EPN-V2

MAVIT4700 Food, Health and Sustainability Course description

Course name in Norwegian
Mat, helse og bærekraft
Study programme
Master´s Programme in Health and Technology - Specialisation in Biomedicine
Master's Programme in Health Sciences - specialisation in Empowerment and Health Promotion
Master's Programme in Health Sciences - specialisation in Nutrition Competencies for Health Professionals
Master's Programme in Health Sciences - specialisation in Nutrition Competencies for Health Professionals
Master´s Programme in Pharmacy
Master's Programme in Health Sciences - specialisation in Psychomotor Physiotherapy
Master's Programme in Health Sciences - specialisation in Public Health Nutrition
Master´s Programme in Health and Technology - Specialisation in Radiography
Master's Programme in Health Sciences
Weight
10.0 ECTS
Year of study
2024/2025
Curriculum
FALL 2024
Schedule
Programme description
Course history

Introduction

Sentrale temaer i emnet:

  • gjøre overslag over svar, regne praktiske oppgaver, med og uten relevante digitale verktøy, samt presentere resultatene og vurdere hvor rimelige de er
  • tolke, bearbeide, vurdere og diskutere matematisk innhold i skriftlige, muntlige og grafiske fremstillinger knyttet til yrkesfagene, lokalsamfunnet og media
  • forenkle flerleddede uttrykk, løse ligninger av første og andre grad, samt potensligninger
  • tolke og bruke formler som gjelder dagligliv og yrkesliv
  • regne med forhold, prosent, prosentpoeng og vekstfaktor
  • proporsjonale og omvendt proporsjonale størrelser i praktiske sammenhenger
  • yrkesretting av oppgaver i tall og algebra
  • arbeid med grunnleggende ferdigheter i tall og algebra

Required preliminary courses

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

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 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

Teaching and learning methods

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.

Course requirements

The following work must have been approved for a student to be permitted to take the examination:

  • a presentation of the project assignment to the class (individually or in groups of up to three students)
  • a peer assessment (individually or in groups of up to three students) subject to given criteria

Assessment

A project examination (individually or in groups of up to three students) in the form of a report (up to 2,000 words). One overall grade is awarded each group after the examination.

The course is conducted in English and the exam paper is given in English. The exam can be answered in English, Norwegian (Bokmål/Nynorsk), Swedish or Danish.

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 answers are assessed by one examiner.

An external examiner is used regularly, at a minimum of every third completion of the course. When selecting answers for external evaluation, a minimum of 10 percent of the answers shall be included, with no fewer than 5 answers. The external examiner’s assessment of the selected answers shall benefit all students.

Overlapping courses

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