More material for 4NT000
The course literature consists of scientific articles and reports that will be provided electronically when the course starts. Below is a collection of useful links and resources that relates to some of the areas that will be discussed in the course (and some of them will also be part of the course literature).
An overview of how evidence within the area of nutrition is evaluated and graded is described for example in "Judging the evidence" published by The World Cancer Research Fund/American Institute for Cancer Research. Concepts, study designs and principles of weighing the evidence presented in this report will also be dealt with in the course, together with additional material.
As an example of nutritional recommendations, there is The Nordic Nutrition Recommendations 2012. Chapter 2 gives an overview of principles and background of the nutrient recommendations (not the same thing as dietary guidelines). In this book you also find an overview of all major macro- and micronutrients, which may be useful if you need to update your knowledge in these areas. Of particular relevance for this course are nutrients prevalent in meat and seafood, such as protein, iron, B12, omega-3 fatty acids, iodine and selenium, since the nutritional and health aspects of reducing and replacing these foods will be discussed in the course.
Food-based dietary guidelines are nutrient recommendations translated to food consumption and diet, taking the population’s food habits and disease risks into consideration. The Food and Agriculture Organization of the United Nations gives an overview of food-based dietary guidelines for many of the countries in the world. At the WHO website you also find many topics related to nutrition from a global perspective.
Food and nutrition relates to many of the United Nations Sustainable Development Goals. The course content will be related to some of these goals.
The Food Climate Research Network (FCRN), based at Oxford University, aims to undertake interdisciplinary research into food systems and sustainability, inform and communicate accurate knowledge and foster conversations across sectors, disciplines and ideologies. You can also subscribe to their newsletter. Their educational material Foodsource will be used in the course.
For example, their report “Plates, pyramids and planets – Development in national healthy and sustainable dietary guidelines: a state of play assessment”, gives an overview of how countries incorporate sustainability in their food-based dietary guidelines and presents suggested ways forward and areas that need more attention.
When it comes to seafood, The World Wild Fund, for example, has developed seafood guides, as a help for a consumer to choose sustainable options.
Also different types of meat guides for guiding consumers to better food choices are being developed, which will be discussed in the course.
In this course, and in the whole programme, you will also train your skills in scientific writing. The Karolinska Institutet University Library (KIB) provides useful resources for this, see the example above (including instructional videos).