Public Health Nutrition

Course content

In this course students will learn the core concepts and tools applied in public health nutrition (PHN). Students will be able to work with populations rather than with individuals alone. They will be able to interpret published data and make evidence based policy decisions. They will be able to design, manage and implement different nutrition related actions, both in private and public settings (or in a combination of both).


PHN will be approached comprehensively, covering innovative areas, new assessment methods, the inclusion of environments and foodscapes. Students will follow a logical sequence in the process of identifying a prob-lem, proposing a solution, testing it, and obtaining objective conclusions.

Education

MSc Programme in Integrated Food Studies

Learning outcome

Knowledge

  • Should have knowledge of the fundaments of nutritional epidemiology, the determinants of food in-take, the public health nutrition (PHN) process, and of PHN related interventions.
  • Should have knowledge of different health behavioral theories in relation to the choice of foods and their impact on the population’s health
  • Should have knowledge of the different tools used for the assessment of food intake, nutritional sta-tus and physical activity as part of PHN research.
  • Should have knowledge of how to write and structure a scientific publication.

 

Skills

  • Should be able to integrate the PHN approach into broader food-related studies.
  • Should be able to contribute to the design, planning and implementation of nutrition interventions as a part of broader health programs (multidisciplinary approach).
  • Should be able to write a PHN research or intervention proposal.
  • Must be able to apply basic statistical methods (techniques and procedures), concepts, principles, and theories for the assessment of nutritional interventions.

 

Competences

  • Must be able to design, manage, implement, understand and evaluate multi-sector nutritional inter-ventions and their outcomes.
  • Must be able to critically assess the value of scientific publications.
  • Must be able to apply appropriate research methods and analyze data accordingly.
  • Must be able to recognize the need of specific outcome measures in interventions and their interpre-tation.

 

A combination of practical work in the lab (Gastrolab) where students will plan and carry out an intervention and lectures. Includes also a group work resulting in a manuscript.

See Absalon for a list of course litterature.

Academic qualifications equivalent to a BSc degree is recommended.

Oral
Individual
Collective
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
ECTS
5 ECTS
Type of assessment
Oral examination, 15 minutter
Oral exam: 15 minutes individual oral examination in the group assignment (without preparation time).
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Criteria for exam assessment

See Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Exam
  • 0,5
  • Excursions
  • 4
  • Preparation
  • 39
  • Lectures
  • 25
  • Laboratory
  • 22
  • Project work
  • 28
  • Guidance
  • 10
  • Exercises
  • 9
  • English
  • 137,5