Clinical Nutrition and Pathophysiology

Course content

The course will focus on the role of nutrition in the prevention and treatment of diseases. The course presents the links between the influence of disease on nutritional status and metabolism of nutrients, nutritional consequences of disease and possibilities for influencing the course of the disease in the individual patient through nutritional therapy.

 

Learning outcome

Knowledge:

  • Understand the fundamentals of a disease.
  • Describe the main influence of a disease on the nutritional status.
  • Describe how the course of disease affects individual organs' metabolism of nutrients and their functions.


Skills:

  • Demonstrate knowledge of nutritional principles and their application for disease prevention and management in adult patients.
  • Assess the main nutritional requirements during disease or trauma.
  • Demonstrate an overview of the most common diseases in a hospital setting.
  • Communicate nutritional changes in physiology in disease, with an emphasis on severe disease where the metabolism has changed significantly.
  • Analyse a medical history with regard to nutritional aspects.
  • Discuss the impact of disease on nutritional needs.

 

Competences:

  • Compare the different nutritional and diet therapies in disease management.
  • Formulate a medical nutritional therapy for a patient.
  • Evaluate the efficacy of different nutritional strategies for disease prevention and treatment.
  • Work independently and efficiently in teams on a joint project focusing on nutritional aspects of diseases and clinical disorders.

The course will be a combination of lectures, exercises and group work. There will be an ongoing compilation of the various sub-topics with a view of relating to clinical nutrition field. Some theoretical and practical exercises will be included. During the course, one group-based report will be prepared with a focus on pathophysiology and the impact of disease on nutritional status.

Course literature will be announced at study start on the course’s Absalon page.

Courses within the fields of nutrition physiology, nutrition-related diseases, or equivalent knowledge, skills and competence are recommended.

Academic qualifications equivalent to a BSc degree is recommended.

Oral
Collective
Peer feedback (Students give each other feedback)

The students will write a group report with a partially-bound content, with oral feedback from the teacher and peer-review feedback from the fellow students during the course.

ECTS
7,5 ECTS
Type of assessment
On-site written exam, 2 hours under invigilation
Exam registration requirements

At the end of the course, a group-based report must be submitted - including an individual reflection from each group member - and be approved before the written exam. 

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Re-exam

Same as the ordinary exam.

The registration requirement must be fulfilled no later than 3 weeks before the re-examination.

If ten or fewer students have registered for re-examination, the examination will be changed to an oral examination with 10 minutes preparation and 10 minutes examination.

Criteria for exam assessment

Please see ”Learning Outcome”

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 36
  • Preparation
  • 123
  • Exercises
  • 6
  • Project work
  • 24
  • Study Groups
  • 15
  • Exam
  • 2
  • English
  • 206

Kursusinformation

Language
English
Course number
NNEK23007U
ECTS
7,5 ECTS
Programme level
Full Degree Master
Duration

1 block

Placement
Block 4
Schedulegroup
A
Capacity
No limitation – unless you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Studyboard
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Nutrition, Exercise and Sports
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Marie Kjær   (6-66767b34333443646f7870716c316e7831676e)
  • Mahsa Jalili   (5-766a717c6a49776e817c37747e376d74)
Saved on the 20-02-2024

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