Type of course

Course content

Micronutrients are essential for life, yet potentially dangerous in high doses.

This course provides an evidence-based understanding of micronutrients, covering dietary sources, digestion, absorption, metabolism, physiological functions, deficiency states, toxicity, and their roles in human health. It also introduces key nutrition-related analytical methods, including the use and interpretation of blood and urine analyses and other biochemical measurements. Students will learn to assess micronutrient intake in line with recommendations for healthy individuals and to provide appropriate dietary advice. Included is a clinical practice placement and/or a simulated counselling session.

This course offers a solid foundation for understanding the relationship between diet and disease and is a compulsory part of the Clinical Nutrition programme. It is based on the Nordic Nutrition Recommendations (NNR2023) and relevant Norwegian national guidelines and is adapted to the Norwegian context.

Recommended prerequisites

Objectives of the course

After completing this course, the students should be able to:

Knowledge

• Explain the scientific basis of the Nordic Nutrition Recommendations (NNR) and define and use key concepts described in the NNR
• Explain the absorption, bioavailability, metabolism, functions, recommendations of the micronutrients, and the consequences of an inadequate or excessive intake

Skills

• Evaluate the intake of vitamins and minerals in individuals and groups
• Evaluate biochemical assessments of micronutrient status and describe factors that may influence the quality and interpretation of the data
• Identify people at risk of deficiencies or excessive intakes of micronutrients and provide personalized research-based advice to correct their state
• Communicate the health effects of vitamins and minerals
• Critically evaluate advertisements and health claims of vitamins
• Carry out dietary assessments

Competence

• Apply knowledge and skills of micronutrients when offering dietary advice
• Apply knowledge and skills about micronutrients in education and research and in preventive health work
• Apply critical thinking skills

Language of instruction and examination

English and/or Norwegian.

The language of instruction and the exam is in English and/or Norwegian. The answers on the exam can be in English or a Scandinavian language.

Teaching methods