Curriculum Bachelor’s Degree in Nutrition and Health · The Bachelor’s Degree Programme in...

University College Absalon /Bachelor’s Degree in Nutrition and Health/Curriculum 2 /55

Bachelor’s Degree in Nutrition and Health

Curriculum


PREFACE ................................................................................................................ 5

PART 1 FACTS ABOUT THE NUTRITION AND HEALTH STUDY PROGRAMME .............................................................................................. 6

1.1 Curriculum 6

1.2 Overview of the degree programme 8

Part 2 THE CONTENT OF THE DEGREE PROGRAMME ....................................... 10

The degree programme within a developing health sector 10

Teaching and working methods 10

Different learning spaces 11

Internship 11

Study activity and mandatory participation and attendance 12

2.5.1 Failure to comply with the mandatory participation and attendance 13

2.5.2 The rules for assessment of the study activity 13

Talent programmes 13

2.6.1 Admission to the talent programmes 13

2.6.2 Talent programme on the diploma 13

PART 3 THE 7 SEMESTERS OF THE DEGREE PROGRAMME ............................... 15

1st semester – Health, Food and People ............................................................... 16

2nd semester – Food, Meals and Production ........................................................ 18

Food and Management 3rd- 6th semester ..............................................................20

3rd semester 20

4th semester 22

Food and Management: Management and Product Development of Food 22

5th semester 24

Food and Management: Food Innovation and Change Management Food Security and Food Scape 24

6th semester 26

Health Promotion and Dietetics 3rd – 6th semester ............................................... 28

4th semester 30

5th semester 32

6th semester: Specialisation and Immersion within Health Promotion and Dietetics 34

6th semester: Specialisation Clinical Dietetics 36

7th semester – Common for both fields of study Internship and bachelor project ......................................................................................................... 38

PART 4 EXAMINATIONS IN GENERAL ................................................................. 41


4.1 Examination rules 41

4.2 Registration for examinations 41

4.3 Study start examination 41

4.4 Special examination terms 41

4.5 Make-up and re-examinations 42

4.6 Cheating, plagiarism and disturbing behaviour during the examinations 42

4.7 Examination complaints and appeals options 42

PART 5 GENERAL RULES .................................................................................... 44

5.1 Credit transfer 44

5.2 Internationalisation 44

5.3 Requirements for written assignments and projects 45

5.4 Reading of texts in foreign languages 45

5.5 Transfer to University College Absalon 45

5.6 Exemption 45

5.7 Commencement and transitional arrangement 45

5.8 Legal basis 46

Appendix .............................................................................................................. 47

A. Distribution of scientific areas in ECTS credits of the programme in the5th to 7th semester, including subjects with a scope of at least 5 ECTScredits .......................................................................................................... 51

B. Objectives for learning outcomes completed after the 4th semester ofthe programme ........................................................................................... 51

C. Objectives for learning outcomes completed after the 7th semester ofthe programme ........................................................................................... 52

D. Overview of the examinations in the programme at the end of thesemester ...................................................................................................... 55


PREFACE Dear students,

Welcome to University College Absalon and to the Bachelor’s Degree Programme in Nutrition and Health.

Your education contributes to a continuously healthy society for the benefit of both the individual as well as society as a whole.

At University College Absalon we focus particularly on three perspectives of the education of the future healthcare professionals who together will ensure the high quality degree programmes:

Professionalism – with an opportunity for immersion in the topic and active involvement

Presence – focus on the students and their learning and development

Knowledge – which contributes to the development and creation of new solutions

As a healthcare professional within nutrition and health you should be able to work with people of all ages which requires the development of many different living conditions who all need the efforts and solutions based on of different opportunities and conditions. You should also be able to seek, share and process knowledge and translate it into new practice. You should also be able to communicate and cooperate with people from other professions, understand and act in different sectors and succeed as a professional in both the public and private sectors.

During the programme you should analyse, experiment, reflect on, explore and act actively in cooperation with fellow students, teachers and practitioners. You will set objectives and reflect upon your expectations and learning processes during the programme and in relation to your future job as a professional and, when it becomes relevant, as an authority.

During the programme you will get challenging and relevant opportunities to learn which in return create the framework for developing your professional knowledge as a bachelor in nutrition and health, including both a general and a specialised knowledge. You will have to contribute actively in order to fully benefit from the programme.

Our programmes are offered at the campus where we work together in order to create attractive learning environments. As a student you share the responsibility for your own and your fellow students learning and wellbeing. At University College Absalon we therefore expect you to contribute to a good and constructive study environment.

We look forward to cooperating with you and your fellow students.

Yours faithfully,

The administration of the nutrition and health study programme at University College Absalon.


PART 1 FACTS ABOUT THE NUTRITION AND HEALTH STUDY PROGRAMME

1.1 Curriculum This Curriculum establishes the rules, rights and obligations in relation to the students in the nutrition and health study programme at University College Absalon. This means that the curriculum applies to the following place: Ankerhus in Sorø, Zealand. The curriculum unfolds the framework for and the demands of the ministerial order and provides an overview of the programme’s structure, objectives, contents and scope. Furthermore, the curriculum describes the different teaching methods and study activities used in the programme. The objectives, duration and structure of the programme are established according to the Ministerial Order on the Bachelor's Degree Programme of Nutrition and Health. Ministerial order no. 502 of 30/05/2016. The purpose of the Bachelor’s Degree Programme of Nutrition and Health is described as:

Through the programme in nutrition and health the students achieve qualifications to work professionally within two overall areas: Health Promotion and Dietetics as well as Food and Management. The graduate will achieve both theoretical and clinical competencies and will be trained to be reflexive, analytical and ethical in relation to the profession in a both national and international perspective.

“The purpose of the Bachelor’s Degree Programme of Nutrition and Health is to qualify graduates to work independently and in a professional manner on the promotion of health, illness prevention, treatment and rehabilitation via food, meals and nutrition within the frameworks and ethics of the profession and in a national and international perspective. Graduates will achieve both practical and theoretical competencies and will be trained to be reflective and critical. The graduate possesses the competencies to participate in research and development work and to participate in theoretical and clinical continuing and further education study programmes.”


After completing the programme, the graduate possesses the competencies to participate in professional practice and development work and to participate in theoretical and clinical continuing and further education study programmes.

