Nutrition, Food and Culture, One-Year Programme

Study programme code EMK60

ECTS credits 60

Admission requirements General requirements for admission to universities and colleges in Norway. The study programme can be included in various bachelor degrees, combined with other subjects, or provide a basis for further studies at college or university level.

General description and profile of the programme The programme gives basic knowledge of nutrition, food and culture in a health perspective. The subject is well suited for the second year in a bachelor´s degree in e.g. public health work or physical education and sports. The programme includes elements from both natural - and social sciences. Instruction will be a combination of theory and practical activities. Main topics are nutrition, health, diet, imparting knowledge of healthy diets, food knowledge, food in other cultures, practical activities, and didactics. Through representation in the study board students have contributed to the development of the course. According to the university´s quality assurance system they have given their recommendations of which subjects that should be given more focus in a revised course description. Relevant field work is organised at various work places as part of the study programme. Teachers actively cooperate with the work placements through research work. The students will have the opportunity to participate in this work as part of their assignments. Nutrition, Food and Culture is divided into six courses, each of 10 credits: ERN100-1, ERN102-1, and ERN103-1 are offered in the autumn, while courses ERN104-1, ERN106-1 and ERN107-1 are offered in the spring. The spring courses are based on the autumn courses.

Learning outcomes After having completed the programme, the student will: have acquired professional and didactic skills related to the teaching of healthy diets be able to cooperate with colleagues and include the field of nutrition, food and culture in new contexts be able to reflect upon his/her own practice and develop his/her own skills related to promoting healthy eating habits to various groups in society

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 IT. Compulsory participation: all lessons with practical work and laboratory work guest lectures and excursions project presentations Please refer to the course brochure for information about compulsory instruction. Should a student be absent during 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 in that work place. Tasks may include for instance 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.

Assessment methods The following assessment methods will be used: portfolio; practical and didactical examinations, group assignments, project assignments with presentations and written, individual examinations. Types of assessment are listed under each course description.

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.

Occupational profiles of graduates and access to further studies The study programme can be included in various bachelor´s degrees, e.g. as the second year in Public Health Work. It can be extended with a 30-credit specialisation and by a master´s degree at other institutions at home or abroad. The programme may be useful as a professional basis for admission to e.g. medicine, physiotherapy, ergonomics, nursing, and social education.

Other information Students must expect some expenses for materials, especially for practical courses. Students must have proper working clothes with regard to hygienic requirements. Course contents are subject to change. Qualification awarded None. 60 credits.

Contact person Study programme coordinator: Anne S. Ask (anne.s.ask@uia.no)