Knowledge

The student...

can explain sentral theories and concepts in epidemiology in general and in nutritional epidemiology specifically
can explain different methods of dietary surveys and nutritional epidemiological research methods
can describe the development of the Norwegian diet and the main features of the consumption pattern of food groups today
can describe the key elements of national goals and action plans for a healthier diet
can discuss central themes and practical challenges in organic animal husbandry and agriculture and what possible advantages/disadvantages organic food can have for the individual and society
can give examples and explain health effects of pre- and probiotics
can give examples and explain consequences of genetically modified foods
can give an account on foodborne illness and how foods should be handled in a hygienic manner to prevent disease
can explain principles of sustainable and ethically sound food choices and the UN's sustainability goals

Skills

The student...

can discuss the strengths and weaknesses of various dietary studies and epidemiological study designs and justify the choice of method for different purposes
can understand and discuss the consequences of genetically modified food
can consider a diet from a sustainability perspective

General compentence

The student...

can work knowledge based and be able to reflect critically on their own proffesional practice
can give general advise for a sustainable diet

Subject description 7118

Epidemiology, food knowledge and sustainability