The main objective of the course is to provide the candidate with inbound knowledge about nutritional needs and dietary recommendations for all life stages from pre-conception, pregnancy, childhood, adolescence, adults until old age. The course will cover dietary patterns and lifestyles, including a vegetarian diet.

Further, the course will cover the prevalence, causes, and consequences of the most common nutrition-related non-communicable diseases hypertension, hyperlipidemia, cardiovascular diseases, obesity, diabetes type 2, and cancer. The course will focus on the meaning of diet in the prevention of these diseases. In addition, one will learn the prevalence, causes, and consequences of food intolerance, food allergies, and dietary treatment of these conditions.

The teaching methods will vary and includes lectures, quiz, debate, group work, and presentations, in addition to the individual reading of the curriculum. During the course, the candidate shall participate in two days of interdisciplinary internship (TVEPS) in an institution for children, e.g., kindergarten.

The candidate will by the end of the course have the following learning outcomes defined within knowledge, skills, and general competence:

Knowledge: The candidate..

• Has broad knowledge of relevant research methods within epidemiological diet- and nutritional research, including interpretation of the results.
• Has broad knowledge of the principal for systematic reviews within diet- and nutritional research.
• Has broad knowledge of the cause, prevalence, and consequences of diet-related diseases and conditions in persons of all ages and life stages.
• Has broad knowledge within the prevention of the most common non-communicable diseases, and their meaning for the communities, and the variation of prevalence over time.
• Has in-depth knowledge about food- and nutritional recommendations and the foundation for the preparation of dietary advice for healthy humans during the life course.
• Can analyze the diet at group- or population level against recommendations and guidelines relevant within the nutrition field.
• Has broad knowledge about how health competency affects different users' diet, mastery, and self-care.

Skills: The candidate..

• Can analyze and be critical in terms of different sources of information and technology and reflect upon the effect of these within nutrition and health.
• Can analyze existing overall nutritional issues and contribute to strategic work at various levels within the healthcare sector and society in general.
• Can apply knowledge about immunology to provide dietary advice in case of allergies and intolerances.

General competence: The candidate..

• Can apply their knowledge and skills to provide dietary advice to prevent non-communicable diseases to people in different phases of life.
• Can apply their knowledge and skills to give dietary advice to people in different phases of life and functional level, as well as a population with special dietary habits.
• Can apply their knowledge and skills to plan, implement and evaluate health-promoting and preventive nutrition measures in different populations.

Learning Outcomes interdisciplinary internship (TVEPS)

Knowledge: The candidate..

• Has basic knowledge of competence, work tasks, and area of responsibility of collaborating professionals.

Skills: The candidate..

• Can carry out interdisciplinary and interprofessional collaboration.

General competence: The candidate..

• Can communicate about nutritional issues and measures within the subject area with other health actors.
• Can reflect on own role in groups and group processes.