Programme description
A nutritionally correct diet plays an essential role both as a basis for good health, and as prevention and treatment of a variety of diseases and health problems. In the programme, knowledge about food and social nutrition are emphasised with a focus on health-promoting and sustainable diets. The syllabus includes practical food preparation to ensure skills as a basis for planning and preparing nutritionally balanced meals for different groups.
The programme is a further education programme.
Career opportunities
Act as a guide concerning questions about the relationship between diet and health, both for individuals and different populations. Competence that provides the opportunity to work with the purpose of promoting public health and increasing knowledge about nutrition and health in private and municipal agencies, e.g. through teaching and training. Be engaged in development work in nutrition, food and health.
Two sessions per semester
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Bachelor's degree (180 credits) or equivalent.
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The programme may be included in a master's degree in public health or in similar studies.
Knowledge
The candidate
- has in-depth knowledge of nutrition, diet and food, its importance for individuals and society, also from a sustainable perspective
- has in-depth knowledge of the most important nutritional challenges in Norway, in different phases of life, and seen in the light of societal conditions
- can apply knowledge of nutrition, diet and food in teaching and communication
- can identify and analyze nutritional factors that inhibit and promote health
- can analyze academic issues based on the subject's place in society
Skills
The candidate
- can analyze and explain various factors and societal conditions that affect diet and food quality, including food production, - and consumption, in a sustainable perspective
- can use suitable methods to map diet at individual, group and population level and plan diets and menus in line with national diet and nutrition recommendations for different groups in the population
- can use relevant theories and methods to plan and implement nutrition measures at individual, group and population level
- can work independently with practical and theoretical problem solving based on knowledge of the importance of diet in promoting good health, at individual and group level
- can analyze and relate critically to various sources of information, as well as use national and international literature to structure and formulate professional reasoning
General competence
The candidate
- can communicate about academic issues, analyzes and conclusions within the subject area, both with professionals and to the general public
- can contribute to new thinking in work with health-promoting diets
- can analyze relevant professional and research ethical issues
No special costs except semester registration fee and syllabus literature.