Core competencies within Nutrition and Health

independently initiate, carry out and manage processes within nutrition and health, food and meals

analyse, methodically handle and quality assure at individual, group or organisation and societylevel

work with regard to health promotion and illness prevention, treatment and rehabilitation

develop and implement food and meal policy

handle situation-specific communication based on a professional understanding of the context

translate knowledge into practice, disseminate and teach

perform evidence-based, development-oriented and interprofessionally

Food and Management

coordinate, develop and manage food and meals of high culinary and nutritional quality.

initiate, document and quality assure processes in relation to food safety, hygiene, sustainability and economy

work innovatively with product, prescription and concept development

Health Promotion and Dietetics

analyse, initiate, perform and evaluate health promoting initiatives

handle dietary and nutritional issues in cooperation with citizens / patients

diagnose nutrition issues, perform dietary treatment and nutritional therapy

provide preventive and rehabilitating dietary and nutrition guidance and promotion

The work of the graduates

the healthcare system, institutions, interest groups, food producing companies, educational institutions and independent companies

The effect of the graduates’ work

supports the citizens’ / patients’ general state of health

qualifies healthy food and meal solutions

develops, manages and controls the production of food and meals of nutritional, sensory scientific and hygienic quality

supports coherent care packages in the healthcare system for citizens/patients

Development perspectives

strengthens research and development of the profession’s core elements

strengthens the profession’s technological, managerial and professional tools

strengthens the importance of food and meals to health, rehabilitation and a healthy everyday life


1.2 Overview of the degree programme

The Bachelor’s Degree Programme in Nutrition and Health, University College Absalon, consists of a common first year for all students who will be working with basic theories and methods that are relevant regardless of the study field and professional field chosen by the student.

The student will then choose between two fields of study; Food and Management as well as Health Promotion and Dietetics. There are no limits as to the number of students in the two fields of study. Both fields of study are directed at several different professions, and the programme therefore contains elective elements where the student will be able to form his or her own education which supports the professional development.

Within the study field called Health Promotion and Dietetics the student can choose to specialise in Clinical Dietetics. This specialisation has a limited number of study places, and the student may apply for a place through e.g. a motivated application, individual interview as well as the grades achieved in examinations. The selection criteria are published on University College Absalon’s website.

Scientific areas and ECTS credits1 The programme is divided into 7 semesters of approximately six months each corresponding to 30 ECTS credits. ECTS credits (European Credit Transfer System) are the value that is ascribed to the education entity for the purpose of describing the work effort required from the student. One study week counts as 1.5 ECTS and corresponds to a work effort of minimum 40 hours.

The programme covers a total of 210 ECTS credits of which the 30 ECTS credits are practical and the 180 ECTS credits are theoretical, however, in the specialisation Clinical Dietetics the practical part constitutes 42 ECTS credits and the theoretical part constitutes 168 ECTS credits.

All the semesters are organised as interdisciplinary courses covering four different scientific areas; health science, natural sciences, human science and social sciences.

The distribution of the scientific areas is the same in all the semester with a share of 30 % for health and natural science corresponding to 9 ECTS credits for each area and 20 % for human and social sciences, corresponding to 6 ECTS credits for each area.

1 ECTS credit - European Credit Transfer System

ECTS is a figure stating the rated workload of a completed degree programme. One student FTE is equivalent to a year of

full-time study, and corresponds to 60 ECTS credits. The student FTE includes the student's entire study performance

before, during and after participation in both theoretical lectures and practical training and internship. The study

performance includes self-study, assignments, projects, examination participation, etc.

Semester start autumn: beginning of September

Semester start spring: beginning of February

https://phabsalon.dk/english/


The table below shows the 7 semesters and the two study fields of the programme

Semester The title of the semester

1st semester Health, Food and People

2nd semester Food, Meals and Production

Study field: Food and Management (FM) Study field: Health Promotion and Dietetics (SD)

3rd semester Quality Assurance and Management of Food and Meal Production

Dietetics and Learning

4th semester Management and Product Development of Food

Life Cycle, Nutrition and Health

5th semester* Food Innovation and Change Management – Food Security and Food Scape

Healthy Meals for Specific Needs

6th semester* Specialisation and immersion within Food and Management

Specialisation and immersion within Health Pro-motion and Dietetics – including the specialisation Clinical Dietetics.

7th semester Internship and bachelor project

*The 5th and 6th semester may be organised in random order.


Part 2 THE CONTENT OF THE DEGREE PROGRAMME

The degree programme within a developing health sector The nutrition and health sector is undergoing a rapid change: increased professional knowledge as well as a generally high level of knowledge among the population, changed dietary and meal patterns, new management and organizational forms, and a rapid technological development means that the students are entering challenging working life full of opportunities. This requires both solid core competencies and generic competencies that make the student capable of entering, understanding and contributing to the solutions that are in demand today and in the future. The programme focuses on different areas, such as:

Technology and welfare technology: Technology and welfare technology cover opportunities within food development and production, welfare services and health. Technology understanding is an integrated part of the programme, and the students will work with different methods which are to be used and assessed. The students will also be able to join projects on the development of technological solutions in cooperation with both practices and enterprises.

Quality and knowledge-based information: Along with the increasing demand for evidence-based knowledge and documentation, the healthcare professionals must be able to work with knowledge-based information and documentation across the system, sector and citizens / clients – also in organisational contexts in a broad sense. The student will learn how knowledge is obtained, developed and included in the daily solutions. The student will also have the opportunity to be a part of research and innovation activities which are connected directly to the teaching as well as activities that go beyond the teaching and therefore require special skills from the student.

Interprofessional solutionsI: Cooperation within and across sectors is the foundation for society with well-functioning and coherent companies and organisations.Through the interprofessional elements and interdisciplinary study activities, the student will among other things be able to develop competencies to understand, participate in and contribute to creating coherence in the development within production, nutrition and health.

Citizens and organisations as partners: The student should be able to understand both the demands and the movements that companies, organisations and health systems are subject to. This requires understanding and respect for the different approaches and resources, and it requires that the student in collaboration with others is able to create interpretations and solutions based on the active role of the citizen / client /patient.

Teaching and working methods Profesional bachelor degree programmes and specifically the Nutrition and Health programme are particularly known by the varied teaching methods. The teaching takes place at the educational institution and through authentic professional practice training. During the programme the students are associated with one or more work places for internship within the professional field. Here the student will cooperate with competent and experienced professionals. The programme is organised in collaboration with the educational institution and the clinical training site. This ensures that the internship constitutes an integrated part of the whole programme so that the student’s education both at the educational institution and at the clinical training site supports each other.


Different learning spaces During the whole programme there will be particularly focus on how the profession is used in practice and how what is observed and practiced can also be justified, interpreted and thereby form the basis for developing processes and a new practice. The student will learn from participating in concrete task solutions and from the reflections that are carried out in the current situation. The theoretical part of the programme ensures a systematic understanding and concept development which is necessary in order for the learning to be used in other contexts. The student will also be involved in the development and documentation of knowledge e.g. in connection with the bachelor project. Therefore, during the programme the student will be taught in different spaces. In the different spaces, there are special frameworks, roles and perspectives to make sure that the student will have the best opportunities to achieve the knowledge and develop the skills and competencies defined in the objectives for the learning outcomes of the programme. The interplay between the different learning spaces is crucial to the student’s learning outcome and development of a professional identity. The study activities are therefore organised focusing on how the link between the learning spaces is ensured to support the student’s ability to use his or her knowledge and work systematically with reflection on the professional development. The individual learning spaces give the student an opportunity of immersion and repetition. The learning space functions simultaneously in a dynamic interplay and allows the student to put things into perspective, understand and think beyond the understandings and horizons that characterizes the individual learning spaces. The interplay between learning spaces develops the student’s understanding of his or her own role and position within the profession. At the same time the student will gain competencies that contribute to creating new opportunities in the professional field.

