Nutrition. Page 1 of 8 NUTRITION

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1 NO EN Nutrition NUTRITION ECTS Credits 30 Study level One term programme Start semester Autumn 2016 Teaching language Norwegian Faculty Campus Faculty of Professional Studies Bodø Application deadline 5/15/2016 JAN ARNE PETTERSEN Programme coordinator Studie- og praksisleder Phone: GISLE PETTERSEN Academic advisor Rådgiver Phone: JOB OPPORTUNITIES FURTHER EDUCATION ADMISSION REQUIREMENTS Page 1 of 8

2 Programme overview 1ST STUDY YEAR OVERVIEW Autumn 2016 Nutrition 1 ER350L 15 SP Mandatory courses 30 ECTS Credits Spring 2017 Nutrition 2 ER351L 15 SP Page 2 of 8

3 Study plan EXAMINATION REGULATIONS, ASSESSMENT AND GRADING The Norwegian system for grading and assessment using the letter grades A - F, in which A denotes the best/highest grade and F denotes "not passed". Work can also be assessed as "passed", "not passed", "approved" and "not approved".refer to applicable legislation, rules and regulations QUALIFICATIONS REQUIREMENTS AND REGULATIONS Refer to applicable legislation, regulations and related guidelines COSTS No special costs except semester registration fee and syllabus literature. SPECIFIC ARRANGEMENTS FOR RECOGNITION OF PRIOR LEARNING Admission based on real life and work experience (formal, informal and non-formal prior learning) according to current Norwegian regulations. PROGRAMME EVALUATION The study programme is evaluated annually by students using course evaluation studies and by the programme director. The evaluations are included in the university s quality assurance system Page 3 of 8

4 Subject descriptions (2) Nutrition 1 ER350L Builds on a basic understanding of human nutrition and physiology and interactions between food, lifestyle and health. The focus will be particularly aimed at how diet can affect the risk of developing disease, and how food can be used to promote good health. No costs except semester registration fee and syllabus literature NUTRITION 1 ER350L ECTS Credits 15 Level Graduate degrees Course type Compulsory Start semester Autumn 2016 Year of study Course location Faculty Teaching language Application deadline 1st study year Bodø Faculty of Professional Studies JAN ARNE PETTERSEN Course coordinator Studie- og praksisleder Phone: jan.a.pettersen@nord.no LEARNING OUTCOMES Knowledge Have extensive knowledge about food, food's content and its importance for the individual and society Have a broad knowledge of basic nutrition Know the knowledge base for official dietary and nutritional recommendations Have knowledge of dietary recommendations, nutritional advice and nutritional needs of different population groups as infants, children, adolescents, pregnant women, nursing mothers, the elderly, immigrants, vegetarians and athletes Have knowledge of dietary recommendations, nutritional advice and nutritional needs of different groups of overweight, cancer, metabolic syndrome, type 2 diabetes, allergies, celiac disease, lactose intolerance, children with special needs such as children with congenital heart disease and children with various eating problems Skills Provide dietary to individuals and different population groups Explain and disseminate research basis for the official dietary guidelines and nutritional recommendations. Explain how various nutrients traded and works in the body Could implement nutrition programs in different population groups Explain how nutrition work is organized in health care Explain societal factors that influence diet General competence Contribute to the development of knowledge and critical reflection within nutrition and cooperate with various health professions Reflect critically on their own and others' research Have insight into how diet and food culture varies in society Page 4 of 8

5 PREREQUISITIES The program builds on completed Bachelor's degree, second degree or qualifications of minimum 3 years duration, or education approved as equivalent. Relevant programs that can meet the requirement. Teachers with relevant specialization in food and health The lecturer in nutrition, health and enviroment studies Physiotherapist Occupational Therapist Food service management Nurse Vocational Teacher in Hotel and Food Vocational Teacher of health studies Other relevant higher education RECOMMENDED PRIOR KNOWLEDGE None RECOMMENDED OR REQUIRED READING Bere, E. & Øverby, N. C. (2011). Om mat og ernæring: en introduksjon til hva man bør spise. Kristiansand: Høyskoleforlaget Aune, T. (2007). Næringsmiddeltoksikologi: tilsetningsstoffer, miljøgifter og naturlige toksiner (2. utg.). Kristiansand: Høyskoleforlaget. Pedersen, J. I., Hjartåker, A. & Anderssen, S. (2009). Grunnleggende ernæringslære. Oslo: Gyldendal akademisk.. Helsedirektoratet. (2010). Utviklingen i norsk kosthold kortversjon (IS-1784). Oslo: Helsedirektoratet. kortversjon_698204] Helsedirektoratet. (2012). Kosthåndboken veileder i ernæringsarbeid i helse- og omsorgstjenesten ( IS-1972). Oslo: Helsedirektoratet. Hentet fra %20Kosthaandboken_Rev2014.pdf Meld. St. 34 ( ) (2013). Folkehelsemeldingen : God helse felles ansvar. Oslo: Helse- og omsorgsdepartementet. Hentet fra Mattilsynet, Helsedirektoratet & Universitetet i Oslo. (2006). Den store matvaretabellen., Nasjonalt råd for ernæring (2011). Kostråd for å fremme folkehelsen og forebygge kroniske sykdommer Metodologi og vitenskapelig kunnskapsgrunnlag Oslo: Helsdirektoratet Helsedirektoratet. Norske anbefalinger for ernæring og fysisk aktivitet (IS-1219). Oslo: Sosial- og helsedirektoratet. TEACHING ACTIVITIES AND METHODS Lecture in lecture hall, kitchen and online, lab work, field trips, group, self-study, led seminars, practical, theoretical exercises and discussions ASSESSMENT AND EXAMINATIONS Compound evaluation (first instance 2015 autumn). Portfolio, worth 30/100 of the grade (first instance 2015 autumn). Home examination, 1 Weeks. Worth 70/100 of the grade (first instance 2015 autumn). PRACTICE Not applicable. COURSE EVALUATION The study programme is evaluated annually by students by way of course evaluation studies (mid-term evaluation and final evaluation). These evaluations are included in the university s quality assurance system. Page 5 of 8

