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 role of food and meals in a public health perspective. Main topics of the course include dietary sources, physiological role, and recommendations of macro- and micronutrients. The course will also briefly address the rationale for the development of dietary guidelines and selected nutrition policies.

Learning Outcome

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

Knowledge

Students

• have knowledge on dietary sources, physiological role and the requirements of macro- and micronutrients
• have knowledge of challenges related to nutrition through the life cycle
• have knowledge of the rationale for development of current dietary guidelines and selected nutrition policies
• have knowledge on different methods in nutritional research

Skills

Students

• can explain basic concepts relating to nutrition and health
• can differentiate between reliable and unreliable sources of information concerning nutrition
• have basic cooking skills and can prepare safe food in line with the Norwegian dietary guidelines
• can apply basic methods for dietary assessment
• can communicate dietary information to different target groups
• can write an academic text

General qualifications

Students

• can evaluate the nutritional content of meals and plan diets according to dietary recommendations for specific groups
• can describe the connection between nutrition and health in a public health perspective
• can adapt dietary information and guidelines for different target groups

Entry requirements

None

Teaching methods

The course combines lectures with group discussions and practical work in the kitchen. There will be compulsory learning activities in connection with 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 (80 NOK/student 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 approved by a subject teacher before the exam. There are compulsory attendance and requirements for active participation. More information will be given during the first lecture.

1. Written individual assignment. Students submit a report where they record, evaluate and reflect on dietary intake.
2. Group practical assignment related to dissemination of nutritional topics to target groups.
3. Participate in practical kitchen sessions

If a compulsory learning activity is assessed as not approved, written feedback will be given. Students who get one or more learning activities assessed as not approved are offered a chance to correct them (1 time) or carry out an alternative work activity given by the lecturer. The date of the new attempt must be within the current semester and given deadlines, and no later than three weeks before the exam.

Assessment

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

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

Examination support material

None

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