Internship The internship constitutes 30 ECTS credits of the programme’s 210 ECTS credits, however, it constitutes 42 ECTS credits for students in the study field called Health Promotion and Dietetics with the specialisation Clinical Dietetics. The internship takes place at approved internship sites and is organised as an integrated part of the whole programme so that the student’s knowledge acquisition experience and learning at the educational institution and the internship site supplement each other. The internship should therefore together with the programme’s theoretical parts strengthen the student’s learning and contribute to the fulfilment of the objectives for learning outcomes of the programme. The internship sites represent different areas of expertise, and the individual sites therefore have their own way of working towards the objectives for learning outcomes. University College Absalon is responsible for creating the necessary number of internship places in the region of Zealand. The criteria for being approved as a clinical training site are the following:

The internship site provides the resources for guidance and cooperation with University College Absalon

The internship site provides the settings and the conditions that ensure study activities supporting the student’s opportunity to participate in the field of practice and thereby gain an insight into his or her own professional culture


The internship site organises a course to ensure that the student has the opportunity to achieve the learning relevant for the semesters in question and that the student is supported in relation to decision making and competence to take action regardless of the level of education

The internship site supports the student’s motivation and learning through a mutually binding agreement concerning the contents and personal objectives for the learning outcome of the programme. The agreement is also used as a foundation for the assessment of the fulfilment of the mandatory attendance

The internship site is responsible for determining how the student’s evaluations of the internship are integrated in a continued quality enhancement. Furthermore, quality assurance of the internship, including international internships, will be performed according to University College Absalon’s quality policy for internship. This is published at University College Absalon’s website.

Study activity and mandatory participation and attendance In the nutrition and health study programme the student is obligated to study actively and participate in all the activities of the programme that appear from the study activity model and the educational plan. For some study activities, mandatory participation is specified as mandatory attendance. Mandatory attendance is defined as the student’s obligation to be present during the programme activities which require attendance. Study Activity Model

• Individual preparation for the classroom teaching, internship and exam

• Study groups

• Literature search

• Debate events

• Individual follow-up on teamwork

• Student counselling

• Common classes

• Project and teamwork

• Preparation for the teaching, internship and examination initiated by the teacher

• Working with e-learning elements

• Internship

• Teaching with a teacher present.

• Guidance, practices, feedback, introductions, etc.

• Internship/clinical training, guidance during internship

• Examination, tests

Participation of: Teacher and students

Initiated by: Teachers

Participation of: students

Initiated by: teachers

Participation of students

Initiated by students


Initiated by students

Initiated by: Teachers


Participation of: Students

Initiated by: Students



The programme is organised in collaboration with the educational institution and the clinical training site. This ensures that the clinical training constitutes an integrated part of the entire programme so that the student’s education both at the educational institution and at the clinical training site constitutes a coherent programme. In the nutrition and health study programme mandatory attendance is required for the internship corresponding to a scope of 30 hours a week on average. At the beginning of the internship the person in charge of the internship and the student agree upon the attendance for the activities. Documented attendance is a prerequisite for the student to sit the exams related to the objectives for learning outcomes of the internship.

2.5.1 Failure to comply with the mandatory participation and attendance

If the student does not comply with the mandatory participation and/or attendance, this will be registered as a used examination attempt unless the student is able to document an illness or in other ways obtain a dispensation.

2.5.2 The rules for assessment of the study activity

The student is considered to show study activity as long as the mandatory participation and attendance for the programme is fulfilled. If the student does not pass at least one examination during the programme in a consecutive period of at least one year, the student is excluded from the programme.

Talent programmes

University College Absalon organises special talent programmes concurrent with the rated programme. The programmes are in accordance with the objectives of the programme. The purpose of organising talent programmes is to support particularly talented and motivated students so that these students are offered challenges that correspond to their prerequisites and potential. The planned talent programmes must not be an obstacle to the student's mandatory participation and attendance in relation to the ordinary learning activities.

2.6.1 Admission to the talent programmes

The admission to the talent programmes is governed by the criteria that are linked to the respective activities. The student is informed about this in connection with the implementation of these. The decision on who will be offered participation in a specific talent programme depends on the objective and professional criteria that correspond to the purpose of the talent programme. It is a prerequisite for the talent programme that the student participating follows and completes the occupational therapy study programme within the stipulated time.

2.6.2 Talent programme on the diploma

When a talent programme starts, you will be informed how this appears on the diploma. In accordance with the ministerial order on talent programmes, this will appear in one of the following ways:

Distinction on the diploma. This requires a high professional level and fulfilment of certain specific criteria.

Recognition of extracurricular activities on the diploma. This concerns the completion of specific professional activities e.g. participation in international conferences.


Talent programme with extra ECTS credits on the diploma. This concerns the completion of extra programmes that will give more ECTS credits than the nominal rating of the programme that the student is signed up for.


PART 3 THE 7 SEMESTERS OF THE DEGREE PROGRAMME

In the following sections, each semester is presented with a description of the following:

Title and contents

Distribution of subject areas and ECTS in the semester

Objectives for learning outcomes

Exams in the semester


1st semester – Health, Food and People The first semester focuses on health and people and the connection between health behaviour and diseases. The influence of nutrition on the body’s function are analysed including the quality of food and meals. Problems and potentials in relation to health promotion and rehabilitation at an individual and societal level is a key element and will be analysed in relation to official recommendations. Through an introduction to the programme as well as the organisation of the semester around basic theories, concepts and methods within the professional field the student will be working with the development of his or her own study competencies.

Distribution of ECTS in the 1st semester

Subject areas Subject Number of ECTS credits

Health science subjects Dietetics, Dietary Planning and Eval-uation as well as Food and Meals

Theory of Science and Methodology

9

Natural science subjects Nutrition, Biochemistry, Anatomy and Physiology as well as Food Tech-nology, Theory of Science and Meth-odology

9

Human science subjects Pedagogy and Communication


6

Social science subjects Sociology, Political Science and Economy


6

In total 30

The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 1st semester

Teaching method Interprofessional elements Elective elements Number of ECTS credits

Theoretical teaching 0 0 28

Practical training/Internship 0 0 2

In total 0 0 30


Objectives for learning outcomes in the 1st semester

Knowledge Tested in partial exam

Possesses knowledge of and is able to understand the connection between diet and physiological changes through life in a societal context

A

Is able to reflect on health promotion, illness prevention, treatment and rehabilitation which will in-crease the citizen’s and the patient’s opportunity to master a healthy everyday life

B

Is able to reflect on ethical issues B

Skills Tested in partial exam

masters relevant study and working methods in order to seek, evaluate and interpret empirical evi-dence, theory and research methods

A

Competencies Tested in partial exam

Is able to handle and independently communicate in different situations B

Examinations

The semester examination in the 1st semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 ( cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015).

The average of the grades is included in the total exam result where the partial examination A is weighted with 50 % and the partial examination B is weighted with 50 %.

