Course syllabus


KLI042 Nutrition, health and sustainable diets lp4 VT21 (7.5 hp)

Course is offered by the department of Biology and Biological Engineering

Contact details

Examiner/course admin:

Marie Alminger, (until 1st May, 2021)

Malin Barman,


Marie Alminger,

Malin Barman,

Bo Ekstrand,

Cecilia Mayer Labba,

Stefan Wirsenius,

Guest lecturer:

Lasse Ellegård, Department of Clinical Nutrition, Sahlgrenska hospital

Lab supervisors:

Vitamin C lab:

Rikard Fristedt,  

Jingnan Zhang,

Dietary assessment:

Thérése Hjorth,

Elise Nordin,

Student representatives:

Sara Andersson,

Camilla Carlsson,

Marielle Cederlund,


Course purpose

The purpose of the course “Nutrition, Health and Sustainable diets” is to introduce students to the concepts of nutrition and its role in health. The purpose is also to provide an overview of how diets – the type, combination and quantity of foods consumed – can contribute to a sustainable food future. Detailed information about the course content and examination can be found in the link:  Course description






for detailed schedule see link: Course schedule


Course literature

A selection of scientific publications and chapters from textbooks with relevant and current literature within nutrition, health, and sustainability issues - and related to the food sector, will be available during the course. Suggested Textbook for Background reading:

Introduction to Human Nutrition. eds. Gibney, Lanham-New, Cassidy and Vorster. The Nutrition society. Blackwell Science, 2009. ISBN 978-4051-6807-6.


ZOOM link

All online sessions (Canvas in the Course schedule) will be using this link:  Password: 050439


Changes made since the last occasion

  • Deadlines have been moved to achieve a more equal distribution of workload
  • The folders in Canvas  named after content/topic instead of dates
  • The Vitamin C lab work has been reformulated to a wet lab


Learning objectives and syllabus

Learning objectives:

  • Give a brief description of major global health issues
  • Summarize the most important current evidence-based nutrient recommendations and dietary sources from which these nutrients derive
  • Describe methods for dietary assessment
  • Describe the mechanical and chemical aspects of digestion and the absorption of nutrients in the gastro-intestinal tract
  • List and briefly describe methods for estimation of body composition
  • Explain the roles of protein, fat, carbohydrates in the body and their potential impact on health
  • State the definition and classification of vitamins and their role in prevention of diseases
  • Exemplify major minerals and trace elements and their role in the prevention of diseases
  • Explain the strengths and weaknesses of arguments linking diet to particular diseases
  • Describe and discuss issues related to how sustainable diets apply to specific foods - impacts of meat and plant based diets
  • Describe inter-relationships between climate change, environment, food security and sustainability at a global level

Link to the syllabus on Studieportalen.

Study plan



Course summary:

Date Details Due