Purpose
Contact person
- ida.ulrikke.valand@uia.no
- Phone
- +47 38 14 23 69
The aim of the project is to develop, test, and evaluate a university course designed to promote generic knowledge, skills, and competencies in diet and nutrition, with a view to supporting students’ own health, the health of their future children, and environmental considerations. The long-term goal of the project is to establish the course as one of several generic, credit-bearing life skills courses that can be included in any bachelor’s degree.
Project description
Thirteen focus group interviews with a total of 60 students from across the University of Agder were conducted in spring 2019. In these interviews, we explored students’ thoughts and reflections on challenges related to diet in the context of health, the environment, and considerations for the health of future children. We also asked whether students perceived such a course (Skills for Life) as relevant, and what they believed the course should include. The information gathered from the focus groups formed the basis for developing a draft course outline, which was further discussed and refined in collaboration with 12 students from the original focus groups. Some of the learning activities were tested and evaluated by bachelor’s students in nutrition.
The Skills for Life course consists of ten practical kitchen sessions in which students complete tasks, discuss, cook, and eat together. We have also developed a digital resource that includes videos, assignments, and literature for each session, in addition to 35 recipes and a podcast. The course is based on the national dietary guidelines and focuses on how to prepare quick, healthy, affordable, and sustainable meals.
The course was piloted with 28 UiA students in autumn 2023, representing all faculties and the teacher education department. The course is being evaluated both quantitatively through questionnaires and qualitatively through observation forms and individual interviews with 10 of the participants. Preliminary findings indicate that the course was well received by the participants, although we observed some attrition as the semester progressed. We expect to publish both the quantitative and qualitative evaluations in 2025.
Project group
- nina.c.overby@uia.no
- Phone
- +47 38 14 13 24
- elisabet.r.hillesund@uia.no
- Phone
- +47 38 14 12 85
- tormod.bjorkkjar@uia.no
- Phone
- +47 38 14 14 22
- charlotte.kiland@uia.no
- Phone
- +47 38 14 16 89
- froydis.n.vik@uia.no
- Phone
- +47 38 14 18 55
- ida.ulrikke.valand@uia.no
- Phone
- +47 38 14 23 69
- camilla.bjornes@uia.no
- julie.nordli@uia.no
- Phone
- +47 38 14 27 13
Results
Valand IU, Øverby NC, Strömmer S, Barker M, Bjornes C, Nordli J, et al. (2022) “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course. PLoS ONE 17(4): e0260890. https://doi.org/10.1371/journal.pone.0260890
Valand IU, Bjørkkjær T, Kiland C, Hillesund ER, Vik FN, Øverby NC. Feasibility of a dietary life skills course aimed at fostering cooking skills and a healthy diet among university students. Pilot Feasibility Stud. 2025 Jul 17;11(1):100. doi: 10.1186/s40814-025-01680-y. PMID: 40676658; PMCID: PMC12273360.