Programme description for Public health nutrition, One-Year Programme (2026–2027)

On successful completion of the programme, the candidates will:

Knowledge

• have knowledge of key topics in nutrition from a human biology perspective
• have knowledge of key topics, theories and issues in community-oriented nutrition work
• have knowledge of Norwegian nutrition policy and its significance for the practice of community-oriented nutrition work
• have knowledge of the history, traditions, uniqueness and place of nutrition in society
• have knowledge of influencing factors for food choices
• recognise key challenges related to nutrition, health and sustainability

Skills

• be able to plan measures that are relevant to community-oriented nutrition work based on professional knowledge, theories and relevant methods
• master relevant professional tools and forms of expression within community-oriented nutrition

General competence

• be able to communicate key subject matter both in writing and orally to different target groups
• be able to exchange and discuss views with people from different professional backgrounds
• recognise ethical issues within the nutrition profession

Higher Education Entrance Qualification

Adequate nutrition is a fundamental prerequisite for growth, development, learning, function and health throughout the life cycle. Food and meals are of great importance for well-being and well-being and are an important part of everyday life for most people. Although most people in Norway meet their energy needs, the Global Burden of Disease project shows that inappropriate diet and eating patterns are among the factors that contribute most to disease, health loss and reduced function and well-being in this country. At the same time, the composition of the diet has an impact on the environment through the climate footprint and thus on living conditions in the short and long term. The population's diet and nutritional status are therefore of great importance from a public health perspective.
The causes and consequences of unbalanced nutrition are many and complex. Opportunities for good nutrition are influenced by societal structures such as laws and regulations, political decisions, economic conditions, access to healthy food and the dietary and nutritional expertise of individuals and other stakeholders. This means that efforts to promote health and well-being through good nutrition must be based on solid knowledge of such factors.
The one-year programme in Public health nutrition will provide students with knowledge of diet and nutrition, knowledge of dietary and nutritional challenges in the population and knowledge of social structures and nutrition policy guidelines that affect the population's diet.
The courses included in the one-year programme in Public health nutrition cover food knowledge, dietary guidelines and nutrient recommendations, occupational physiology with basic sports nutrition, community nutrition work, human metabolism, and national and global nutrition policy. The programme will also promote generic skills related to project work.

The teaching and learning methods in the programme will promote in-depth learning and practical skills, and build on the learning outcome descriptions so that the students achieve these. In addition to lectures, student-active teaching methods will be actively used, such as seminars, group work, collaborative projects, practical exercises in the kitchen and computer laboratory, demonstrations, role plays and student presentations.
The digital learning platform Canvas is used as a communication channel for the study programme. Parts of the teaching in the individual courses are compulsory. See the individual course description for further information.

Various forms of assessment are used to best ensure the coherence between the various courses' learning outcomes, teaching and working methods and to ensure the integrity and quality of the programme. Forms of assessment in the study programme include written school exams, multiple-choice exams, home exams over two or more days and oral exams in groups. It varies from course to course whether exams are conducted individually or in groups. See the individual course description for further information.

The major nutritional challenges are global. It is therefore important to have an international perspective on the challenges. Students will encounter global perspectives throughout the study programme. The language of instruction in the study programme is Norwegian, but some teaching will be given in English. There will also be English syllabus literature.

The one-year study programme in Public health nutrition can be included as a minor in bachelor's programmes at UiA, such as the bachelor's programmes in Public health work, Sports and Exercise Science, and Communication.
Competence in community-oriented nutrition can be important for positions in the public sector at municipal, county or state level. The competence can also be used in information activities and in voluntary organisations that operate in arenas where diet and nutrition are part of the offer or are part of the health promotion work.

Study programme evaluation is conducted annually in the programme committee in accordance with the Quality System, section 4.2. Before the meeting of the study programme committee, the student representative may obtain suggestions and ideas from fellow students.

Some self-payment must be expected in connection with cooking activities in courses where practical cooking is included. This will be stated in the relevant course descriptions.