Sustainable Nutrition (5 cr)

Materials

Online materials and one webinar on 29.5.2020. Additional learning material will be appointed in the beginning of the course (including academic articles and reports).

Evaluation scale

Pass/Fail

International connections

The issues of this course will be framed in the context of UN Sustainable Development Goals. The guest lecturer for the webinar has an international background and will present topics by adapting them to different international contexts.

Further information

Webinar on 29.5.2020

Employer connections

Students will gain useful knowledge concerning food pyramids and the sustainability of different food patterns

Virtual portion

5

Student workload

135h (2h webinar)

Assessment criteria, good (3)

Good (3) - You show theoretical and conceptual knowledge of the subject are at a relatively clear level. Central concepts have been defined rather well. You display a competent command of the subject area. You show adequate but general ability to apply theory into real-life situations. You can communicate in effective way. Within a team environment, the student contributes to the content adequately and participates actively in group meetings. The group delivers the project rather independently under supervision. The aims of the project have been achieved and the results have some significance. Group communication in oral, written and digital format is comprehensible and the structure is descriptive.

Very good (4) - You show great theoretical and conceptual knowledge of subject area. Central concepts have been defined very well and you display a very good command and understanding of the subject area. You also demonstrate a competent ability to apply theory into real-life situations and the ideas are worth implementing. You show superior communications skills. Within a team environment, you contribute to the content providing relevant sources of information and is supportive of others and allows them to participate. The group delivers the project independently under supervision. The aims of the project have been achieved well and the results are of significance. Group communication in oral, written and digital format is fluent, almost error free and precise.

Assessment criteria, excellent (5)

Excellent (5) - You show exceptional theoretical and conceptual knowledge of subject area in detail. You demonstrate an advanced ability to apply theory into real-life situations and expresses ideas that have significant value for implementation. You show superior communications skills with critical arguing.
Within a team environment you contribute to the content extensively providing new and relevant sources of information and shows supportive leadership capability. The group delivers the project independently under supervision. The aims of the project have been achieved very well and the results are significant. Group communication in oral, written and digital format is fluent, impressive, error free and precise.

Exam schedules

No exam, grading done through assignments.

Teaching language

en

Location and time

Summer 2020 - course opening on 10.5

Number of ECTS credits allocated

5

Qualifications

-

Content

Climate change and nutrition
Sustainable diets
Sustainable development solutions and innovations

Objective

Student understands the linkage between climate change and nutrition globally and nationally.
Student identifies the meaning of healthy and flexible food systems contribution to both healthy diets and climate change mitigation.

Student is able to bring together natural resources, sustainability, food
security and health agendas.

Student can see the importance of healthy environments and sustainable diets for a healthy planet.