Partial examination A: The examination is an individual, written examination corresponding to 15 ECTS credits. The examination is interdisciplinary and includes both

theoretical and practical study elements from the se-mester.

Partial examination B: The examination is a group examination of max 6 students. It is a written and oral examination correspond-ing to 15 ECTS credits. The examination is interdisciplinary and

includes both theoretical and practical study elements from the semester.


2nd semester – Food, Meals and Production The second semester focuses on the production of food and meals. Planning and organisation of food and meal production seen in the perspective of food and management The students will learn about selected ingredients and quality parameters such as durability and taste. Food safety and internal inspection as well as sustainability is incorporated from a consumer and production perspective where food and meals are evaluated in terms of nutrition. The consumer’s choice of meals and food is analysed in connection with the communication and marketing related to these.

Distribution of ECTS in the 2nd semester


Health science subjects Food and Meals, Microbiology as well as Dietetics, Dietary Planning and Evaluation


9

Natural science subjects Food Technology and Biochemistry, Anatomy, Physiology and Nutrition, Theory of Science and Methodology

9

Human science subjects Communication as well as Psychol-ogy and Pedagogy


6

Social science subjects Organisation and Management as well as Economy, Political Science

and Sociology

6

In total 30

The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 2nd semester




In total 0 0 30


Objectives for learning outcomes in the 2nd semester


Is able to understand management, processes, development, planning and completion within food, nutrition and the health sector

B

Is able to reflect on ethical issues B

Possesses knowledge of and is able to understand food, hygiene, culinary quality and sensory science in relation to meal and food production

A


Is able to use and justify different methods for assessing food and meals in connection with practical problems

A



s able to independently handle the development of healthy meals taking living conditions into consid-eration

A

Examinations

The semester examination in the 2nd semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 ( cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015).


Partial examination A: The examination is an individual, oral examination corresponding to 15 ECTS credits. The

examination is interdisciplinary and includes both theo-retical and practical study elements from the semester.

Partial examination B: The examination is a group examination of max 6 students. It is a written and oral examination corresponding

to 15 ECTS credits. The examination is interdisciplinary and in-cludes both theoretical and practical study elements from the se-mester.


Food and Management 3rd- 6th semester

3rd semester

Food and Management: Quality Assurance and Management of Food and Meal Production The third semester focuses on meal production for specific target groups based on perspectives such as sensory science, nutrition, food safety, health, culture and structure. Based on theory of science as well as quantitative and qualitative research methods the students will examine the demands and expectations from public and private clients in terms of quality and health while taking the structural framework into consideration. The starting point is the companies’ organisation, production and distribution of food and meals. Managerial and production technological perspectives are included in connection with ethical considerations. Facilitation, communication and cooperation in an interprofessional context are key elements. In connection with the internship in the third semester the students will work with examples of the above.

Distribution of ECTS in the 3rd semester


Health science subjects Theory of Science and Methodology Food and Meals, Microbiology and Dietetics, Dietary Planning and Eval-

uation

9

Natural science subjects Theory of Science and Methodology

Food Technology and Biochemistry,

Anatomy, Physiology and Nutrition

9

Human science subjects Theory of Science and Methodology Communication as well as Psychol-ogy and Pedagogy

6

Social science subjects Theory of Science and Methodology

Organisation and Management as well as Economy, Political Science

and Sociology

6

In total 30

The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 3rd semester



Practical training/internship 5 0 5

In total 0 0 30


Objectives for learning outcomes in the 3rd semester


Possesses knowledge of, and is able to reflect on the application of, communication theories and methods, and understand the communicative significance in relation to dialogue and forging relation-ships

A

Possesses knowledge of methods and standards for quality assurance, consumer safety as well as quality enhancement, and is able to reflect on their use

B

Possesses knowledge of, and is able to reflect on, their own practice, as well as their profession’s du-ties and responsibilities, in an organisational, administrative and social perspective in relation to the food area

A

Possesses knowledge of, and is able to reflect on, the theory of science, research methods and models for evaluation, quality assurance and quality enhancement, as well as relating this knowledge to re-

search and development work in professional practice

B

Possesses knowledge of and is able to reflect on processes and management of food and food prepa-ration in relation to food and meals in relation to food and meals

B


Is able to use research- and development-based results and integrate different forms of knowledge from the professional field

A

To be able to use, assess and justify methods and described standards for quality assurance and en-hancement

B

Is able to use theoretical knowledge in practice within management, development and planning A



Is able to handle complex and development-oriented issues based on analyses and methodology and is able to identify his or her own learning needs

B

Examinations

The semester examination in the 3rd semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015).


Attendance during the internship is a prerequisite for the student to sit the exam.

Partial examination A: The examination is an individual, written and oral examination corresponding to 10 ECTS

credits. The examination is interdisciplinary and includes both practical, theoretical and interprofessional study ele-ments from the semester.

Partial examination B: The examination is a group examina-tion of max 6 students. It is a written and oral examination cor-

responding to 20 ECTS credits. The examination is interdisci-plinary and includes both theoretical and practical study ele-ments from the semester.


4th semester

Food and Management: Management and Product Development of Food

The fourth semester focuses on the connection between food and the market. The students will learn about food production from perspectives such as sensory science, nutritional consequences, food safety, health, culture and structure. In connection with food development, production and distribution the company's organisation and management as well as the student's choice of literature and study design. The development of the student's competencies within food production and communication, advice and facilitation as well as a partner in an interdisciplinary/intersectoral context is essential.

Distribution of ECTS in the 4th semester




9

Natural science subjects Food Technology and Biochemistry, Anatomy, Physiology and Nutrition

Theory of science and methodology

9



6

Social science subjects Organisation and Management as well as Economy, Political Science and Sociology


6

In total 30

The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 4th semester




In total

5 10

30


Objectives for learning outcomes in the 4th semester

Knowledge

Is able to reflect on the citizen’s and the consumer’s opportunity to master the healthy everyday life

Possesses knowledge of and is able to reflect on health promotion and illness prevention at individual or group level as well as a structural level

Possesses knowledge of, and is able to understand and reflect on, targets set for citizens and organisations, and is able to participate in interprofessional and intersectoral collaboration on care

Skills

Is able to communicate professional and practical issues and solutions at individual, group and structural level

Masters relevant study and working methods both to search for, assess and interpret empirical evidence, theory and re-search methods, and to initiate and participate in innovation, development and research work

Is able to select, develop and quality assure food and meal concepts

Compentencies

Demonstrates personal professional responsibility, and keep up-to-date by identifying and understanding their own learning processes and developmental needs

Is able to independently handle and develop communication in connection with the development of food and meal con-cepts

Examination

The semester examination in the 4th semester is organised as an external examination.T he assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015).

The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical, elective and interprofessional study elements from the semester.


