Behaviour, Health and Nutrition
Undergraduate course
- ECTS credits
- 10
- Teaching semesters
- Spring
- Course code
- PSYK140
- Number of semesters
- 1
- Teaching language
- English
Course description
Objectives and Content
The course will apply to students' knowledge of key aspects of diet and nutrition and their role in behaviour, cognition, mental and somatic health. The course provides insight into how diet can be seen as part of a larger picture of life. Theoretical knowledge within sleep, circadian rhythms, energy metabolism, brain function and stress is reviewed, as well as what structural and individual factors may explain the development of food intolerance, eating disorders and obesity. Students will develop competence and skills in what are good and effective measures to promote a healthy diet with emphasis on the interplay between individual and structural factors.
The course will provide an introduction to both diet/nutrition as an important basis for behaviour and mental health, as well as measures that can be implemented to promote a favourable diet with aspect to mental health. The development of measures will be seen in relation to the observed increase in obesity that is occurring both in Norway and in other western countries.
Learning Outcomes
On completion of the subject, students should have the following learning outcomes, defined in terms of knowledge, skills and general competence:
Knowledge
Students can ¿
- describe how macronutrients (carbohydrates, proteins, lipids) and micronutrients (vitamins, minerals) influence brain functions during brain development and throughout the life span.
- explain why malnutrition throughout the life span is considered a risk factor for the development of mental disorders.
- describe how glucose metabolism is linked to food intake and how it influences emotional and cognitive brain functions.
- explain reciprocal interactions between sleep, circadian rhythms, stress, and energy regulation.
- describe appetite regulation from a bio-psycho-social perspective.
- characterise eating disorders such as anorexia nervosa, bulimia nervosa, binge-eating disorder, and obesity.
- characterise functional gastrointestinal disorders and food intolerances from a bio-psycho-social perspective.
- characterize health-promoting behaviours on the individual and the societal level.
Skills
Students can disseminate knowledge acquired during the course through the use of academic writing and give a clear presentation of theory and empirical data independently and without the help of external sources.
General competence
Students can ¿
- judge the scientific quality of research conducted in the field of nutritional sciences and health.
- assess the quality of information on nutrition and health found in the general public discourse and can discuss limitations, oversimplifications, potential dangers, and benefits.
- convey and discuss evidence-based findings within the biological, psychological, and social aspects of nutrition.
ECTS Credits
Level of Study
Semester of Instruction
Place of Instruction
Recommended Previous Knowledge
Access to the Course
Teaching and learning methods
Compulsory Assignments and Attendance
A multiple-choice test. The student must answer at least 2/3 of the questions in order for the test to be approved.
The compulsory teaching activity must be approved before you can take the exam in the course.