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Bachelor

Bachelor programme in nutrition

  • Years3 Years
  • LanguageNorwegian
  • ECTS credits180

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Introduction

Introduction

The bachelor programme in nutrition requires proficiency in Norwegian.

The bachelor's programme in nutrition leads to the bachelor's degree in nutrition. The programme is a three-year programme (180 ECTS credits).

The bachelor's degree in nutrition provides research-based knowledge about the relationships between diet and health at the individual and societal level. Students will gain broad knowledge of and experience with a number of methods used in nutrition work and dietary research. The bachelor's programme focuses on basic medical competence, human metabolism and preventive nutrition work at the individual and societal level, but the students will also get an introduction to clinical nutrition and nutrition work in the health and care sector. The course of study qualifies for admission to the master's degree in clinical nutrition, which gives authorisation as a dietitian.

Vil du studere human ernæring? Marie Storlien forteller om sine erfaringer

What you Learn

Required Learning Outcomes

A candidate who has completed his or her qualification should have the following learning outcomes defined in terms of knowledge skills and general competence:

Knowledge:

Candidates will..

  • acquire a broad knowledge of the structure, turnover and effect of macronutrients and micronutrients on the body's functions
  • acquire a broad knowledge of energy metabolism and the importance of physical activity in nutrition-related conditions and diseases
  • acquire a broad knowledge of appetite regulation and how physiological, psychological and social factors and external stimuli affect hunger, satiety and food intake
  • acquire a broad knowledge of the structure, properties, uses and content of nutrients and their importance in the diet
  • acquire a broad knowledge of the diet and the most common religious and cultural dietary considerations
  • acquire a broad knowledge of the causes, occurrence and consequences of nutrition-related diseases and conditions of persons of all ages and life stages
  • acquire a broad knowledge of the prevention of the most common non-communicable diseases, and their significance for society, and variations in prevalence over time
  • acquire an in-depth knowledge of food and nutrient recommendations and of the basis for the preparation of dietary advice for healthy people in the different phases of life, and their significance for society, and variation in prevalence over time
  • be able to analyse the diet at the individual, group and population level against recommendations and guidelines relevant to nutritional work
  • be able to analyse and be critical of how health-promoting and preventive nutrition work and policies are developed and organised nationally and internationally.
  • be able to apply knowledge of methods for changing diet at group and population level as well as methods for evaluating public health intervention.
  • know the methods of research in nutrition such as dietary examinations and nutritional epidemiology.
  • acquire a broad knowledge of basic biological mechanisms and how human functions are regulated, with special emphasis on what is important for the development of disease or injury

Skills:

Candidates will..

  • be able to analyse and relate critically to nutritional issues and trends in the media, and evaluate these in relation to evidence-based nutritional work
  • be able to analyse and relate critically to various sources of information and technologies and reflect on the effect of these on nutrition and health
  • be able to analyse existing overarching nutritional issues and contribute to strategic work at different levels within the health and care sector and society in general.
  • be able to use knowledge in psychology to recognise normal and disturbed eating behaviour
  • be able to analyse and be critical of how health-promoting and preventive nutrition work and policies are developed and organised nationally.

General competence:

Candidates will..

  • be able to apply their knowledge and skills to plan, implement and evaluate health-promoting and preventive nutrition measures in different population groups.
  • acquire new knowledge and make professional assessments, decisions and actions in line with evidence-based practice. The candidate will also be able to document and communicate their professional knowledge
  • be able to apply their knowledge and skills to understand the connections between health, education, work and living conditions, and can apply this in their service, both to individuals and groups in society, to contribute to good public health and work inclusion
  • be able to communicate dietary advice to the entire population or to groups of the population as part of health-promoting and preventive nutrition work.

How to Apply

Application procedure

Pre-requirements

Profiency in Norwegian is required.

Higher education entrance qualifications or equivalent prior learning and work experience. Applicants must also meet science subject requirements (MEROD requirements): mathematics R1 (or mathematics S1 and S2), physics 1 and chemistry 1 and 2.

Admission to the Bachelor programme in human nutrition is coordinated through The Norwegian Universities and Colleges Admission Service (NUCAS). Look at NUCAS web site for information on how to apply and about Norwegian and English language requirements. All the programs that go through NUCAS require that the applicant have a permanent/renewable residence permit in Norway.
http://www.samordnaopptak.no/info/english/

If you have foreign higher education and wish to know how your qualification relates to the Norwegian education system, you can consult The Norwegian Agency for Quality Assurance in Education (NOKUT):
http://nokut.no/en/Foreign-education/General-recognition/

Please consult UiB's home page http://www.uib.no/education for information on courses for exchange students.

Human ernæring
Photo:
Eivind Senneset

More information

About the programme

Study code in NUCAS
184708

See full study plan