Studyinfo subject SERNB3100 2019 HØST
SERNB3100 Nutrition Policy, Project Planning and Evaluation Course description
- Course name in Norwegian
- Ernæringspolitikk, prosjektplanlegging og evaluering
- Study programme
-
Bachelorstudium i samfunnsernæring
- Weight
- 15.0 ECTS
- Year of study
- 2019/2020
- Schedule
- Programme description
- Course history
-
Required preliminary courses
None
Learning outcomes
Upon completion of the course, the student will have obtained the following learning outcomes, defined as knowledge, skills and general competencies:
Knowledge
The student
has broad knowledge of different strategies and arenas for health promotion and disease prevention in Norway, the European Union (EU), and internationally
is familiar with the main principles for the planning, implementation, follow-up and evaluation of strategies and measures to improve the food and nutrition situation in different populations
can describe developments in Norwegian, regional and international nutrition policies, including key political documents/white papers, action plans, and development policy
has knowledge of elements that can be part of an international, regional, national and local nutrition policy, based on international strategic proposals (WHO, FAO, etc.)
can describe the relation between nutrition and development goals at the national, regional and international level
has knowledge of important national organizations working along the food-nutrition-health axis
has knowledge of international nutrition policy, relevant UN organizations, and important food and nutrition conferences
has knowledge of laws and regulations regarding foodstuffs
Skills
The student
can plan, organize and implement measures in collaboration with relevant actors in society
can evaluate own work, and work done by others
General competencies
The student
can plan and implement projects, alone, or in collaboration, using different strategies for health promotion and disease prevention, in accordance with ethical requirements and guidelines
Content
Health promotion and disease prevention
Food and nutrition as part of living conditions
Nutrition policy
Food laws and regulations
Actors, arenas and roles
Nutrition measures
Project cycle, including budgets
Leadership
Evaluation of strategies and measures
Teaching and learning methods
The learning and teaching methods consist of discussions based on literature, lectures, group work, visits to institutions, practical exercises in the community, and self-study.
Course requirements
The following assignments must be approved before the final examination:
Active participation in the planning and organization of a Nutrition Seminar*.
Hand in a short report from Nutrition Seminar (maximum one page per group).
* Nutrition Seminar is a full-day seminar on a chosen topic involving external guest speakers, that is open to both external and internal participants
Assessment
Individual oral exam, 15 minutes, 48 hour preparation. Individually prepared PowerPoint used during the oral exam is part of the overall assessment.
Permitted exam materials and equipment
None
Grading scale
A graded scale from A to F where A to E represents passes and F represents a fail.
Examiners
Two internal examiners