The course is connected to the following study programs

  • Bachelor's Programme in Nutrition

Teaching language

Norwegian

Prerequisites

ERN100 Basic Nutrition, ERN104 Public Health Nutrition, and ERN127 Food, Globalization, and Sustainability

Course contents

  • Definition and use of nutritional epidemiology

  • Diet methodology in epidemiological studies

  • Endpoints in epidemiological studies

  • Current study designs in nutrition epidemiology

  • Strengths and weaknesses of different types of study design in nutrition research

  • Biomarkers and anthropometric targets

  • Innovation within the field

  • Ethical reflection on one's own (and other's) responsibility as an advisor in nutritional issues

Learning outcomes

On succesful completion of the course students will:

  • know what nutrition epidemiology is

  • have knowledge about food, nutrients, diet and diet patterns as exposure and how these can be measured / operationalized

  • have knowledge of relevant endpoints in nutrition research and how these can be measured / operationalized

  • have knowledge of and be able to use dietary methods used in epidemiological studies

  • have knowledge of relevant study designs for the connection between diet and health and be able to explain the strengths and weaknesses of different study designs in research on the connection between diet and health

  • have knowledge of relevant biomarkers and anthropometric goals in nutrition epidemiology

  • have knowledge of confounding factors in epidemiological studies

  • be familiar with the most important statistical concepts used in nutrition epidemiology

  • be familiar with innovation in the field

  • be able to participate in discourses on diet, nutrition and health

  • be able to reflect on one's own responsibility as an advisor in nutritional issues at the individual and social level

Examination requirements

Satisfactory participation in compulsory teaching and successful completion of work requirements according to the semester plan

Teaching methods

The work forms are lectures, group assignments, group and plenary discussions, practical and theoretical assignments and training in oral presentation. Parts of the teaching are compulsory. Further information is given at the start of the program and in the semester plan.

The student workload is estimated to approx. 400 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.

Offered as Single Standing Module

Yes. Subject to capacity.

Assessment methods and criteria

An oral individual examination (45 min.). Letter grades A-F will be given. Further information is given in the semester plan

Reduction of Credits

This course’s contents overlap with the following courses. A reduction of credits will occur if one of these courses is taken in addition:

Course Reduction of Credits
ERN201 – Nordic Food and Food Culture 5
ERN203 – Nordic Food, Dietary Guidelines and Diets 5
Last updated from FS (Common Student System) June 30, 2024 1:35:01 AM