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Introduction to Nutritional Science
Last Updated: 2026-02-05 16:14:30
Abstract
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.
Objective
To introduce the students to the both macro- and micronutrients in relation to food and metabolism.
Content
This is a self-study course. The course is devided into two parts: micronutrients and macronutrients. The micronutrients include fat-soluble vitamins, water-soluble vitamins, minerals and trace elements. The part on macronutrients introduces basic nutritional aspects of proteins, fats, carbohydrates and energy metabolism.
Resources
Lecture Notes
A reading list will be provided to the students detailing chapters and lecture slides to be studied
Literature
Present Knowledge in Nutrition; Edited by: J.W. Erdman Jr., I.A. Macdonald and S.H. Zeisel; 10th edition; International Life Sciences Institute; ISBN 978-0-470-95917-6
Learning Materials (Links)
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Semesterly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| revision course / private study |
Introduction to Nutritional Science
Self-study course. No presence required.
|
No time listed | 90 h semesterly |
Offered In
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Course Units for Additional Admission Requirements (The courses below are only available for MSc students with additional admission requirements.)
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