FOOD AND NUTRITION

Food and Nutrition D10

10 points (= 15 ECTS-credits) Study period: 21 Jan - 24 March 2002

The goal of the course is a deeper understanding of food and nutrition as a field of study and to increase the students’ ability to critical study and analysis of scientific literature that presents different scientific methods. Students should also develop their ability to independently summarize current knowledge within the field. Students should also train their ability to interpret and elaborate on conclusion with practical examples. The goal is also to develop the ability to identify problems and choose methods based on how the problem is formulated and the purpose.

1. Nutritional Epidemiology, 5 points

2. Seminars, 5 points

The course consists of two Modules. Module 1 examines the theoretical aspects. Module 2 is based on labs and seminars with student presentations. These Modules are integrated together. Food and nutritional issues are by nature interdisciplinary. Study of general scientific methodology is included together with research ethics. Nutritional epidemic-logical methodology includes review of research methods used within this field of food and nutrition, and are examined and explained (experimental, ecological, cohort, case control and intervention studies). Different methods of studying diet, which have special validation problems, are discussed. Aspects of behavioral science are included. Discussions on methodology include the design of studies and articles, which clearly mirror the methods including the analysis of results.

Students are to critically examine original articles that use different research methods within a thematic framework as a part of their individual work. They are to critically examine the methods, results and conclusions of the articles.

Students should learn to identify problems and sug­gest scientific methods for studies.

Current research within the field of food and nu­trition are highlighted and discussed. Through the use of original articles, scientific surveys and guest lectures students are to individually and critically discuss results, the implication of research and how the conclusions can be transferred to practical applications. The topics highlighted are nutrients, dietary treatments, prevention and qualitative aspects of nutritional data. Students have the opportunity to more thoroughly study different topics and present them in the form of seminars.

The course includes the study of descriptive statis­tics and to a small extent statistical inference. Students also have the opportunity to learn to work with statistical problems with the aid of computers.

Prerequisites: Food and Nutrition A20, B20 and C20 or their equivalents

For further information please contact:

Course coordinator:
GunnarJohansson,
Department of Food and Nutrition,
E-mail: gunnar.johansson@kost.umu.se

Student exchange:
For further information please contact
Roger Ahlgren, int. co-coordinator,
Department of Food and Nutrition.
Phone: +46 90 786 65 42.
Fax: +46 90 786 93 80
E-mail: roger.ahlgren@kost.umu.se

Gastronomy -Food and Nutrition, D-level

10 points (= 15 ECTS-credits) Study period: 3 Sept - 4 Nov 2001

The goal of the course is a deeper understanding within gastronomy.

Sensory evaluation and sensory analysis methods, in theory and in practice. Statistics.

Psychological factors that determine food and drink consumption and methods to study consumers! attitudes and behavior to different groceries and food selection

Experimental Cooking: experimenting with comparative studies within food preparation, product evaluations and market inventories with the application of sensory, chemical, and physical occurrences when preparing food.

Areas covered are trends in food consumption and future food markets, food and the media, Swe­dish and international research within the field of food. databases and search tools, and product and recipe development.

Prerequisites: Food and Nutrition A20. B20 and C20 or their equivalents

For further information please contact:

Course coordinator: Annica Nylander,
Department of Food and Nutrition,
E-mail: annica.nylander@kost.umu.se

Student exchange:
For futher information pleasecontact
Roger Ahlgren, int.coordinator,
Department of Food and Nutriton.
Phone: +46 90 786 65 42.
Fax; +46 90 786 99 80,
E-mail: roger.ahlgren@kost.umu.se