FHA318 Basics in nutrition and health

Contents and structure

This is an introductory course where students get familiar with nutritional content of foods, the connection between nutrition and health, and the cultural and social aspects of food and meals in a public health perspective. It will also explore eating habits as well as determinants of eating behaviors.

The course must have a maximum of 30 students (norwegian and international students).

Learning Outcome

By the end of this course, students will have the following learning outcome:

Knowledge

Students

• have a basic knowledge of sources of nutrients and how those nutrients are absorbed, stored, and metabolized
• have a basic knowledge of the current scientific evidence on the role of nutrition in health and public health policies related to nutrition
• have knowledge about the development of eating habits and other factors influencing eating behaviour

 

Skills

Students

• can explain basic concepts relating to nutrition and health in a community context
• can differentiate between reliable and unreliable sources for information concerning nutrition
• have basic cooking skills and can prepare safe food

 

General qualifications

Students

• can evaluate the nutritional content of foods and plan meals according to recommendations and needs of different groups
• can apply concepts related to prevention and health promotion in the community related to nutrition

Entry requirements

None

Teaching methods

The course combines lectures with group discussions and practical work in the kitchen, which are based on the theoretical lectures and discussions. There will be compulsory learning activities regarding learning outcomes to allow students to take an active role in the learning process. In addition, students work on written assignments individually and in groups. The course might include short educational excursions (70-80 NOK for public transport). 

Students need to cover costs for the practical work in the kitchen (300 NOK/student). 

Compulsory learning activities

The course includes compulsory learning activities which must be completed and passed before the exam. There are compulsory attendance and requirements for active participation of the student in teaching with compulsory learning activities.

1. Written individual assignment. Students submit a report where they record, evaluate and reflect on dietary intake.
2. Group written assignment. In connection with the practical sessions in the kitchen, a written report must be submitted after each session. 
3. Group practical assignment related to dissemination of nutritional topics to target groups.

Assessment

Written school exam, 4 hours (English or Norwegian).

Grades: A-F, where F is not approved.

Examination support material

None

More about examination support material