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BIO392 Gastrointestinal Anatomy and Physiology

Credits (ECTS):5

Course responsible:Harald Carlsen

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:50

Course frequency:Annually

Nominal workload:Lectures 20 hrs. Study groups 20 hrs. Preparations and self study 85 hrs.

Teaching and exam period:Teaching/evaluation in the autumn parallel

About this course

The course covers the processes from ingestion of food until it is converted to molecules used in energy metabolism and building blocks of the human body. Particular emphasis is placed on anatomical and physiological properties of the organs involved in the digestion of food, absorption of nutrients and the formation of molecules that enter the body's energy balance and anabolism. The intestinal immune system and the most common intestinal diseases will be covered. Additionally, an overview of the role of the microbiota in nutrition and health will be given. The course is naturally connected to the third UN's sustainable development goal; Good health and well-being (Ensure healthy lives and promote well-being for all at all ages).

Learning outcome

KNOWLEDGE

Students should after this course have comprehensive overview of organization, function and regulation of the gastrointestinal system (gastrointestinal tract and associated organs) and the microflora. The students will learn about basic anatomical and physiological feature with emphasis on digestion of food. But also the important roles of the immune system will be covered as well as some of the most common diseases in the GI-tract including celiac disease, inflammatory bowel disease, ulcer and irritable bowel syndrome.

SKILLS

Students should get a theoretical skill about the anatomy and physiology of the intestine, enabling them to understand research literature about the subject. They should also be equipped to critically review media coverage on the intestine and impact of nutrition on putative malfunctions.

GENERAL COMPETENCE

Students at master- or PhD level should from this course have built a foundation for work with health aspects of nutrition in the food industry, product development, research and public administration. It should also enable them to communicate adequately with health professionals.

  • Learning activities
    Lectures and study groups
  • Teaching support

    Canvas. Lectures, exam relevant questions, other student relevant material.

    Email: harald.carlsen@nmbu.no

  • Prerequisites
    Basic cell biology corresponding to BIO100, biochemistry corresponding to KJB200 or KJB100.
  • Recommended prerequisites
    Basic knowledge in nutrition and physiology.
  • Assessment method
    Individual written exam of three hours. Count 100% of grade (A-F).

  • Examiner scheme
    Grades are determined by lecturer in consultation with external examiner.
  • Teaching hours
    Each week contains two hours lecture and two hours study groups tutored by teacher.
  • Preferential right
    M-BIOTEK, M-KB og M-MATVIT
  • Reduction of credits
    Full overlap (100 %) with the former course MVI392
  • Admission requirements
    Special requirements in science.