Programme description for Public health nutrition, One-Year Programme (2023–2024)
Facts about the program
- ECTS credits:
- 60
- Study duration:
- 1 year
- Organisation:
- Full-time
- Campus:
- Campus Kristiansand
- Study level:
- One-year programme
Table of contents
Study Model
Autumn 2023
Compulsory courses
- ERN137 Introduction to community-oriented nutrition work Course page missing 10 stp
- ERN138 Food, nutrients and dietary recommendations Course page missing 10 stp
- IDR138 Exercise Physiology and Basic Sports Nutrition 10 stp
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Spring 2024
Compulsory courses
- ERN136 Nutrition policy Course page missing 10 stp
- ERN139 Nutrition and metabolism Course page missing 10 stp
- HEL103 Planning and Project Work 10 stp
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Learning outcomes
Knowledge:
On successful completion of the study programme, students will:
- have a broad knowledge of food, contents of food and its importance to the individual and to the society
- have a broad knowledge of basic nutrition
- be able to explain how diets are related to health
- have knowledge of challenges related to nutrition in various groups of people
- have knowledge of food safety and food as raw materials
Skills:
On successful completion of the study programme, students will:
- be able to seek, assess and refer to information and literature on diets, and present it in order to illustrate a problem
- have practical skills and be able to apply relevant theories in order to cook according to diet recommendations
- be able to plan, carry out and evaluate practical activities based on an ethical and sustainable consumption
General competence:
On successful completion of the study programme, students will:
- have an insight into differences in diets and food culture in society
- be familiar with innovative ideas and processes within the field
- be able to communicate the ingredients of a health promoting diet
Admission requirements
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. Main topics are nutrition, health, diet, food knowledge, food in different cultures, food safety and practical activities.
Nutrition, Food and Culture is divided into six courses, each of 10 credits: ERN100, ERN102, and ERN111 are offered in the autumn, while courses ERN104, ERN106 and ERN112 are offered in the spring. The spring courses are based on the autumn courses.
Teaching and learning methods
Lectures, individual assignments, group assignments, demonstrations, practical work, excursions, project work, and the use of IT.
Compulsory participation requirement:
- in all lessons with practical work (100% attendancy rate)
- at project presentations
- at excursions and selected topics
Please refer to the course brochure for information about compulsory instruction requirements. Please refer to the University's Guidelines for compulsory instruction and other compulsory student participation.
Assessment methods
Portfolio, practical and didactical examinations, project assignments with presentations and written, individual examinations. Types of assessment are listed under each course description.
Internationalisation
Occupational profiles of graduates and access to further studies
The study programme can be included in the university's bachelor's programme in Nutrition, Food and Culture. It can also be included as the second year in the bachelor's programmes Physical Education and Sport, as well as in Public Health Work.