The course provides a theoretical overview of the importance of nutrition for promoting health and physical performance. The course consists of two parts: The first part covers general nutrition, sports nutrition and includes a laboratory course. In the second part, the students specialize in either Nutrition and Physical Performance or Nutrition and Health.

Part 1

General Nutrition and Sports Nutrition.

The students must be able to explain:

• The requirements for energy and nutrients for different groups of the population.
• The major systems for digestion and absorption of nutrients.
• How energy is stored in the human body and the factors determining the usage of stored energy.
• The relation between dietary intake/nutritional status and readiness to perform and adapt to exercise.
• The regulation of hydration (water and electrolytes).
• The major food sources for the different nutrients in the typical Norwegian diet.
• Risk factors for eating disorders and symptoms of eating disorders.

Know:

• The most important minerals and their function.
• Selected nutritional substances (ergogenic supplements) and myths/facts concerning their effect.

The students must be able to evaluate the nutritional composition of a diet in regards to what is required according to varying levels of physical activity; including using the computer program "Mat på data" to calculate the energy and nutritional content of a diet.

Part 2

a; Specializing in Nutrition and Physical Performance

• The students must be able to explain:
• The importance of glycogen in relation to physical performance.
• The advantages and disadvantages of glycogen loading.
• Nutritional and fluid intake strategies prior to, during and post physical activity.
• The effects of dehydration on physical performance.
• The nutritional requirements in different sports.

b; Specializing in Nutrition and Health

The students must be able to explain how nutritional factor can contribute to:

• The prevention and treatment of type 2 diabetes.
• The prevention and treatment of heart disease.
• The prevention of cancer.
• The prevention of osteoporosis.
• Energy balance in relation to weight loss and weight gain.

Part 1 is compulsory and consists of 20 hours of lectures and 10 hours of group work. The laboratory course includes a 4-day diet registration, nutritional calculations using "Mat på data" and an individual report (pass/fail). Part 2 comprises of 10 hours of lectures and group work on a specific case. The group work is completed by a report and oral presentation.

• Laboratory report on your diet. Pass/fail.
• Folder including 4-hour individual written examination and group examination (3-6 students) with written report and presentation (20 min). Graded A-F.
• Attendance during group presentations is compulsory.

No examination support material is permitted.

Burke, L. & Deakin, V. (2010). Clinical sports nutrition (4th ed.). North Ryde: McGraw-Hill.
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Drevon, C. A., Blomhoff, R. & Bjørneboe, G.-E. Aa. (Red.). (2012). Mat og medisin: Nordisk lærebok i generell og klinisk ernæring (6. utg.). Kristiansand: Høyskoleforl.
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Garthe I. & Helle, C. (Red.). (2011). Idrettsernæring. Oslo: Gyldendal.
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Manore, M. & Thompson, J. (2009). Sport nutrition for health and performance (2nd. ed). Champaign, Ill.: Human Kinetics.
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Nes, M., Müller, H. & Pedersen, J. I. (2006). Ernæringslære (5. utg.). Oslo: Landsforeningen for kosthold og helse.
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