Syllabus for Evidence-Based Nutrition: How to Review, Evaluate and Apply Results from Nutrition Studies

Evidensbaserad nutrition: att granska, värdera och tillämpa koststudier


  • 7.5 credits
  • Course code: 2HK068
  • Education cycle: Second cycle
  • Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics A1N
  • Grading system: Fail (U), Pass (G), Pass with distinction (VG)
  • Established: 2015-09-23
  • Established by: The Department Board
  • Revised: 2018-01-31
  • Revised by: The Department Board
  • Applies from: week 33, 2018
  • Entry requirements: A Bachelor of Science in Dietetics or a profession status qualification as a dietician, or a Bachelor's degree with Food Science and Nutrition as the main field of study
  • Responsible department: Department of food studies, nutrition and dietetics

Decisions and guidelines

The course is a core course within the Master's Programme in Social Sciences with a specialisation in Food Science and Nutrition. The course is also given as a freestanding course for second-cycle studies. The course is given as half-time studies during the first part of the semester.

Learning outcomes

On completion of the course, the student should be able to:

  • describe and explain established scientific terminology, methodology and evidence grading system that is used within dietetic and nutrition research.
  • identify and solve problems that can arise at diet interventions, design of a study diet and within surveys of dietary and nutrition intake.
  • interpret basic statistical analyses that are used in the field of diet and nutrition research.
  • search, critically review, evaluate and in English present scientific publications within the field of diet and the nutrition.
  • reflect on and give examples of how evidence-based nutrition, diet/nutrition recommendations and health claims can be linked and applied in the daily work as a dietitians and/or other professions in the area of food.
  • on the bases of a research plan formulate an application to the Ethical Review Board and individual reflect about ethical issues.


The course gives the preconditions to develop knowledge and skills that help you to interpret, review and carry out scientific studies about dietetic and nutrition. Different types of study design and set-ups of diet interventions are processed. Guidelines and procedures for evidence-based diet/nutrition recommendations, evidence-based decisions in medical nutrition therapy and health claims on foods are deepened and discussed. Nutrition epidemiology with interpretation of applied statistics and different ethical research issues are processed.


The teaching is based on single-handed active learning included several exercise, written assignments and seminar that is assisted by lectures.


Oral and written assignments individually and in groups, practical and theoretical tests and reports. For each written examination a regular examination and a retake is organised within the scope of the course. Furthermore, there is one occasion for so called summary up examination. After that, there is an examination opportunity first at following regular examination. The grades used is passed with distinction, passed and failed. To pass, it is required that all assignments have been assessed as passed and that the student has participated actively in all accountings and seminars. To pass with distinction, it is required that the student shows particularly good ability to problematise from different perspectives, analyses, identify relationships and be able to discuss about different issues.
If there are special reasons for doing so, an examiner may make an exception from the method of assessment indicated and allow a student to be assessed by another method. An example of special reasons might be a certificate regarding special pedagogical support from the University’s disability coordinator.

Reading list

Reading list

Applies from: week 34, 2018

Some titles may be available electronically through the University library.

Mandatory literature

  • Aggett, P. J.; Asp, N.-G. Passclaim : consensus on criteria

    Part of:

    European journal of nutrition

    vol. 44 (2005) nr. Suppl. 1 s. 1-30

    Find in the library

  • Evidence Analysis Manual: Steps in the Academy Evidence Analysis Process

    Academy of Nutrition and Dietetics, 2016

  • GRADE Working Group : Grading quality of evidence and strength of recommendations

    Part of:

    BMJ. British medical journal

    vol. 328 (2004) s. 1-8

    Find in the library

  • Mann, J Evidence-based nutrition : Does it differ from evidence-based medicine?

    Part of:

    Annals of medicine (Helsinki)

    vol. 42 (2010) nr. 7 s. 475-486

    Find in the library

  • Judging the evidence

    Part of:

    Marmont, Michael Food, nutrition, physical acitivity and the prevention of cancer : a global perspective ; a project of World Cancer Research Fund International. Summary

    Washington: AICR, cop. 2007

    Find in the library

  • Dvyer et al, Creating the Future of Evidence-Based Nutrition Recommendations : Case Studies from Lipid Research

    Part of:

    Advances in Nutrition: An International Review Journal

    American Society for Nutrition,

    vol. 7 (2016) nr. 4 s. 747-755

    Find in the library

  • Hermerén, Göran Good research practice

    Stockholm: The Swedish Research Council, 2011

    Find in the library

Other topical scientific articles and reports may be included.

Reference literature

  • Gibson, Rosalind S. Principles of nutritional assessment

    2. ed.: New York: Oxford University Press, 2005

    Find in the library

  • Willett, Walter. Nutritional epidemiology

    3rd ed.: Oxford: Oxford University Press, 2013.

    Find in the library

  • Stewart, Antony Basic statistics and epidemiology : a practical guide

    Fourth edition: Boca Raton: CRC Press, Taylor & Francis Group, [2016]

    Find in the library

Reading list revisions