6 Nutrition 2 ER351L The course focuses on how to promote good nutrition and health, and preventing nutrition-related health problems at individual, household, household and institutional levels. The program will do the candidates able to participate in health promotion and preventive health care, where it specifically to focus on different strategies and measures that can help to promote healthy eating. Health promotion and preventive includes society's total effort to improve public health. Students will translate knowledge about the connections between food, nutrition, health and society to theory-based measures and advice about health diet tailored to different population groups. Eating habits are an important part of identity and quality of life, which is closely linked to the historical, cultural and sociological aspects of food production and -Access, distribution and consumption over time. No costs except semester registration fee and syllabus literature NUTRITION 2 ER351L ECTS Credits 15 Level Graduate degrees Course type Compulsory Start semester Spring 2017 Year of study Course location Faculty Teaching language Application deadline 1st study year Bodø Faculty of Professional Studies JAN ARNE PETTERSEN Course coordinator Studie- og praksisleder Phone: jan.a.pettersen@nord.no Page 6 of 8

7 LEARNING OUTCOMES Knowledge Know the basics of evidence based nutritional science Have knowledge of how nutrients together in the body so as to maintain energy balance The relationship between diet, physical activity and health Have knowledge of the most common nutrition challenges of a lifetime in pregnant women, nursing mothers, infants, toddlers, youth and seniors Have knowledge about nutrition challenges at particularly vulnerable groups in Norwegian society Have knowledge about various aspects of nutrition-related lifestyle diseases such as obesity, type 2 diabetes, cardiovascular disease and cancer risk Factors prevalence prevention Have knowledge of symptoms, disease progression and treatment of nutrition-related lifestyle diseases Have knowledge of how to describe and perform selected methods for the assessment of nutritional status Have knowledge about how physical activity can be used in preventive health Have knowledge of ingredients and how raw use, food identity and quality Skills Use relevant methods within in nutrition epidemiology, nutrition and diet research Working with diet issues in municipal, working with preventive nutrition programs Working with nutrition issues nationally and internationally Can perform anthropometric measurements in adults to understand the meaning of such measurements to assess nutritional status Making simple statistical calculations and present the results in an oral presentation General competence Identify and argue about fundamental ethical issues in national and international nutrition Reflect critically on their own role as advisor, both at the individual and societal level, participate in scientific debates within the field PREREQUISITIES The program builds on completed Bachelor's degree, second degree or qualifications of minimum 3 years duration, or education approved as equivalent. Relevant programs that can meet the requirement. Teachers with relevant specialization in food and health The lecturer in nutrition and health studies Physiotherapist Occupational Therapist Cost Economist Nurse Vocational Teacher in Hotel and Food Vocational Teacher of health studies RECOMMENDED PRIOR KNOWLEDGE ER350L Nutrition 1 RECOMMENDED OR REQUIRED READING Bere, E. & Øverby, N. C. (2011). Om mat og ernæring: en introduksjon til hva man bør spise. Kristiansand: Høyskoleforlaget Aune, T. (2007). Næringsmiddeltoksikologi: tilsetningsstoffer, miljøgifter og naturlige toksiner (2. utg.). Kristiansand: Høyskoleforlaget. Pedersen, J. I., Hjartåker, A. & Anderssen, S. (2009). Grunnleggende ernæringslære. Oslo: Gyldendal akademisk.. Helsedirektoratet. (2010). Utviklingen i norsk kosthold kortversjon (IS-1784). Oslo: Helsedirektoratet. kortversjon_69 Helsedirektoratet. (2012). Kosthåndboken veileder i ernæringsarbeid i helse- og omsorgstjenesten ( IS-1972). Oslo: Helsedirektoratet. Hentet fra %20Kosthaandboken_Rev2014.pdf Meld. St. 34 ( ) (2013). Folkehelsemeldingen : God helse felles ansvar. Oslo: Helse- og omsorgsdepartementet. Hentet fra Mattilsynet, Helsedirektoratet & Universitetet i Oslo. (2006). Den store matvaretabellen., Nasjonalt råd for ernæring (2011). Kostråd for å fremme folkehelsen og forebygge kroniske sykdommer Metodologi og vitenskapelig kunnskapsgrunnlag Oslo: Helsdirektoratet Helsedirektoratet. Norske anbefalinger for ernæring og fysisk aktivitet (IS-1219). Oslo: Sosial- og helsedirektoratet. MODE OF DELIVERY Session based. Page 7 of 8

8 TEACHING ACTIVITIES AND METHODS Lecture in lecture hall, kitchen and online, lab work, field trips, group, self-study, led seminars, practical, theoretical exercises and discussions ASSESSMENT AND EXAMINATIONS Compound evaluation (first instance 2016 spring). Portfolio, worth 30/100 of the grade (first instance 2016 spring). Written examination, 4 Hours. Worth 70/100 of the grade (first instance 2016 spring). COURSE EVALUATION Study program is evaluated annually by students by subject studies (mid-term evaluation and evaluation). These evaluations are included as part of the university's quality assurance system. Page 8 of 8