Current active course description (last updated 2019/20)
Nutrition 2
ER351L
Current active course description (last updated 2019/20)
Nutrition 2
ER351L
The course focuses on how to promote good nutrition and health, and preventing nutrition-related health problems at individual, household, household and institutional levels. The program will do the candidates able to participate in health promotion and preventive health care, where it specifically to focus on different strategies and measures that can help to promote healthy eating. Health promotion and preventive includes society's total effort to improve public health. Students will translate knowledge about the connections between food, nutrition, health and society to theory-based measures and advice about health diet tailored to different population groups. Eating habits are an important part of identity and quality of life, which is closely linked to the historical, cultural and sociological aspects of food production and -Access, distribution and consumption over time.
The program builds on completed Bachelor's degree, second degree or qualifications of minimum 3 years duration, or education approved as equivalent. Relevant programs that can meet the requirement.
- Teachers with relevant specialization in food and health
- The lecturer in nutrition and health studies
- Physiotherapist
- Occupational Therapist
- Cost Economist
- Nurse
- Vocational Teacher in Hotel and Food
- Vocational Teacher of health studies
Knowledge
- Know the basics of evidence based nutritional science
- Have knowledge of how nutrients together in the body so as to maintain energy balance
- The relationship between diet, physical activity and health
- Have knowledge of the most common nutrition challenges of a lifetime in pregnant women, nursing mothers, infants, toddlers, youth and seniors
- Have knowledge about nutrition challenges at particularly vulnerable groups in Norwegian society
- Have knowledge about various aspects of nutrition-related lifestyle diseases such as obesity, type 2 diabetes, cardiovascular disease and cancer risk Factors prevalence prevention
- Have knowledge of symptoms, disease progression and treatment of nutrition-related lifestyle diseases
- Have knowledge of how to describe and perform selected methods for the assessment of nutritional status
- Have knowledge about how physical activity can be used in preventive health
- Have knowledge of ingredients and how raw use, food identity and quality
Skills
- Use relevant methods within in nutrition epidemiology, nutrition and diet research
- Working with diet issues in municipal, working with preventive nutrition programs
- Working with nutrition issues nationally and internationally
- Can perform anthropometric measurements in adults to understand the meaning of such measurements to assess nutritional status
- Making simple statistical calculations and present the results in an oral presentation
General competence
- Identify and argue about fundamental ethical issues in national and international nutrition
- Reflect critically on their own role as advisor, both at the individual and societal level, participate in scientific debates within the field
No costs except semester registration fee and syllabus literature
Compulsory
Lecture in lecture hall, kitchen and online, lab work, field trips, group, self-study, led seminars, practical, theoretical exercises and discussions
Study program is evaluated annually by students by subject studies (mid-term evaluation and evaluation). These evaluations are included as part of the university's quality assurance system.
No
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.
- ER350L Nutrition 1