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Postgraduate course

Master's course in clinical nutrition. Part 1

Level of Study

Master

Teaching semester

Autumn

Objectives and Content

The course is intended to provide an introduction to and basic knowledge about important general factors relating to the profession of clinical nutritionist:

The structure of the health service, relevant laws and regulations, national and international clinical nutrition associations, evidence-based practice and diet assessment methods.

Relevant disease mechanisms: Inflammation, trauma, reparative processes, tumour biology, environmental damage, starvation and malnutrition, intolerance and food allergies.

Nutrition for the sick: nutrition status screening, food and diet in hospital, special diets, dietary supplements, enteral nutrition, parenteral nutrition.

Learning Outcomes

After completing the course, the students should be capable of:

Knowledge

  • Describing fundamental pathophysiological mechanisms relating to inflammation, traumatology and reparative processes in tissue and explain the use of diagnostic and therapeutic markers
  • Explaining the structure of the Norwegian health service, including relevant national governing documents of relevance to the area of clinical nutrition
  • Giving an overview of the national and international clinical nutrition associations and the profession of clinical nutritionist
  • Describing a clinical nutritionist's duties, responsibility and role in the health service
  • Describing an adequate nutritional status assessment and various nutritional screening tools
  • Describing guidelines for the prevention and treatment of malnutrition
  • Describing the range of nutritional treatment measures and the indications for their use

Skills:

  • Writing a patient record note
  • Planning and calculate the nutritional value of individual and institutional food using nutrition software
  • Identifying individuals' needs for nutritional treatment and their specific nutritional needs
  • Planning and carrying out nutritional treatment and provide guidance

Competence:

  • Guiding health personnel in screening and nutrition registration
  • Disseminating knowledge to, communicate and cooperate with different groups of professionals as well as patients

Required Previous Knowledge

Bachelor's degree in human nutrition

Teaching Methods and Extent of Organized Teaching

Lectures, clinical demonstrations, patient interviews, group work

Compulsory Assignments and Attendance

Group work, ward duty, outpatient clinic duty, clinical demonstrations, a thesis and exam are all compulsory.

Forms of Assessment

Four-hour written exam. Compulsory thesis

Grading Scale

Grading scale A-F

Course Evaluation

Written evaluation on Mitt UiB

Department

The Programme Committee for the History of Art has responsibility for academic content and structure of the programme and the quality of the programme and all courses there.

The Faculty of Humanities by Department of Linguistic, Literary and Aesthetic studies has administrative responsibility for the subject and study programme.

Department of Linguistic, Literary and Aesthetic Studies.

E-mail: advice@lle.uib.no

Contact

Contact Information

studie-nutrition@uib.no / +47 55 97 30 41 / +47 55 58 25 35

Exam information

  • For written exams, please note that the start time may change from 09:00 to 15:00 or vice versa until 14 days prior to the exam. The exam location will be published 14 days prior to the exam. Candidates must check their room allocation on Studentweb 3 days prior to the exam.

  • Type of assessment: Written examination

    Date
    11.10.2019, 09:00
    Duration
    4 hours
    Withdrawal deadline
    01.09.2019
    Examination system
    Inspera
    Digital exam