Emner: INTH360 Global Nutrition - Vår 2022




Studiepoeng

5.0

Studiepoeng, omfang

5 studiepoeng

Studienivå (studiesyklus)

Master

Undervisningsspråk

English

Undervisningssemester

Spring

Mål og innhald

Objectives:

The objectives of the course are to increase the student¿s knowledge, competence and skills in the field of global nutrition embracing:

 

Content:

The course content is divided into three parts:

 

Overview of global nutrition:

Overview of the world nutrition situation in relation to other critical issues for our common future, including: Poverty, demographic changes, water, sanitation and other environmental issues, the UN Sustainable development goals and food as a Human Right, epidemiology of global nutritional problems and their current trends.

 

Health and nutrition.

The influence of nutrition on the health status, including: Immunity, diseases of poverty, maternal and child health, breastfeeding, HIV/AIDS and tuberculosis.

 

Food production and nutrition in low-resource settings.

Overview of crop and livestock systems, household fuel, food production, post-harvest technology, marketing and participatory rural appraisal.

Food security and gender issues in food production are key areas.

Læringsutbyte

On completion of the course the student should have the following learning outcomes defined in terms of knowledge, skills and general competence:

 

Knowledge

The student:

 

Skills

The student:

 

General competence

The student:

Krav til forkunnskapar

The course is targeted for those holding a bachelor¿s degree in food and nutrition, or is trained in medicine, psychology, dentistry or other allied health professions. Other backgrounds including agriculture and in social sciences can attend.  Previous work experience in a low-income country is a merit. Master level studies or higher-level studies are a requirement.

Studiepoengsreduksjon

This course overlaps with INTH360A

Krav til studierett

Students enrolled in the Master¿s Programme in Human Nutrition and similar programmes at UiB or other partner universities (e.g. tropEd Network for Education in International Health) will be prioritised.

Arbeids- og undervisningsformer

The course comprises lectures, seminars, group work and individual studies and assignments.  The seminars and group work comprise crop and food preparations and presentations

 

The course will have a research-oriented focus through presentations, discussions and reading material and present relevant activities at our faculty.

 

This will be a total of 104 working hours, of which 56 hours are contact hours: 43 hours of teaching and 13 hours of supervision of tasks (physical and through electronic contact) and exam.  Individual work 48 hours consists of 32 hours for individual reading, assignments and exam preparation, and 16 hours for group work and seminar on crop and food preparation and presentation.

Obligatorisk undervisningsaktivitet

Participation in demonstrations, group/individual assignments

Vurderingsformer

Written 2 hour exam (1/3 or the grade), presentations of group assignments (1/3 of the grade); every group need to hand in written material for peer review stating their contribution and all members of the groups need to participate in presentations; and individual assignments (1/3 of the grade) which is a written individual task in the format of essay or report (around 1000 words).

 

In order to take the exam, the students need to adhere to the compulsory assignments and attendance.

 

Students who receive the grade "F" are allowed to re-sit according to standard procedures at the University of Bergen.

Karakterskala

ECTS credits A-F (F = fail)

Vurderingssemester

Spring

Litteraturliste

The reading list will be made available by 1 December on Mitt UiB

Emneevaluering

Online evaluation.

Programansvarleg

Programme Committee for Global Health

Administrativt ansvarleg

The Department of Global Public Health and Primary Care

Kontaktinformasjon

Centre for International Health

E-mail: mailto:studie@igs.uib.nostudie@igs.uib.no

Tel: 55 58 85 69