FHA318 Basics in nutrition and health

Contents and structure

This is an introductory course where students get familiar with nutritional content of foods, the connection between nutrition and health, and the cultural and social aspects of food and meals in a public health perspective. It will also explore eating habits as well as determinants of eating behaviors and challenges in different phases of life.

The course must have a maximum of 30 students (norwegian and international students).

Learning Outcome

Students

• have a basic knowledge of sources of nutrients and how those nutrients are absorbed, stored, and metabolized
• have a basic knowledge of the current scientific evidence on the role of nutrition in health and public health policies related to nutrition
• have knowledge about dietary challenges throughout the life cycle
• have knowledge about cultural and social aspects of food and meals in various contexts
• have knowledge about the development of eating habits and other factors influencing eating behaviour

Students

• can explain basic concepts relating to nutrition and health in a community context
• can differentiate between reliable and unreliable sources for information concerning nutrition
• have basic cooking skills and can prepare safe food

Students

• can evaluate the nutritional content of foods and plan meals according to recommendations and needs of different groups
• can apply concepts related to prevention and health promotion in the community related to nutrition

Entry requirements

None

Teaching methods

The course combines lectures with group discussions and practical work in the kitchen, which are based on the theoretical lectures and discussions. In addition, students work on written assignments individually and in groups. The course might include short educational excursions (without overnight stays). 

Students need to cover costs for the practical work in the kitchen (500 NOK/student). 

Compulsory learning activities

1. Students must be present in at least 75 % of lectures and 75 % of practical sessions. 
2. Written individual assignment. Students submit a report where they record, evaluate and reflect on dietary intake.
3. Group written assignment. In connection with the practical sessions in the kitchen, a written report must be submitted after each session. 
4. Oral presentation in groups of 2 students on academic topics related to nutrition.

Approved course requirements are valid three semesters after approval.

Assessment

Written school exam, 4 hours (English or Norwegian).

Grades: A-F, where F is not approved.

Examination support material

None

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