Nutrition 2
Nutrition 2 focuses on what different groups base their food choices, habits and preferences on. Eating habits are an important part of identity and quality of life, which are closely linked to the historical, cultural and sociological aspects of food production and access, distribution and consumption over time.
The programme of study will also focus on nutrition and dietary research, as well as the relationship between physical activity, nutrition and health. Nutrition and health communication are also key areas that will provide students with an increased understanding of how to convey knowledge-based dietary advice to different population groups. Students will be able to transfer their knowledge about the relationships that exist between food, nutrition, health and society into theory-based measures and advice on health-promoting diets adapted to different population groups.
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 knowledge about various aspects and factors that influence our eating habits and choices
- Have knowledge about the relationship between physical activity, nutrition and health
- Have knowledge about diets in relation to people with special requirements such as food intolerances and allergies
- Have knowledge about nutrition and health communication
Skills
Students
- Can describe and explain how eating habits and food cultures vary in society and in different population groups
- Can explain the relationships that exist between physical activity, nutrition and health
- Can plan diets and menus in accordance with current applicable national recommendations for different population groups, including institutional diets and those with special requirements
- Can convey knowledge-based dietary advice adapted to the recipient/s
General competence
Students
- Can reflect critically on research, claims, methods and debates related to the subject area
- Can plan and carry out a variety of work tasks and projects that extend over a period of time, both individually and as a participant in a group, and in accordance with ethical requirements and guidelines
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.
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.