Skip to content
printicon
Main menu hidden.
Syllabus:

Dietary Assessment Methods, 7.5 Credits

Swedish name: Kostundersökningsmetodik

This syllabus is valid: 2010-01-18 valid to 2012-01-01 (newer version of the syllabus exists)

Course code: 2KN030

Credit points: 7.5

Education level: Second cycle

Main Field of Study and progress level: Food and Nutrition: Second cycle, has only first-cycle course/s as entry requirements

Grading scale: VG Pass with distinction, G Pass, U Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Contents

The course deals with study design, the most common dietary assessment methods and their advantages and disadvantages as well as possible sources of error. The content of the course is made up of a theoretical part about basic nutritional epidemiology, different dietary assessment methods and ethical aspects of dietary research, and a practical part where the student uses different methods for data collection and analyses the results. Current research in the discipline of nutritional studies is examined and discussed. The course focuses mainly on problems that deal with exposure measurement errors that are examined and how these errors can be detected and possibly corrected. An important part of the course deals with validity measurement as well as and the assessment of dietary data in terms of validity and probability

Expected learning outcomes

Upon completion of the course the student shall be able to • understand the underlying principles of the most common dietary assessment methods and be able to use them • compare the strengths and weaknesses of different dietary assessment methods in relation to specific research questions and be able to argue for or against a method • describe different types of measurement errors associated with dietary assessment methods and understand the consequences these can have, as well as being able to recommend methods to detect and if possible correct the errors • discuss ethical aspects of dietary surveys.

Required Knowledge

Univ: Pass grades in at least 90 ECTS in Food and Nutrition, including 15 credits thesis or equivalent. English proficiency equivalent to IELTS Academic Training –minimum score 5.0 with no individual score below 4.5 (Tests taken before January 2005 not admissible or TOEFL – minimum score 500 on paper based test and not below 4.0 on the TWE, Alternatively 173 on computer based test with iBT61 is also required as well as basic entrance requirements for higher studies in Swedish language proficiency if the course is taught in Swedish.

Form of instruction

This is a part-time distance learning course. Lectures, discussions, mandatory group- and individual assignments will be web-based. Access to Internet is therefore required. All teaching material will be in English. When foreign students take part in the course all group discussions and different assignments will also be in English.

Examination modes

Examination for this course is based on the submission of written assignments and active participation in web-based discussions. To pass the course, all work must be graded pass (G). The grade is based on a joint assessment of the different examining parts of the course. For rules and regulations pertaining to examination and assessment see the university’s Code of rules and procedures EQUIVALENCY CREDITS The equivalation of course credits (completely or partially) can be assessed. See the university’s Code of rules and procedures and equivalation. An application can be made on a special form according to the directive of Student Services.

Literature

The literature list is not available through the web. Please contact the faculty.