Diet and Health - Molecular and Genetic Mechanisms, 7.5 credits
Kost och hälsa - molekylära och genetiska mekanismer, 7.5 hp- Course code
- 3NT001
- Course name
- Diet and Health - Molecular and Genetic Mechanisms
- Credits
- 7.5 credits
- Form of Education
- Higher Education, study regulation 2007
- Main field of study
- Nutrition Science
- Level
- AV - Second cycle
- Grading scale
- Fail (U), pass (G) or pass with distinction (VG)
- Department
- Department of Biosciences and Nutrition
- Decided by
- Utbildningsnämnden BioNut
- Decision date
- 2018-02-26
- Revised by
- Education committee BioNut
- Last revision
- 2018-06-11
- Course syllabus valid from
- Autumn 2018
Specific entry requirements
A Bachelor's degree or a professional degree equivalent to a Swedish Bachelor's degree of at least 180 credits in biomedicine, biology, cellular and molecular biology, pharmaceutics, chemistry, medicine, nutrition, biotechnology, or the equivalent. And proficiency in English equivalent to English B/English 6.
Objectives
Upon completing the course, the student should be able to:
- identify specific research questions in the field of molecular and genetic mechanisms behind the relation between diet and health and formulate appropriate sub-questions and suggest relevant methodology for answering them in a scientific manner.
- critically analyze and discuss scientific evidence on molecular mechanisms behind the relation between diet and health, identify further research needs, aiming at forming a solid scientific basis for possible future advice to relevant authorities.
- write and present a scientific report with an evidence-based approach to answer a question on molecular mechanisms behind the relation between diet and health.
Content
This course deals with current scientific evidence on the relationship between dietary factors, metabolic and hormonal regulation, as well as cellular and molecular mechanisms that are important in the development and treatment of lifestyle-dependent diseases such as obesity, cardiovascular disease, diabetes and cancer. This course also deals with the current methods used in research on molecular and cellular mechanisms of nutrition. Ehical considerations in animal research is also included. During the course, the students will also receive training in presenting, discussing and communicating science in the are for the course.
Teaching methods
The course consists of workshops, Journal Clubs and assignments on group- and individual level.
Examination
The examination consists of an individual written report, graded Pass with distinction/Pass/Fail, and an oral presentation graded Pass with distinction/Pass/Fail. The grading criteria for all examinations are given in the study guide.
In the case of failed results, the assignment may be submitted a maximum of five more times. If the student has completed six failed examinations, no further examination opportunities will be given for that assignment.
A student who has failed two examinations for a course or part of a course, is entitled to have another examiner appointed unless special reasons speak against it.
Compulsory participation:
Assignments, work shops and Journal clubs are mandatory. The course director assesses if and, in that case, how absence from compulsory parts can be compensated. Before the student has participated in all compulsory parts or compensated absence according with the course director's instructions, the student's results will not be registrated in LADOK. Absence from a compulsory activity may result in that the student cannot compensate absence until the next time the course is given.
Transitional provisions
After each course occasion there will be total six occasions for the examination within a two-year perios from the end of the course.
Other directives
The course language is English.
A course evaluatioon will be conducted according to guidelines decided by the Board of Higher Education at KI.
Oral evaluation will be carried out during the course.
Literature and other teaching aids
Reports, articles and other assigned literature will be specified in the study guide and electronically available.