ERN135 Mediterranean Diet and Sustainability

The course is connected to the following study programs

• Free-standing Courses
• Enkeltemner knyttet til tildelte tiltakspakker

Teaching language

Norwegian and English

Course contents

• Ingredients in the Mediterranean countries

• Food in a sustainable and ethical perspective

• Mediterranean diet and public health

• Food and food culture in Mediterranean countries

• The meal as a social arena

Learning outcomes

On successful completion of the course, the student will:

• be able to describe the original Mediterranean diet

• be able to compare different current Mediterranean diets

• understand the influence the Mediterranean diet has on public health

• be able to describe essential ingredients in the Mediterranean diet

• be able to describe and reflect upon the available offering of locally produced food from a sustainability perspective

• be able to apply principles from the Mediterranean diet to the Norwegian diet

• be able to describe and compare the meal as a social arena in the Mediterranean countries and Norway

• be able to plan, implement and evaluate practical lessons with a focus on Mediterranean food and sustainability

Examination requirements

• Approved compulsory participation

• Passed compulsory assignments, see further information in Canvas.

Teaching methods

The course starts with one week of compulsory teaching at UiA's Metochi study center in Lesvos, Greece. The students complete two work requirements and submit an exam paper. For compulsory attendance requirements please see the semester plan. The teaching methods are lectures, individual work, group work, practical assignments, field trips and field work. Estimated student work load is 270 hours.

Evaluation

The study programme manager, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.

Assessment methods and criteria

The students can choose between developing a digital presentation or writing a paper on Mediterranean food and sustainability. For guidelines for the assignment, please see Canvas. The exam can be conducted individually or in groups of 2-3 people, and it will be graded. One common grade is given to each group.

Other information

The participants must pay travel and accommodation expenses.