Programplaner og emneplaner - Student
MAERN4100 Energy and Nutrients Course description
- Course name in Norwegian
- Energi og næringsstoffer
- Study programme
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Master's Programme in Health Sciences - specialisation in Nutrition Competencies for Health ProfessionalsMaster's Programme in Health Sciences - specialisation in Nutrition Competencies for Health Professionals
- Weight
- 10.0 ECTS
- Year of study
- 2023/2024
- Curriculum
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FALL 2023
- Schedule
- Programme description
- Course history
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Introduction
I Engelsk og engelskdidaktikk 1 får studentene avansert kunnskap om hvordan barn og unge tilegner seg språk (med vekt på begynneropplæringen for studenter på trinn 1-7) og videreutvikling av de grunnleggende ferdighetene. Sentralt står også vurdering (inkludert e-assessment og utvikling av vurderingsoppgaver og -kriterier) og valg av tekster som kan bidra til elevenes språkutvikling, nytenkning og evne til refleksjon. I arbeid med tekst legges det vekt på studiet av sammensatte tekster og tekstproduksjon ( multimodal design). Sentralt i Engelsk og engelskdidaktikk 1 står utvikling av avansert digital kompetanse hos studentene, arbeid med vurdering og multimodal tekstproduksjon.
Recommended preliminary courses
The course builds on human biology corresponding to knowledge acquired from a bachelor’s degree in health sciences.
Required preliminary courses
The student must have been admitted to the Master’s Programme in Health Sciences and hold authorisation as healthcare personnel.
Learning outcomes
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 energy metabolism and its regulation mechanisms
- can explain the function and conversion of and the need for macro and micronutrients
- can discuss common nutritional challenges in various groups of the society
- can discuss advantages and disadvantages within dietary assessment methods
Skills
The student
- can assess the nutritional content of food products and compare different food groups’ contribution to the overall diet
- can calculate and assess the content of nutrients and energy in relation to needs using appropriate tools
General competence
- The student can assess and present problems, reasoning and conclusions related to the conversion of energy and nutrients
Teaching and learning methods
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.
Course requirements
The following must have been approved in order for the student to take the examination:
- A multiple choice test with a minimum of 80% correct answers by the given deadline.
Assessment
An individual home examination over 48 hours in the form of a case assignment - written report based on a given template. Scope: 2,000 words (+/- 10%).
Permitted exam materials and equipment
All aids are permitted, as long as the rules for source referencing are complied with.
Grading scale
Grade scale A-F.
Examiners
All examinations are assessed by an internal and an external examiner.
Overlapping courses
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