ARK2520 Records management governance Course description

Emnet behandler teoretiske og metodiske prinsipper for organisering, styring og kontroll av dokumentasjonsprosesser, samt gir en introduksjon til prinsipper og metoder for kravstilling og evaluering.

Ingen forkunnskapskrav.

Studenten skal etter å ha fullført emnet ha følgende totale læringsutbytte definert i kunnskap, ferdigheter og generell kompetanse:

Kunnskap

• god innsikt i standarder for dokumentasjonsforvaltning og ledelsessystemer for dokumentasjon
• kunnskap om metoder for risikoanalyse og risikovurdering;
• kjennskap til metoder og prinsipper for evaluering
• grunnleggende kunnskap om kravstilling til elektroniske systemer

Ferdigheter

• evaluere dokumentasjonsprosessene og dokumentasjonsforvaltningen i en virksomhet;
• identifisere risikofaktorer knyttet til dokumentasjon
• med utgangspunkt i standarder og lovverk utarbeide forslag til innhold og organisering av internkontroll for dokumentasjon
• identifisere krav til et elektronisk system

Generell kompetanse

• bidra til utvikling og implementering av god praksis innen fagområdet

Arbeidsformene veksler mellom forelesninger, diskusjoner, workshops, selvstudium og gruppearbeid.;;;;;;

Normally taught in English. Taught in Norwegian if no English-speaking students are taking the course.

In this course, students will be given an opportunity to specialise in the significance of nutrition in the prevention and treatment of malnutrition. Obesity is an increasing problem among children and adults, while certain groups of the population are also at risk of undernutrition. Students may choose their target group for the course. The focus will be on methods used to map nutritional problems and status, as well as diet, and to propose measures to prevent and/or treat nutritional problems

Admission to the programme.

After completing the course, the student should have the following learning outcomes defined in terms of knowledge, skills and general competence:

Knowledge

The student

• can describe nutritional challenges found in a specific group of Norwegian society, including the scope, risk factors, mapping of symptoms, prevention and dietary treatment
• can describe how it is possible to update your own skills in a chosen subject area and how to contribute to developing professional practice

Skills

The student

• can map dietary intake and use mapping methods to assess nutritional status
• can calculate and assess the content of energy and nutrients in a diet and assess its composition in relation to recommended nutrient intake
• can reflect on current procedures and methods, and take the initiative to engage in dialogue about the implementation of new knowledge and new work methods

Competence

The student

• can give practical and adapted diet and lifestyle recommendations to a specific group
• can reflect on nursing and/or health professional issues within a chosen subject area

Teaching will follow the basic flipped classroom principles with a combination of online resources in Canvas and (digital) lectures.

None.

Supervised individual written exam

• 2 hours
• Multiple choice assignment

The assignment can be given in English or Norwegian language.