MALKA215 Kompleks menneskelig atferd Emneplan

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Coursework requirements from MALK4000-401, MALK4000-403, MALKA211, MALKA212, and MALKA214 or equivalent must be approved to participate and submit coursework requirements in MALKA215.

On successful completion of the course the student has the following learning outcomes classified as knowledge:

Knowledge

The student can

• describe and discuss radical behaviorism as a philosophy of science
• describe and discuss important aspects of verbal behavior
• describe and discuss verbal governance and contingency shaping of behavior  
• describe and discuss principles involved in joint Control
• describe and discuss important aspects of stimulus equivalence
• describe and discuss the naming hypothesis
• describe and discuss Relational Frame Theory
• describe and discuss problem-solving, thinking, remembering, and higher-order classes of behavior

Skills

The student can

• analyze variables influencing complex human behavior

In the BSCA specialisation, campus-based lectures, discussion from readings, exercises and Interteaching are the main teaching methods. Literature from the curriculum for the Interteaching sequences are announced at the university’s digital learning platform. In the BSII specialisation, the main teaching method is digital course sequences, and feedback on details of course content, and supervised discussion groups will be available during pre-determined time periods. Feedback on written assignments is used in both specialisations.

The following required coursework must be approved before the student can take the exam:  

• 3 individual written assignments submitted digitally, each with a maximum length of 6000 characters, including spaces. References are to be included in the 6000 characters.

Individual home examination, 5 hours. Exam questions are in English. Students may submit their exams in Norwegian, Swedish, Danish or English. 

Students who are admitted to Master studies within the following subject areas are eligible to apply for admission to the course: nutrition and/or health and nursing Sciences.

Upon completion of the course the student will have obtained the following learning outcomes, defined as knowledge, skills and general competencies:

Knowledge

The student

• has advanced knowledge on the importance of food culture and how food is used in different cultures to denote identity, social status and gender roles
• can analyse and apply theoretical approaches related to changes in food habits after migration, with a particular focus on dietary acculturation
• has advanced knowledge on the process of dietary transition and how migration may affect this process and health
• can apply knowledge on how changes in food habits after migration can lead to increase of non-communicable diseases
• has advanced knowledge of scientific literature addressing nutrition intervention with multicultural population, with a particular focus on cultural sensitive interventions

Skills

The student

• can analyse and deal critically with relevant interventions addressing public health nutritional challenges in multicultural population
• can use relevant methods to assess the need of nutritional intervention in multicultural population
• can use relevant methods to develop, pilot and evaluate culturally sensitive nutrition interventions for multicultural population

General competencies

The student

• can apply knowledge and skills to research and professional activities related to food habits and health in multicultural population
• can communicate extensively with professionals of various discipline

Students are responsible for achieving the outlined learning objectives, and are expected to participate actively during the course and contribute to its success. A variety of learning approaches will be used, including:

Lectures with subsequent discussions, self-study, group work, interactive exchange among students and between students and resource persons, oral presentations, short stages at relevant institutions and organizations working with multicultural population.