Teaching starts Spring

Language of instruction Norwegian

Recommended previous knowledge ERN103 Diet and communication 1

Learning outcomes After having completed the course, students will have acquired advanced knowledge about food and diet as well as knowledge of how to communicate this to diverse groups. They will also have gained more extensive experience from various field work components.

Course contents The course includes the following topics:- assessment of diet information- food for particular groups- guidance and communication of healthy eating habits to diverse groups- use of digital equipment and other teaching aids- communication and conflict management- interdisciplinary collaboration- entrepreneurship- developmental work as basis for professional change processes- practical collaboration with the local community- work experience

Teaching methods Working forms may include lectures, practical work, group work, assignments with presentations, and problem-based learning. A major practical or theoretical project will be completed during which students may receive either individual or group guidance. Certain parts of the instruction are obligatory, information regarding this will be given at the start of the semester.

Examination requirement Students must have passed: ERN103 Diet and Communication 1 requirements for obligatory participation, including work experience those work requirements marked as obligatory in the course schedule

Assessment methods and criteria The examination consists of a major project which is preferably completed in groups and then presented to the examiner. Differentiated marks are awarded this project, and it must be passed before it may be presented to the examiner. In connection with their presentation, students are examined on an individual basis with regard to the reading list. The mark may be adjusted in the presentation/oral examination.

Type of course Theoretical, compulsory.

Year of study Fist level degree, normally first year.

Mode of delivery Face-to-face