EPN-V2

FKH1100 Art and Design History 1 Course description

Course name in Norwegian
Kunst- og designhistorie
Weight
10.0 ECTS
Year of study
2019/2020
Course history
Programme description

  • Introduction

    The student must have been admitted to the Master’s Programme in Health Sciences.

  • Required preliminary courses

    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 discuss the relevance of food and health in the Sustainable Development Goals
    • can analyze factors that can contribute to sustainable diets and assess sustainable diets against aspects related to nutrition and food security
    • can describe the international human rights system as part of the UN system, including the most important frameworks, with emphasis on rights to food, nutrition and health
    • can discuss facilitators and barriers related to initiatives for a sustainable diet

    Skills

    The student

    • can assess the methods used to analyse sustainability dimensions of diets and food production
    • can apply relevant frameworks to evaluate the achievement of the UN SDGs and assess the implementation of the human rights to adequate food and health

    General competence

    The student

    • can communicate why and how to use a human rights-based approach can be applied when working to achieve food and health-related sustainability goals

  • Learning outcomes

    The following work must have been approved for a student to be permitted to take the examination:

    • a presentation of the project assignment to the class (individually or in groups of up to three students)
    • a peer assessment (individually or in groups of up to three students) subject to given criteria

  • Teaching and learning methods

    A project examination (individually or in groups of up to three students) in the form of a report (up to 2,000 words). One overall grade is awarded each group after the examination.

    The course is conducted in English and the exam paper is given in English. The exam can be answered in English, Norwegian (Bokmål/Nynorsk), Swedish or Danish.

  • Course requirements

    All aids are permitted, as long as the rules for source referencing are complied with.

  • Assessment

    Grade scale A-F.

  • Permitted exam materials and equipment

    All answers are assessed by one examiner.

    An external examiner is used regularly, at a minimum of every third completion of the course. When selecting answers for external evaluation, a minimum of 10 percent of the answers shall be included, with no fewer than 5 answers. The external examiner’s assessment of the selected answers shall benefit all students.

  • Grading scale

    -

  • Examiners

    Vurderes av emneansvarlig og en intern sensor. Ekstern sensur brukes jevnlig.