Table of contents

The course is connected to the following study programs

Teaching language

Norwegian

Recommended previous knowledge

ERN100 Basic Nutrition

Learning outcomes

On successful completion of the course, the students will:

  • demonstrate knowledge about the most important nutritional challenges in Norway in different social classes and different phases of life
  • demonstrate knowledge about individual and societal conditions which influence diets
  • demonstrate knowledge on how dietary data are collected
  • be able to account for the importance of diets in different phases of life
  • demonstrate familiarity with relevant nutritional prevention strategies

 

 

 

Contents

  • Description of diets in various groups of people in Norway
  • Social inequality in diets
  • Individual and societal conditions which influence diets
  • Sources for dietary information
  • Methods for dietary data collection
  • The development in the Norwegian diet
  • The importance of the diet in different phases of life
  • Recommendations on diets and nutrition
  • Norwegian nutrition policies
  • Different kinds of prevention strategies 

Teaching and learning methods

Teaching includes lectures, group work and assignments with following presentations. Part of the teaching is compulsory. Information will be given at the start of the semester and in teh semester plan.

The course workload is estimated at approx. 270 hours.

Examination requirements

Approved requirements for compulsory attendance and completion of work requirements as outlined in the semester plan.

Examinations

A 4-hour written individual examination. Letter grades from A-F will be given.

Student evaluation

The study programme manager, 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.

Offered as a free-standing course

Yes, subject to capacity.

Reduction of Credits

This course’s contents overlap with the following courses. A reduction of credits will occur if one of these courses is taken in addition:

Course Reduction of Credits
HE-104 – Nutrition and Health 2. 10
ERN207 – Food and Society. 10
ERN209 – Food and Society. 10
ERN210 – Mat og entreprenørskap. 10
ERN137 – Introduction to community-oriented nutrition work. 10
Last updated from FS (Felles studentsystem) Oct. 15, 2026 5:57:23 AM