This course is taught in Norwegian and an English translation of the course description is not available.
Recommended prerequisites
ERN100 Basic Nutrition and ERN104 Public health nutrition
Learning outcomes
On succesful completion of the course, students will
demonstrate knowledge on today's global nutrition challenges
be able to describe the development of people's diets through the times - from hunters and gatherers to comsumers in a globalized food world
be able to account for what is meant by a sustainable diet
be able to describe and evaluate Nordic food and food culture in the light of the definition of a sustainable diet
demonstrate insight into the importance of political provisions for the diet
be able to impart central questions related to the subject
be able to reflect on what ethical diets can be, both for the individual and globally
Course contents
The great global nutritional challenges
The history of food and nutrition
The globalization of food
Sustainable diets related to health, the environment, culture, and economy
The Nordic diet, the Mediterranean diet, and other diet patterns
The importance of political guidelines for the diet (health policy, agricultural policy, environmental policy)
Teaching methods
Lectures, plenary discussions, group work, supervision, and assignments with presentation. Parts of the teaching are compulsory. See more details in the semester plan.
The student workload is estimated to approx. 270 hours.
Examination requirements
Satisfactory participation in compulsory teaching and successful completion of work requirements according to the semester plan
Assessment methods and criteria
A 5-hour at-home individual examination. Letter grades A-F will be given.
Evaluation
The person responsible for the course, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.