ERN206 Nutritional Epidemiology
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Course Leader:
- Anine Christine Medin
- Lecture Semester:
- Spring
- Teaching language:
- This course is taught in Norwegian and an English translation of the course description is not available.
- Duration:
- 1 term
The course is connected to the following study programs
- Bachelor's Programme in Public Health Nutrition
Teaching language
This course is taught in Norwegian and an English translation of the course description is not available.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
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be familiar with the most important statistical concepts used in nutrition epidemiology
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be familiar with innovation in the field
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be able to participate in discourses on diet, nutrition and health
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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 person responsible for the course, 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 |