5th semester

Food and Management: Food Innovation and Change Management Food Security and Food Scape

The fifth semester focuses on food innovation and management directed at the opportunities to work closely together with the regional food companies about developing and launching new products. User driven innovation and practical food development are important competencies in a rapidly changing and increasingly differentiated market where the parameters are health and optimisation of resources. The student will focus on food production and distribution, management, food trends, innovation processes, market understanding, consumers and user driven innovation compared to a local, regional, national or global food market and customer group. In the semester there is focus on more aspects at the same time and there is focus on the student being able to develop analytical reflective competencies in relation to their own professional identity and the ability to join an interprofessional collaboration with others. Perspectives which are tested practically and theoretically in the semester. The 5th and the 6th semester may be organised in random order.





9

Natural science subjects Food Technology and Biochemistry, Anatomy, Physiology and Nutrition,


9



6



6

In total 30





In total 10 0 30



Knowledge Tested in the semester exam

Possesses knowledge of, and is able to reflect on, the profession’s use of information and communication technology, as well as the impact of technology

A

Possesses knowledge of, and is able to understand innovation as a method to change prac-tice and is familiar with simple implementation methodologies in relation to specific target groups

B

Possesses knowledge of the priorities for deploying professional resources under the pre-vailing framework conditions within the food area

A

Possesses knowledge of and is able to understand concept development, innovation and project management across the public and the private sector

B

Skills Tested in the semester exam

Is able to master interdisciplinary and intersectoral cooperation A

Use professionally relevant information, communication and welfare technology that in-corporates thinking about the client’s own resources to the greatest possible extent

B

Is able to assess and master the optimisation of processes related to the production of food and meal production taking the citizens’ needs and economy and sustainability

Prerequisite for learning of examination A

Is able to work innovatively and entrepreneurially with food and meal concepts Prerequisite for learning of examination A

Is able to use theoretical knowledge in practice within management, development and planning

B

Competencies Tested in the semester exam

Is able to act independently within organisational contexts, including the food area A

Is able to independently assume responsibility for working innovatively within food and meal concepts

B

Is able to independently handle managerial issues in a monoprofessional and interprofes-sional cooperation in relation to working environment, economy and sustainability

B

Is able to handle preparation, documentation, evaluation and development of control tools in a managerial perspective within food and meal concepts

B

Examinations

The semester examination in the 5th semester is organised as two examinations. Examination A is internal, and examination B is external.

The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015).


Examination A: The examination is an individual, written and oral examination corresponding to 10 ECTS credits. The examination is interdisciplinary and includes both practical, theoretical and interpro-fessional study elements from the semester.

Examination B: The examination is a group examination of max 6 students. It is a written and oral examination corre-sponding to 20 ECTS credits. The examination is interdisci-plinary and includes both theoretical, practical and inter-professional study elements from the semester.


6th semester

Food and Management: Specialisation and immersion within Food and Management The study field, the professional field and the current opportunities and problems in the society forms the framework of this semester. The nutrition and health study programme offers several different forms of specialisation before the start of the semester that the student will choose between. This gives the student the opportunity to choose a specific profile within the given framework directed at the professional field of interest. For the individual student the concrete specialisation may form the direction for the rest of the education, including the internship in the 7th semester as well as being the focus of the following bachelor project. Furthermore, this semester will also include a special opportunity for the student to achieve an internationalisation of the education either through a study abroad in a partner institution abroad or through the areas in which the student chooses to specialise in. The 5th and the 6th semester may be organised in random order.



Health science subjects Food and Meals, Microbiology as well as Dietetics, Dietary Planning and

Evaluation

Theory of science and methodology

9

Natural science subjects Food Technology and Biochemistry, Anatomy, Physiology and Nutrition, Theory of Science and Methodology

9



6


6

In total 30




Practical training/internship 0 0

In total 0 10 30



Knowledge

Is able to reflect on ethical issues

Possesses knowledge of, and is able to understand innovation as a method to change practice and is familiar with simple implementation methodologies in relation to specific target groups

Possesses knowledge of and is able to understand nutritional, hygienic, technological and sensory scientific quality as well as economy and sustainability

Skills


Masters development, implementation and evaluation of processes and managerial tasks

Competencies


Is able to make use of technology related to the profession, including information and communication technology in the relevant context

Examinations

The semester examination in the 6th semester is organised as an internal examination.


The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical and elective study elements from the semester.


Health Promotion and Dietetics 3rd – 6th semester Health Promotion and Dietetics: Dietetics and Learning The third semester focuses on the individual citizen and his or her life situation when disease-related problems arise. Based on theory of science as well as quantitative and qualitative research methods in relation to food and health at individual and group level the methodology such as dietary treatment and rehabilitation is incorporated in connection with ethical considerations. The semester includes application-oriented aspects in the form of incorporating the individual citizen’s social, cultural and family situation as well as its setting. The focus in on the development of the student’s competencies as counsellor and collaboration partner in an interprofessional context. In connection with the internship in the third semester the students will work with examples of the above.

Distribution of ECTS in the 3rd semester


Health science subjects Theory of Science and Methodology

Dietetics, Dietary Planning and Eval-uation as well as Food and Meals

9

Natural science subjects Theory of Science and Methodology Nutrition, Biochemistry, Anatomy and Physiology as well as Food Tech-nology

9

Human science subjects Theory of Science and Methodology, Communication as well as Psychol-

ogy and Pedagogy

6


Sociology, Political Science and Economy as well as Organisation and Management

6

In total 30

The distribution of theoretical and practical teaching/internship as well as interprofessional and elective study elements in ECTS credits in the 3rd semester




In total 5

0 30


Objectives for learning outcomes in the 3rd semester


Possesses knowledge of, and is able to reflect on the application of, communication theories and methods, and understand the communicative significance in relation to dialogue and forging rela-tionships

A

Possesses knowledge of methods and standards for quality assurance, patient safety and quality enhancement, and is able to reflect on their use

B

Possesses knowledge of, and is able to reflect on, their own practice, as well as their profession’s duties and responsibilities, in an organisational, administrative and social perspective and as part of the wider health service

A

Possesses knowledge of, and is able to reflect on, the theory of science, research methods and models for evaluation, quality assurance and quality enhancement, as well as relating this

knowledge to research and development work in professional practice

B

Possesses knowledge of and is able to understand the principles of dietary treatment and phar-macological treatment of diseases while taking life style and living conditions into consideration

B



A

Is able to use, assess and justify methods and described standards for quality assurance and en-hancement

B

Is able to assess nutritional status and risks and diagnose nutrition issues B



B

Examinations

The semester examination in the 3rd semester is organised as two internal partial examinations. The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015).

The average of the grades is included in the total exam result where the partial examination A is weighted with 33 % % and the partial examination B is weighted with 67 %. Attendance during the internship is a prerequisite for the student to sit the exam.

Partial examination A: The examination is an individ-ual, written and oral examination corresponding to 10 ECTS credits. The examination is interdisciplinary and includes both practical, theoretical and interprofes-sional study elements from the semester.

Partial examination B: The examination is a group exami-nation of max 6 students. It is a written and oral examina-tion corresponding to 20 ECTS credits. The examination is interdisciplinary and includes both theoretical and practi-cal study elements from the semester.


