Programme syllabus for Bachelor's Programme in Nutrition Science

Outcomes

Outcomes According to the Higher Education Act

First-cycle courses and study programmes shall be based fundamentally on the knowledge acquired by pupils in national study programmes in the upper-secondary schools or its equivalent. The Government may, however, permit exceptions for courses and study programmes in the fine, applied or performing arts.

First-cycle courses and study programmes shall develop:

• the ability of students to make independent and critical assessments
• the ability of students to identify, formulate and solve problems autonomously, and
• the preparedness of students to deal with changes in working life.

In addition to knowledge and skills in their field of study, students shall develop the ability to:

• gather and interpret information at a scholarly level
• stay abreast of the development of knowledge, and
• communicate their knowledge to others, including those who lack specialist knowledge in the field.

Degree Outcomes According to the Higher Education Ordinance

Outcomes of the Degree of Bachelor according to the Higher Education Ordinance
Knowledge and understanding
For a Degree of Bachelor of Science student shall

• demonstrate knowledge and understanding in the main field of study, including knowledge of the disciplinary foundation of the field, understanding of applicable methodologies in the field, specialised study in some aspect of the field as well as awareness of current research issues.

Competence and skills
For a Degree of Bachelor of Science student shall

• demonstrate the ability to search for, gather, evaluate and critically interpret the relevant information for a formulated problem and also discuss phenomena, issues and situations critically
• demonstrate the ability to identify, formulate and solve problems autonomously and to complete tasks within predetermined time frames
• demonstrate the ability to present and discuss information, problems and solutions in speech and writing and in dialogue with different audiences, and
• demonstrate the skills required to work autonomously in the main field of study.

Judgment and approach
For a Degree of Bachelor of Science student shall

• demonstrate the ability to make assessments in the main field of study informed by relevant disciplinary, social and ethical issues
• demonstrate insight into the role of knowledge in society and the responsibility of the individual for how it is used, and
• demonstrate the ability to identify the need for further knowledge and ongoing learning.

Content and structure

The main area of study is Nutrition Science, a multidisciplinary field spanning a wide range of subjects — from natural sciences such as chemistry, biochemistry, molecular biology and food science, to more medically oriented subjects such as human physiology, pathology, toxicology, epidemiology and public health.

The first year includes foundational courses in chemistry, biochemistry, organic chemistry, food chemistry and food science. It also contains an introduction to Nutrition Science that provides an overview of the field’s various components, including statistics, scientific methodology, epidemiology and public health aspects.

The second year begins with one semester of cell and molecular biology, microbiology and genetics, offering broad insights into molecular mechanisms in biological organisms, including individual and societal aspects, with connections to nutrition.

The following three semesters provide continued progression within the field – from organism to societal level – covering physiology, anatomy and histology, nutritional physiology, nutritional epidemiology, assessment methods for dietary intake, energy metabolism and body composition, clinical nutrition, public health nutrition, molecular nutrition science and nutritional toxicology.

The programme concludes with a degree project in a chosen nutrition-related area. This project may have a molecular, clinical, epidemiological or public health-oriented focus.

Scientific knowledge, competence and approach

During the programme, students develop knowledge spanning the breadth of Nutrition Science, from the molecular and cellular level to the human body, individuals, and society. Scientific method is integrated into all courses, providing students with a broad understanding of the scientific process. Students develop competence in analysing diet-related issues and in interpreting and critically reviewing scientific material. This includes acquiring a fundamental understanding of statistical concepts and methods, as well as the ability to analyse and interpret data to draw relevant conclusions, and the ability to solve simple programming tasks. Furthermore, students gain insight into the concept of scientific rigor and develop a scientific approach to knowledge. Throughout the programme, students also receive training in compiling and communicating scientific information, both in writing and orally.

Practice Integrated Learning

Practice-integrated learning is a generic term for the pedagogical models that are based on interaction and integration between higher education and working life. Practice integrated learning may take the form of work-based education, study visits, observing teaching activities or field studies within out-patient and in-patient healthcare, social care or other relevant activities.

During the degree project, the student independently carries out a scientific project within a chosen research or professional field, for example at a university, authority or company, in an activity related to the nutrition field. The programme also includes study visits, and students come into contact with many practicing nutritionists.

Cross-curricular perspectives

The cross-curricular perspectives of ethical aspects, sustainable development, equal opportunities, internationalisation and interprofessional competence are integrated into the courses and are developed throughout the programme.

Various aspects of research ethics are addressed progressively in several courses, including the handling of data and biological material, good research practice and ethical review.

Dietary habits are closely connected to several aspects of sustainability. Within food science, nutritional physiology and public health nutrition, environmental and sustainability dimensions are addressed in ways that develop an understanding of the concept of sustainability as well as a critical approach to its relevance for the main field of study.

Equal opportunities are discussed in relation to equity in health, gender aspects relevant to the field of nutrition and determinants of health.

An international perspective is provided, for example through discussions on global differences in disease burden and the relationships between diet and health.

Students develop interprofessional competence by studying alongside chemists and molecular biologists, as well as biologists and marine biologists. Dietitians, physicians, toxicologists and health communicators also teach in the programme, enabling students to interact with professions that are relevant collaborators for nutritionists.

Other guidelines

Grading scale

Grades are set according to the respective university's guidelines. The grading scale for each course is shown in the course syllabus.

Language of instruction

The language of instruction is Swedish. Parts of the teaching may be conducted in English.

Specific eligibility requirements within the programme

There are specific eligibility requirements for the courses within the programme. The eligibility requirements can be found in the syllabi. In cases where the requirements are connected to the admission to a later term, they are described on the programme website. There may also be specific eligibility requirements within a specific term if a course requires certain prior knowledge.

Study plan with constituent courses

Semester Course namne Credits Main field of study Cycle University

1 General Chemistry 15 credits Chemistry First SU

1 Organic Chemistry I 7.5 credits Chemistry First SU

1 Biochemistry I 7.5 credits Chemistry First SU

2 Organic Chemistry II 7.5 credits Chemistry First SU

2 Biochemistry II 7.5 credits Chemistry First SU

2 Introduction to Nutrition Science 7.5 credits Nutrition Science First G1 KI

2 Food Chemistry and Food Science 7.5 credits Chemistry/Nutrition Science First SU

3 Cell and Molecular Biology, Genetics and Microbiology, 30 credits – Biology/Nutrition Science First SU

4 Physiology, Anatomy and Histology 15 credits Nutrition Science First G2 KI

4 Nutritional Physiology 15 credits Nutrition Science First G2 KI

5 Nutritional Epidemiology and Statistics 7.5 credits Nutrition Science First G1 KI

5 Dietary Assessment Methods, Energy Metabolism and Body Composition 7.5 credits Nutrition Science First G2 KI

5 Clinical Nutrition 7.5 credits Nutrition Science First G2 KI

5 Public Health Nutrition 7.5 credits Nutrition Science First G2 KI

6 Molecular Nutrition Science 7.5 credits Nutrition Science First G2 KI

6 Nutritional Toxicology 7.5 credits Nutrition Science First G2 KI

6 Degree Project in Nutrition Science 15 credits Nutrition Science First G2 KI