Nutrition 1

ER350L

The course provides basic knowledge about nutrition and food from a health and social perspective.The language of instruction is in Norwegian

Nutrition 1 will give students an introduction to basic nutrition, knowledge about national dietary advice and recommendations, key dietary challenges in different population groups, as well as strategies and measures to promote a healthy diet among the population. Students will also gain insight into the correlations between nutrition, diet and health. In addition, food knowledge and quality, as well as sustainable food production and consumption, will be important course topics.

The course builds on a completed bachelor’s degree, a cand.mag. degree, other types of degree or courses of education with a minimum scope of 3 years, or equivalent approved education. Relevant education that may meet requirements:

Teachers with relevant specialisation in food and health subjects
Lecturer in nutrition, health and environmental sciences
Physiotherapist
Occupational therapist
Dietary economist
Nurse
Vocational teachers of hotel and food management subjects
Vocational teacher in health and social sciences
Other relevant university college or university education.

Knowledge

Students will

Have broad knowledge about food, raw produce, the content of food and its importance to individuals and society
Have knowledge about nutrients and their functions in the human body
Have knowledge about the basis for official dietary advice and nutrient recommendations
Have knowledge about correlations between diet and health, as well as the most important nutritional challenges in Norway during different phases of life and associated social differences
Have knowledge about food production and consumption from a sustainable perspective

Skills

Students

Can explain societal conditions that affect diet and food quality
Can apply academic knowledge and provide dietary advice to different population groups
Can explain and convey the research basis for official dietary advice and nutrient recommendations
Can plan and implement nutritional measures in different population groups
Can plan and provide advice on sustainable food consumption and diet

General competence

Students

Can contribute to knowledge development and critical reflection in nutrition studies and are able to collaborate with various actors and institutions within the fields of food and health
Can convey key subject matter such as theories, issues and solutions in writing, orally and through other relevant forms of expression

No fees other than semester fee and course literature.

Compulsory

Online and session-based.

Lectures in lecture halls, kitchens and online, group work, self-study, seminars, practical and theoretical tasks and discussions, or other practical work.

The programme of study is evaluated annually by the students through course surveys (mid-term evaluation and final evaluation). These evaluations are part of the University’s quality assurance system.

None

Composite assessment (SV): Both examination activities described below must be passed in order to complete the course.

Portfolio (MA): Contains two written submissions.
Home examination (HJ): A one week (7 days) individually written home examination.

Both MA and HJ are graded A to F, where A is the best grade and F is a fail. The portfolio represents 30% of the grade and the home examination represents 70% of the course grade.

NB: The portfolio work must be approved in order to take the examination.

All examination support materials are allowed.