Nutrition
See study programme
Knowledge of nutrition, food and diet is becoming increasingly important in a society where dietary and lifestyle-related diseases are increasing. Through the nutrition programme, the student will study basic food knowledge and nutrition in depth, as well the societal, health and scientific aspects of nutrition, food and diet. The importance of food and nutrition to individuals and society from a broad perspective will be the overall focus of the programme. After completing the programme, students will be able to plan and disseminate diets and menus in line with current national recommendations for different groups in the population. Students will also be able to explain and communicate connections between diet and health, and be able to plan and implement measures to promote a healthy diet in the population.
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
Bachelor's degree (180 credits) or equivalent.
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.
The programme may be included in a master's degree in public health or in similar studies.
Two sessions per semester
None
No special costs except semester registration fee and syllabus literature.
Portfolio and home exam.
Individual home examination
The study programme is evaluated annually by students using course evaluation studies and by the programme director. The evaluations are included in the university¿s quality assurance system
None