Table of contents

The course is connected to the following study programs

Recommended previous knowledge

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

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 and learning 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

Examinations

A 5-hour at-home individual examination. Letter grades A-F will be given.

Student 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.

Offered as a free-standing course

Yes. Subject to availability or 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
ERN201 – Nordic Food and Food Culture. 5
ERN203 – Nordic Food, Dietary Guidelines and Diets. 5
Last updated from FS (Felles studentsystem) Oct. 15, 2026 7:25:09 AM