FHA318 Basics in nutrition and health

Contents and structure

This introductory course familiarizes students with the nutritional composition of foods, the relationship between nutrition and health, and the role of food and meals in a public health context. The main topics include dietary sources, physiological functions, and recommended intake of macro- and micronutrients. The course will also briefly address the rationale for the development of dietary guidelines and selected nutritional policies.

Learning Outcome

By the end of this course, students will have the following learning outcomes:

Knowledge

Students

• have knowledge of dietary sources, physiological role and the requirements of macro- and micronutrients
• have knowledge of challenges related to nutrition through the life cycle
• have knowledge of the rationale for development of current dietary guidelines and selected nutrition policies
• have knowledge of different methods in nutritional research

Skills

Students

• can explain basic concepts relating to nutrition and health
• can differentiate between reliable and unreliable sources of information concerning nutrition
• can demonstrate basic cooking skills and prepare safe meals in accordance with the Norwegian dietary guidelines
• can apply basic methods for dietary assessment
• can communicate dietary information to different target groups
• can write an academic text

General qualifications

Students

• can evaluate the nutritional content of meals and plan diets according to dietary recommendations for specific groups
• can explain the relationship between nutrition and health from a public health perspective
• can adapt dietary information and guidelines for different target groups

Entry requirements

None

Teaching methods

The course combines lectures with group discussions and practical work in the kitchen. There will be compulsory learning activities in connection with learning outcomes to allow students to take an active role in the learning process. In addition, students work on written assignments individually and in groups.

Students may need to cover costs for the practical work in the kitchen (300 NOK/student).

Compulsory learning activities

The course includes compulsory learning activities which must be completed and approved by a subject teacher before the exam. There are compulsory attendance and requirements for active participation for these activities. More information will be given during the first lecture.

1. Written individual assignment. Students submit a report where they record, evaluate and reflect on dietary intake.
2. Group practical assignment related to dissemination of nutritional topics to target groups.
3. Active participation in practical kitchen sessions
4. Attendance will be recorded for all compulsory lectures and activities, and students must attend at least 80% of these sessions.

If a compulsory learning activity is assessed as not approved, written feedback will be given. Students who get one or more learning activities assessed as not approved are offered a chance to correct them (1 time) or carry out an alternative learning activity given by the teacher. The date of the new attempt must be within the current semester and given deadlines, and no later than two weeks before the exam.

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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