KDM2410 Active wear Course description

I emnet Active Wear/sport vektlegges kunnskapsutvikling gjennom design, form, funksjon, materialer og teknikk i utvikling av funksjonelle klær. Materialitet, kultur og livsstil er sentrale perspektiver i emnet og sees i sammenheng med nordiske klimatiske forhold og sportsutøvelse.

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

LÆRINGSUTBYTTE

Etter gjennomført emne beskrives studentens kunnskap, ferdigheter og generelle kompetanse slik:

Kunnskap

Studenten

• har kunnskap om produksjonsmetoder, egnede teknikker og materialers egenskaper ved utvikling av funksjonelle klær for fritid og sport
• har kunnskap om bærekraft knyttet til tekniske tekstiler .
• har kjennskap til relevant forsknings og utviklingsarbeid innen fagområdet.

Ferdigheter

Studenten

• kan utvikle en egen kolleksjon for fritid og/eller sport
• kan bygge form ved hjelp av manuelle og digitale verktøy.
• kan design og produksjon av klær i forhold til funksjon, form, teknikk og materialer.

Generell kompetanse

Studenten

• kan reflektere, analysere og se sammenhengen mellom funksjon, form, teknikk og materialer.
• kan planlegge og gjennomføre varierte arbeidsoppgaver og prosjekter som strekker seg over tid, alene og som deltaker i en gruppe, og i tråd med etiske krav og retningslinjer.
• kan vurdere egnede arbeidsmetoder for eget arbeid .

Language of instruction: Norwegian

In this course, students will learn how to make simple nutritional assessments and how to provide dietary advice for users and patients. Different types of special diets and nutritional supplements are discussed in this context. The students will be given an introduction to rules and regulations concerning practical nutrition work, including the roles of different expert groups in this work.

The student must have been admitted to the Master’s Degree Programme in Health Sciences - Specialisation in Nutrition Competencies for Health Personnel.

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 how key nutritional challenges are treated using diet in selected user and patient groups
• can discuss how clinical conditions in different phases of a disease’s development (during treatment, after treatment has been concluded, at the end of life) are related to food intake and appetite
• can discuss dietary treatment in relation to common diet-related allergies, intolerances and diseases of the digestive system
• can assess the need for and compare different types of special diets and nutritional supplements
• can describe how the effect of certain medication can affect nutritional status, and vice versa

Skills

The student

• can perform a simple nutritional assessment of users and patients
• can provide dietary advice

General competence

The student

• can discuss ethical aspects related to dietary treatment of disease
• knows responsibilities in multidisciplinary nutritional work and can collaborate with clinical dietitians and other health professionals

The course will be mainly online, except for one seminar on campus during the start of the course. The online course will involve presentations, seminars and supervision. The course will use varied, student-active working methods, individually and in groups. The student is responsible to be up-to-date on activities and academic content in the learning platforms.

The following must have been approved in order for the student to take the examination:

• Preparation of a diet for a group selected by the student - report of 1,000 words +/- 10%
• A multiple choice test with a minimum of 80% correct answers by the given deadline.

An individual oral examination lasting 10 minutes. Digital presentation and 10-minute examination through a video conversation, based on a given topic. 48 hours’ preparation time. The digital presentation must be a video presentation with good sound and will form part of the grounds for assessment.

Grade scale A-F.