MAPHN4100 National and Global Nutrition Challenges Course description

The course builds on KJM2400 Biochemistry and KJTS3100 Biotechnology.

SERNB2100 eller tilsvarende

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

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 critically assess how diet affects the development and risk of obesity and diet related non-communicable diseases
• can critically discuss the scientific evidence that forms the basis for dietary guidelines and nutrient recommendations
• can discuss different types of food systems and analyse the interconnection between diet and sustainability, food production and consumption locally and globally
• can discuss the social, political, economic and cultural factors that have an impact on food consumption among different population groups
• can discuss the development of public health nutrition as a professional practice

Skills;

The student

• can apply relevant explanatory models and theories in the understanding of changes in diets and unequal distribution of diet and health
• can assess and evaluate the prevalence and distribution of nutrition-related health challenges in different population groups;

General competence ;;

;The student

• can convey scientific perspectives and results from own academic work

The course uses varied, student-active work methods. The course uses a blended learning approach that combines digital learning resources (e.g. videos, lectures and knowledge tests) and sessions on campus. There are three two-day teaching sessions on campus. Students will also have a one-day observation internship at a relevant workplace. Students must schedule this themselves based on a list of available institutions and organisations.

The students will choose the topic of their written assignment from a selection of topics at the first session, and work with this independently or in groups until the last session. The assignment is presented to the other students as an oral presentation or poster presentation.

The students are also given access to a pool of tasks they can use in order to practice different course topics which can be used as a task for the oral examination.

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

• A written assignment of up to 3,000 words (individually or in groups of two to three students)
• Presentation of the assignment in a plenary session - oral or poster presentation;
• A reflection note of up to 1,000 words, or a video/audio file of up to five minutes from the one-day observation internship at a relevant workplace

Individual oral examination where the candidate draws a task, up to 20 minutes.;

The course is taught in English. Students may choose to conduct the examination in a Scandinavian language (Norwegian, Swedish or Danish).

No aids are permitted.

Grade scale A-F.

All examinations are assessed by an internal and an external examiner.

Etter fullført emne har studenten følgende læringsutbytte definert i kunnskap, ferdigheter og generell kompetanse:

Kunnskap

Studenten har kunnskap om de ulike metoder som brukes ved kostholdsundersøkelser og kan

• beskrive hvilke typer data de ulike metodene gir
• diskutere styrker og svakheter ved ulike metodevalg
• diskutere og begrunne valg av metoder for ulike formål

Studenten

• har kunnskap om hvordan man kan utforske validiteten og reproduserbarheten av kostholdsdata
• kjenner til hvordan en matvaretabell kan sammenstilles
• har kunnskap om ulike måter å fremstille kostholdsdata på (energi- og næringsstoffinntak, matvaregrupper, frekvensinntak, indekser og kostholdsmønster)
• har kunnskap om hvordan anbefalingene for inntak av næringsstoffer kan benyttes når man vurderer resultater fra kostholdsundersøkelser

Studenten har kunnskap om ulike metoder som brukes for å beskrive energiforbruk og kan

• beskrive hvilke typer data de ulike metodene gir
• diskutere styrker og svakheter ved ulike metodevalg
• diskutere og begrunne valg av metoder for ulike formål

Ferdigheter

Studenten

• kan anvende matvaretabeller og programvare for næringsberegning
• kan registrere, beregne og vurdere matinntak i praksis
• kan registrere energiforbruk i praksis
• kan gjennomføre antropometriske målinger etter vitenskapelig krav om standardisering og presisjon
• kan presentere resultater basert på statistiske analyser

Generell kompetanse

Studenten

• har innsikt i hvordan man kan kvalitetssikre innsamling av data om kostvaner, fysisk aktivitet og ernæringsstatus
• kan utveksle synspunkter og erfaringer om hvordan man kan vurdere av kvaliteten på innsamlede data om kostvaner, fysisk aktivitet og ernæringsstatus