Bachelor's Programme in Nutrition, Food and Culture

Study programme code BACEMK

ECTS credits 180

Admission requirements Higher Education Entrance Qualification

General description and profile of the programme The study programme includes topics within nutrition, health, diet, food knowledge, food culture and communication. The programme gives basic knowledge of nutrition, food and culture in a health perspective. Instruction will be a combination of theory and practical activities. Relevant field work is organised at various work places as part of the study programme. The first year nutrition, food and culture are focused on. The second year includes alternatively chosen subjects. The alternatives are Physical Education and Sport (one-year programme), Outdoor Education and Nature Guiding (one-year programme), Public Health Work (first year), Education (one-year programme), and Development Studies (one-year programme). Application for approval of other alternatives may be accepted, as well as student exchange. The third year, fifth semester, includes specialisation within nutrition, food and culture. The sixth semester the students will study Ex.phil. (10 ECTS credis) and Ex.fac. (10 ECTS credits), in addition to one self-chosen course. The faculty´s TFL113-1 Entrepreneurship in Adventure and Lifestyle may be a relevant course.

Learning outcomes On successful completion of the study programme, the student should: have a thorough understanding of the subject nutrition and how diets are related to health have aquired professional skills related to food and culture have an understanding for own food culture and be able to evaluate and reflect upon the supply of locally produced food be able to plan, carry out and evaluate practical activities with different foods or themes in focus know and be able to assess various methods for changing diets be able to reflect upon own practice and be able to communicate healthy diets for various groups have an understanding for group dynamic processes, and be able to create a basis in order to influence the group processes actively have experience with reseach and development work and knowledge about the ongoing research in Faculty of Health and Sport

Teaching methods Various work - and instruction methods will be used: lectures; individual assignments; group assignments; demonstrations; presentations; practical work; excursions; station instruction; theme - and project work, and the use of ICT. There will be compulsory participation in: all lessons with practical training and laboratory work in the courses ERN102-1 Food and Culture, practical 1 and ERN106-1 Food and Culture, practical 2. 100 % attendance is required. guest lectures and excursions project presentations Please refer to the Course brochure for information about compulsory instruction. Should a student be absent from compulsory instruction, these lessons must be made up. Please refer to the university's Guidelines for compulsory instruction and other compulsory student participation. The students will have relevant field work at work places where they work with food and health aspects at the specific work place. Tasks may include improvement of cafeteria food or other preparation for healthier diets at work places. The field work must be well balanced with increasing demands of independence and responsibility. Field work may also be used during students´ academic studies by their working with theoretical problems in practical situations. When students work through their experiences from field work, they can develop analytical skills and an ability to vary their work methods and approaches. Reflecting upon individual situations that they meet during their practical training period contributes to their development of a realistic view of the profession as a whole. The field work will equivalent to 40 hours of work each semester in the first year. The practical training is included in the courses ERN103-1 Diet and Communication I and ERN107-1 Diet and Communication II.

Assessment methods The following assessment methods will be used: written individual school examinations, portfolio, written article, group project assignments, practical and didactical examinations and oral presentations.

Student exchange Arrangements are made for international exchange. The faculty is internationally engaged through the EU-programmes Nordplus and Erasmus, as well as elsewhere in Europe and also Australia. Please refer to the faculty´s web-pages and to the International Department for further information.

Requirements for continuing in the study programme All the examinations in the first year must be passed i n order to continue to the third year.

Occupational profiles of graduates and access to further studies The study programme is aimed at people who want to work within the fields nutrition, food and culture. It can be a basis for the promotion of health and well-being for various groups. It may be applied in business, e.g. tourism. The study programme may qualify for work with nutrition, food and culture in various contexts like giving classes, locally produced food, tourism, various lifestyle activities, own business etc. The study programme qualifies for the master's programme Nutrition, Health and Environmental Sciences at Akershus University College.

Qualification awarded Bachelor of Nutrition, Food and Culture

Other information Efforts are made to develop adapted alternative courses in second year, comprising courses in biology based on the bachelor's programme in general and the adapted studies in second year in particular. University of Agder will apply for approval of this alternative as an entrance qualification to master's programme in nutrition at other universities. In Faculty of Health and Sport efforts are also made to develop a postgraduate specialisation in public health sciences which the bachelor candidates may apply for. Students must expect some expenses for materials, especially for practical courses. Students must have proper working clothes with regard to hygienic requirements.