4th semester

Health Promotion and Dietetics: Life Cycle, Nutrition and Health The fourth semester focuses on health promotion and illness prevention where the target is the healthy everyday life with focus on groups and structural perspectives. The semester will include examples of specific nutritional needs and physiological changes through life in connection with recommendations on health. Consequences of cultural, socioeconomic and psychosocial conditions in relation to food and consumer behaviour, eating habits and meal culture across age groups will be taken into consideration in the students’ own choice of literature and study design in connection with the elective part of the semester. The development of student’s competencies as a communicator, teacher, facilitator and collaboration partner in an interprofessional context is central.





9

Natural science subjects Nutrition, Biochemistry, Anatomy, Physiology and Food Technology


9



6

Social science subjects Sociology, Political Science and Economy as well as Organisation and Management


6

In total 30





In total 5 10 30



Knowledge

Is able to reflect on the citizen’s and the patient’s opportunity to master the healthy everyday life

Possesses knowledge of and is able to reflect on health promotion and illness prevention at individual or group level as well as a structural level

Is able to understand and reflect on targets set for citizens and patients, and is able to participate in interprofessional and intersectoral collaboration on care

Skills

Is able to communicate professional and practical issues and solutions at individual, group and structural level

Masters relevant study and working methods both to search for, assess and interpret empirical evidence, theory and re-search methods, and to initiate and participate in innovation, development and research

Is able to use, assess and develop guidance materials under consideration of individual and societal isuues

Competencies

Demonstrates personal professional responsibility, and keep up-to-date by identifying and understanding their own learning processes and developmental needs

Is able to independently provide advice on health promotion, illness prevention, treatment and rehabilitative diets and nutrition

Examinations

The semester examination in the 4th semester is organised as an external examination.


The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical, elective and interprofessional study elements from the semester.


5th semester

Health Promotion and Dietetics: Healthy Meals for Specific Needs The fifth semester focuses on nutrition, meals and meal culture in relation to individuals and groups with specific needs including reflections on ethical aspects and a risk of stigmatisation. The semester will include a professional field of analysis, evaluation and development of methods in the dietary work, which is supported by the student’s practical and theoretical competencies. Conditions such as the working life, physical challenges, food allergy and intolerance, perception, ethnicity and socioeconomic conditions are affecting the interprofessional cooperation between health professionals, the citizen and / or the group and the innovation of health pedagogical tasks and structural methods. The semester includes several aspects and there is focus on the student’s opportunity to develop analytical reflective competencies in relation to their own professional identity and the ability to join an interprofessional collaboration with others. These perspectives will be tested in a practical and theoretical examination. The 5th and the 6th semester may be organised in random order.





9

Natural science subjects Nutrition, Biochemistry, Anatomy, Physiology and Food Technology


9



6



6

In total 30





In total 10 0 30



Knowledge Tested in the se-mester examina-

tion

Possesses knowledge of, and is able to reflect on, the profession’s use of information and commu-nication technology, as well as the impact of technology

A


B

Possesses knowledge of the priorities for deploying professional resources under the prevailing framework conditions in the health service

A

Possesses knowledge of and is able to understand health education, communication and the pro-fessional conversation related to teaching and guidance

B

Skills Tested in the se-mester examina-

tion

Is able to master interdisciplinary and intersectoral cooperation A

Is able to use professionally relevant information, communication welfare technology that incor-poratess thinking about the citizen’s own resources to the greatest possible extent

B

Is able to assess and master the support of the citizen’s and the patient’s motivation in connection with dietary changes related to the life situation and living conditions

A

Is able to master the dietary treatment of citizens with lifestyle diseases and nutritional therapy of patients with poor appetite

B

Competencies Tested in the se-mester examina-

tion

Is able to independently develop quality standards B

Independently navigate within organisational frameworks, including the health care system A

Independently carry out health promoting, preventive, treatment-based and rehabilitating meal- and nutrition guidance

B

Independently make a nutrition diagnosis, and take responsibility for commencing, documenting and evaluating diet treatment and nutrition therapy with the citizen’s and patient’s life situation and living conditions in consideration

B

Examinations

The semester examination in the 5th semester is organised as two examinations. Examination A is internal, and examination B is external.The assessment will be individual for each student in accordance with the 7-point grading scale with the pass mark 02 (cf. the Ministerial Order on the Grading Scale and Other Forms of assessment no. 114 of 03/02/2015). Attendance during the internship is a prerequisite for the student to sit the exam.

Examination A: The examination is an individual, written and oral examination corresponding to 10 ECTS credits. The examination is interdisciplinary and includes both practical, theoretical and interprofes-sional study elements from the semester.

Examination B: The examination is a group examination of max 6 students. It is a written and oral examination corre-sponding to 20 ECTS credits. The examination is interdisci-plinary and includes both theoretical, practical and inter-professional study elements from the semester


6th semester: Specialisation and Immersion within Health Promotion and Dietetics

Health Promotion and Dietetics: Specialisation and Immersion within Health Promotion and Dietetics The study field, the professional field and the current opportunities and problems in the society forms the framework of this semester. The nutrition and health study programme offers several different forms of specialisation before the start of the semester that the student will choose between. This gives the student the opportunity to choose a specific profile within the given framework directed at the professional field of interest. For the individual student the concrete specialisation may form the direction for the rest of the education, including the internship in the 7th semester as well as being the focus of the following bachelor project. Furthermore, this semester will also include a special opportunity for the student to achieve an internationalisation of the education either through a study abroad in a partner institution abroad or through the areas in which the student chooses to specialise in. The 5th and the 6th semester may be organised in random order.



Health science subjects Dietetics, Dietary Planning and Eval-uation as well as Food and Meals Theory of Science and Methodology

9

Natural science subjects Nutrition, Biochemistry, Anatomy and Physiology as well as Food Tech-

nology


9



6



6

In total 30





In total 0 10 30



Knowledge

Is able to reflect on ethical issues


Skills


Is able to assess and justify the significance of physical activity in the perspective of health promotion

Competencies


Is able to make use of technology related to the profession, including information and communication technology in the relevant

Is able to independently work innovatively with communication

Is able to plan, start and evaluate health-promoting initiatives based on nutrition and physical activity

Examinations



The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical and elective study elements from the semester.


6th semester: Specialisation Clinical Dietetics

Health Promotion and Dietetics: Specialisation Clinical Dietetics For students within the Health Promotion and Dietetics field, who are accepted to the specialisation Clinical Dietetics, the semester is characterised by an additional internship in a clinical enviroment to suuport the clinical dietetic practice. The specialisation Clinical Dietetics has fewer ECTS credits than the other specialisations due to the additional internship. The total number of ECTS credits is the same for all the specialisations.


Subject areas Subjects Number of ECTS cred-its

Health science subjects Dietetics, Meal Planning and Evaluation as well as Food and Meals


9

Natural science subjects Clinical Nutrition, Biochemistry, Anatomy, Physiology


9

Human science subjects Communication as well as Psychology and Pedagogy


6



6

In total 30




Clinical training 0 10 12

In total 0 10 30



Knowledge

Can reflect on ethical issues

Has knowledge of and can reflect on methods related to the dietetic practice as well as documentation and quality devel-opment

Skills

Masters diet treatment and nutrition therapy

Competencies

Independently takes responsibility for dealing with complex dietetics issues in an interprofessional collaboration in con-nection with specific groups of patients

Independently support continuous dietetic courses for citizens/patients within the primary as well as secondary health system

Examination




The examination is a group examination of max 6 students. It is a written and oral examination corresponding to 30 ECTS credits. The examination is interdisciplinary and includes both theoretical and clinical study elements with a clear emphasis on the clinical dietetic practice.


