M1GMT2100 Mathematics 1, Subject 3 Course description

Graded scale A-F

1) One internal examiner

2) Two internal examiners

External examiners are used regularly.

MAEN/MAEND4200 Energy use and indoor climate, MAEN/MAEND4500 Heating and cooling in buildings and MAEN/MAEND4600 Ventilation Design.

Language of instruction: English (Norwegian if no English-speaking students have registered for the course)

Food and health are central to the sustainability challenges the world faces. Food production contributes to global environmental and climate changes and to the uneven use of resources threatening food security and health in different countries. The United Nations (UN) Sustainable Development Goals (SDGs) is a joint action to eradicate poverty, fight inequality and stop climate change by 2030. Achieving the SDGs requires professionals who have knowledge of both the challenges and possible solutions locally and globally.

In this course, students will gain insight into the SDGs, and the UN system as a leading actor in achieving the SDGs. Students will learn how different food systems and different forms of production affect the environment, food security and health. Students will further learn about how a human rights-based approach can be used to achieve the sustainability goals and how the rights to food and to health can be promoted as part of international human rights and which obligations states have.

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

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

The course will use different student-active work methods. The course uses a blended learning approach that combines digital learning resources (e.g. videos, lectures and knowledge tests) and with classroom and/or digital teaching.

The students will choose the topic of their project assignment at the beginning of the course n, and work on it independently or in groups until the examination.

Det benyttes en gradert karakterskala fra A til E for bestått og F for ikke bestått eksamen.

The course forms a broad theoretical basis in biomedical subjects and comprises cellular communication, gene regulation and control of cell growth. It focuses on differences between normal conditions and various pathological conditions.