Nutrition 1
Knowledge
Students will
- Have in-dept knowledge about food, raw produce, the content of food and its importance to individuals and society
- Have in-dept knowledge of official dietary advice and the basis for these, as well as nutrient recommendations, nutrients and their functions in the human body
- Have in-dept knowledge of the most important nutritional challenges in Norway in different phases of life and associated social differences
- Can analyze professional issues based on knowledge of connections between food, diet and health, also from a sustainable perspective
Skills
Students
- Can identify and analyze societal conditions that affect diet and food quality
- Can use relevant methods and tools to map and plan diet at individual and group level
- Can identify and analyze challenges related to nutrition, diet and food, especially in light of social differences and related to different groups in the population
General competence
Students
- Can communicate about professional issues and conclusions within the subject area
- Can apply their knowledge and skills in new areas to carry out advanced tasks
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.
All examination support materials are allowed.
Exception: Generating an answer using ChatGPT or similar artificial intelligence and submitting it wholly or partially as one's own answer is considered cheating