7th semester – Common for both fields of study Internship and bachelor project This semester will end the programme and focuses on current nutrition-, health- and food-related problems and challenges in the professional field. The semester is based on an innovative internship with focus on providing new knowledge for both the internship site and the student with an opportunity to develop new methods and products. Problems or challenges from practice will form the basis for the student’s bachelor project. Bachelor project In the bachelor project the student will discuss a problem area of his / her own choosing that is based on the field of practice and is relevant to the student’s professional field. The problem statement must be approved by the Nutrition and Health study programme. In the project the student will focus on the problem as well as the profession. The student will work methodically with generation of empirical evidence, analysis and evaluation as well as development of innovative competencies. Through the project the student will demonstrate his or her independent use of professional working methods and study methods as well as incorporation of research-based literature, theories, methods and study design that is relevant to the problem statement. Furthermore, the student should include relevant results from practice-related development, experimental and research work. Thereby the project contributes the improvement, development and innovation of nutritional and health-related solutions in collaboration with relevant stakeholders in the field.



Health science subjects Theory of Science and Methodology Dietetics, Dietary Planning and Eval-

uation as well as Food and Meals

9

Natural science subjects Theory of Science and Methodology

Nutrition and Food Technology, Bio-chemistry, Anatomy and Physiology

9

Human science subjects Theory of Science and Methodology, Communication as well as Psychol-ogy and Pedagogy

6


Sociology, Political Science and

Economy as well as Organisation and Management

6

In total 30






In total 0 0 30


Knowledge Tested in the se-mester exam

Possesses knowledge of, and is able to reflect on, the theory of science, research methods and models for evaluation, quality assurance and quality enhancement, as well as relating this knowledge to research and development work in professional practice

B

Possesses knowledge related to the specialisation Health Promotion and Dietetics and is able to reflect on methods related to the dietetic practice as well as documentation and quality develop-ment

A

Skills Tested in the se-mester exam

Is able to communicate professional and practical issues and solutions at an individual, group and structural level

B


B

Masters relevant study and working methods both to search for, assess and interpret empirical evidence, theory and research methods, and to initiate and participate in innovation, develop-ment and research work

B

Possesses skills in relation to the study field called Food and Management is able to use theoretical knowledge in practice within management, development and planning

A

Possesses skills related to the study field called Health Promotion and Dietetics and masters situa-tion-specific and professionally relevant communication, guidance and advice on the preparation, delivery and after-treatment within the professional field and interprofessional practice

A

Competencies Tested in the se-mester exam

Is able to independently develop quality standards Prerequisite for learning of ex-

amination A

Is able to act independently within organisational contexts, including the healthcare system or the food area

A

Is able to work innovatively, development oriented, critically reflective and target oriented in a both professional and intersectoral context

B

Is able to collaborate independently in an interprofessional and intersectoral collaboration based on a holistic perspective

A

Is able to work with and assume responsibility for quality assurance and enhancement A

Demonstrates personal professional responsibility, and keep up-to-date by identifying and under-standing their own learning processes and developmental needs

B


Possesses competencies related to the study field called Health Promotion and Dietetics and is able to independently assume responsibility for and handle analysis, initiation, documentation, recording and evaluation of the teaching and guidance materials

B

Examinations

The semester examination in the 7th semester is organised as two examinations. Examination A is internal, and examination B is external.



Examination A: The examination is an individual, written and oral examina-tion corresponding to 10 ECTS cred-its. The examination is interdiscipli-nary and includes both practical and theoretical study elements from the semester.

Examination B: The bachelor project corresponds to 20 ECTS credits. The project can only be completed when all other examinations in the pro-gramme have been completed, and the student has achieved 190 ECTS credits in the programme. The bachelor project consists of a written part and an oral part and should be prepared in groups of max. 4 students in a mono- or interprofessional context. The examination is interdisciplinary and includes both theoretical and practical study elements from the pro-gramme. The examination will be held as a combined written and oral ex-amination where the bachelor project and the oral examination will be as-sessed as a whole. The student has the option to choose group examina-tion as the examination form. In the assessment the academic content is in focus, but there is also emphasis on the examinee’s communication abili-ties and spelling, however, the greater emphasis is on the academic con-tent. The bachelor project can only be assessed when all the other exami-nations of the programme have been passed.


PART 4 EXAMINATIONS IN GENERAL Examinations during the Nutrition and Health study programme are held in accordance with the rules in the Ministerial Order on Tests and Exams and the examination rules of University College Absalon.

4.1 Examination rules University College Absalon has prepared a set of examination rules that cover all the programmes within the institution. These rules are published at University College Absalon’s website.

4.2 Registration for examinations When the student starts a semester, he or she is automatically registered for examination(s) in that semester. It is not possible to unregister for the examination(s). Failure to participate in examination(s) within the fixed time frame will be considered as a used examination attempt. However, this only applies if the failure to participate is not due to illness that can be documented.

4.3 Study start examination There will be a study start examination at the Nutrition and Health study programme. The purpose of the study start examination is to determine whether the student has actually started the programme. The study start examination is an internal written examination evaluated as passed/not passed. The student has two attempts to pass the study start examination. The examination will be held no later than 14 days after the study start. If the study start examination is not passed in the first attempt, University College Absalon will hold a re-examination no later than two months after the study start. If the student has not passed the study start examination after two attempts, University College Absalon will cancel the enrolment.

4.4 Special examination terms

If the student has a disability, health condition or language issues that make it impossible to complete the examination on general terms, the student can apply for special examination terms. Health conditions could e.g. include:

Physical or mental impairment

Pregnancy

Language issues could e.g. include:

Dyslexia

A different mother tongue than Danish

The condition for granting the special terms is that the examination level and the requirements for fulfilment of the objectives are not influenced by the special examination terms. This means that the special examination terms alone will compensate the student for the impairment / health conditions. See more details on the special support (SPS), documentation and application on University College Absalon’s digital platform.



4.5 Make-up and re-examinations Make-up examinations If the student has failed to complete an examination due to an illness, University College Absalon should hold a make-up examination as soon as possible after the examination. The illness must be documented by a doctor's note. University College Absalon must receive the doctor’s note no later than five weekdays after the examination has been held. If the student becomes acutely ill during an examination, the student must document that he or she was ill on the examination day. If the student does not document the illness in accordance with the above rules, the student has used one examination attempt. Read more about make-up examinations on University College Absalon’s digital platform. Re-examinations If the first examination attempt is not passed, a re-examination will be held. The student will automatically be registered for the re-examination, and the second examination attempt will be used. As a general rule, re-examinations should be held as soon as possible cf. the overview of the examinations in the programme. You can read more about this on University College Absalon’s digital platform.

