SERNB3100 Nutrition Policy, Project Planning and Evaluation Course description

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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 broad knowledge of different strategies and arenas for health promotion and disease prevention in Norway, the European Union (EU), and internationally
• is familiar with the main principles for the planning, implementation, follow-up and evaluation of strategies and measures to improve the food and nutrition situation in different populations
• can describe developments in Norwegian, regional and international nutrition policies, including key political documents/white papers, action plans, and development policy

• has knowledge of elements that can be part of an international, regional, national and local nutrition policy, based on international strategic proposals (WHO, FAO, etc.)
• can describe the relation between nutrition and development goals at the national, regional and international level
• has knowledge of important national organizations working along the food-nutrition-health axis
• has knowledge of international nutrition policy, relevant UN organizations, and important food and nutrition conferences
• has knowledge of laws and regulations regarding foodstuffs

Skills

The student

• can plan, organize and implement measures in collaboration with relevant actors in society
• can evaluate own work, and work done by others

General competencies

The student

• can plan and implement projects, alone, or in collaboration, using different strategies for health promotion and disease prevention, in accordance with ethical requirements and guidelines

• Health promotion and disease prevention
• Food and nutrition as part of living conditions
• Nutrition policy
• Food laws and regulations
• Actors, arenas and roles
• Nutrition measures
• Project cycle, including budgets
• Leadership
• Evaluation of strategies and measures

The learning and teaching methods consist of discussions based on literature, lectures, group work, visits to institutions, practical exercises in the community, and self-study.

The following assignments must be approved before the final examination:

• Active participation in the planning and organization of a Nutrition Seminar*.

• Hand in a short report from Nutrition Seminar (maximum one page per group).

* Nutrition Seminar is a full-day seminar on a chosen topic involving external guest speakers, that is open to both external and internal participants

Individual oral exam, 15 minutes, 48 hour preparation. Individually prepared PowerPoint used during the oral exam is part of the overall assessment.

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A graded scale from A to F where A to E represents passes and F represents a fail.

Two internal examiners