover other aspects important to nutrition and health outcomes, such as WASH, food security, emergencies, infectious diseases, climate change, SDGs and more.

This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates.

This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.

In this practical course, different meals are prepared and then analysed for nutritional content in the laboratory. Based on these results, the nutritional value of each meal is critically evaluated and discussed, and the students must design a reformulated meal that has a superior nutritional content, justifying their choices.

The practical course nutrient analysis in foods includes the biochemical analysis of meals from different types of diets. Based on the analytical results the nutritional value of the meals is critically evaluated und discussed.

In groups, students address real-world case studies focusing on the links between nutrition and health. Each case is introduced in a case brief and presented to the class by the respective group, followed by a class discussion facilitated by the group and the lecturer. Cases cover diverse topics in public health.

A balanced diet is essential to maintain health throughout life. Increased nutrient density of diets is important to support growth, immunity and cognitive function. This course covers the role of diet and nutrition throughout the life cycle and discusses prevention of nutrition-related disorders and diseases.

The course introduces basic concepts of the interaction between nutrition and exercise performance.

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