4.6 Cheating, plagiarism and disturbing behaviour during the examinations Cheating and plagiarism In written examinations, University College Absalon makes sure that the student confirms by signing, e.g. digitally, that his or her assignment is completed without improper means. The student is subject to the general principles about academic integrity and plagiarism. If these principles are violated, it is considered as cheating. Attempts to cheat and involvement in other students’ cheating in examinations will be treated in the same way as actual cheating. It is not allowed to seek or offer other students improper help for an assignment by using improper means. Under aggravated circumstances, the student may be expelled from the institution for a short or long period of time. Before this, the student will be called in for a meeting. If the student is expelled from University College Absalon, the student will be excluded from the programme during the period in question.

Disturbing behaviour If the student shows disturbing behaviour during an examination, the student may be expelled from the ongoing examination. A dismissal will cancel any obtained grade for that examination, and the student will have used one examination attempt.

4.7 Examination complaints and appeals options Complaints option The student can complain about a held examination – this can be due to:

Basis for the examination

Examination procedure


Assessment

The deadline for complaints is 2 weeks after the assessment of the examination has been published. The complaint should be in writing and reasoned. The complaint may be rejected if it is not reasoned or the reason is insufficient. The decision from University College Absalon will be in writing and reasoned. The decision could be:

An offer of reassessment. However, this is not an option in oral examinations

An offer of a re-examination

To reject the student’s complaint

The complaint should state which of the above items the complaint is about. The complaint should be in writing and be reasoned. There are no other specific requirements as to the form of the complaint. The complaint should be submitted to [email protected] If the student is granted an offer of reassessment or re-examination, the student submitting the complaint should accept the offer of reassessment or re-examination no later than 2 weeks after receiving the decision. Otherwise the offer will be cancelled. Appeals option The student may appeal University College Absalon’s decision about study-related matters to an appeal board set up by University College Absalon. The appeal should be in writing and reasoned and submitted no later than 2 weeks after the announcement of a decision from University College Absalon. Read more about complaints and appeals on University College Absalon’s digital platform.


PART 5 GENERAL RULES

5.1 Credit transfer University College Absalon grants credit transfer to students for completed educational elements including clinical/practical training that can be equated with the corresponding elements in the programme. Credit transfer in clinical training, mandatory and elective programme elements are granted after a professional assessment that determines whether the completed education, employment, etc. in terms of content and level may be equated with one or more elements in the programme. If the student has completed the second study year at a different educational institution within the same programme, the student will be granted credit transfer for the first two study years in connection with the transfer without any individual assessment. See the curriculum’s section on internationalisation for information about credit transfer for study abroad. An application for credit transfer, which is not covered by the rules for mandatory credit transfer, should be submitted to the educational institution no later than 8 weeks before the start of the programme element for which the student is applying for credit transfer. The application should be submitted to [email protected] The application form is available on University College Absalon’s digital platform ‘Fronter’ in the room “Uddannelsesservice”.

5.2 Internationalisation The Bachelor’s Degree Programme in Nutrition and Health contains international study elements that will give the student the opportunity to enhance his or her professional, international and intercultural competencies in order to work professionally in a globalised world. The international study elements are integrated in the programme through the teaching where the student will learn about international trends and research. Furthermore, the student may also gain international perspectives through activities such as study visits from foreign students, virtual learning activities with foreign students as well as lectures from guest lecturers. Students in the programme will also have the opportunity to study abroad and/or to do the internship abroad during the programme which will particularly give the students the prerequisites to develop intercultural and international competencies and give them the opportunity to seek specific international knowledge, gain experience of a lifetime and develop new social networks. When studying abroad or doing the internship abroad the student should apply for pre-approval of the specific study activity abroad. If the study abroad is pre-approved, the student is obligated to document the completed programme elements of the approved study abroad after completing the stay. According to the pre-approval the programme element is considered completed if it is passed in accordance with the applicable rules within the area. The programme is part of local agreements and mobility programmes with foreign programmes – these appear from the website. At University College Absalon's website you can read more about internationalisation via study abroad or clinical training/internship.



Furthermore, it is possible to complete subjects or practical/clinical training where the students themselves will apply for a programme or internship in an institution that must be approved and assessed in terms of credit transfer by the international coordinate of the programme.

5.3 Requirements for written assignments and projects University College Absalon’s health-related Professional Bachelor Degree Programmes have prepared common guidelines and requirements for the formalities for written assignments and projects including the use of a reference system. Any other requirements will be stated specifically in the examination description.

5.4 Reading of texts in foreign languages

The teaching will primarily be in Danish. The programme will include reading of texts in English and Nordic languages. Understanding the texts is a prerequisite for completing the programme.

5.5 Transfer to University College Absalon Transfer to the Nutrition and Health study programme at University College Absalon from the same programme in a different Danish educational institution can only take place when the student has passed examinations corresponding to the 1st study year of the Nutrition and Health study programme. A transfer depends on available seats in the specific level of the programme at University College Absalon that the student should be enrolled in. Furthermore, passed programme elements equate similar programme elements in other educational institutions that offer the programme.

5.6 Exemption Exemptions can be made from the rules in the common and specific part of this curriculum which is established by the Nutrition and Health study programme in University College Absalon or nationally in cooperation with all the providers of the Nutrition and Health study programme.

5.7 Commencement and transitional arrangement Commencement This curriculum entered into force on September 1st 2016. Previously established curriculums for the Nutrition and Health study programme are repealed cf. the section about transitional arrangements. Transitional arrangement Students who are enrolled in the Nutrition and Health study programme as per September 1st 2017 will be transferred to and complete the programme in accordance with this curriculum. Students who have not yet completed the final semester(the 7th semester) will, however, be exempted from this. For students in a transitional arrangement, special courses will be organised to make sure that the knowledge, skills and competencies cf. this curriculum are achieved. Students who have not yet completed the final semester must complete the programme in accordance with the curriculum of 2010, “Studieordning 2010”, until July 1st 2018. They will then be able to complete the programme based on this current curriculum alone.


For students who resume the programme after a leave of absence, a special course will be organised as needed.

5.8 Legal basis This curriculum is established with legal basis in:

The Danish Ministerial Order concerning the Act on Academy Profession Degree Programmes and Professional Bachelor Programmes no. 1147 of 23/10/2014.

The Danish Ministerial Order on Academy Profession Degree Programmes and Professional Bachelor Programmes no. 1521 of 16/12/2013.

Ministerial Order on the Bachelor’s Degree Programme of Nutrition and Health no. 502 of 30/05/2016

The Danish Ministerial Order on Access to the Academy Profession and Professional Bachelor Programmes no. 85 of 26/01/2016.

The Danish Ministerial Order on Tests and Exams in Vocational Higher Education Programmes no. 1500 of 02/12/2016.

The Danish Ministerial Order on the Grading Scale and Other Forms of assessment in connection with programmes under the Danish Act on Academy Profession and Professional Bachelor Programmes no. 114 of 03/02/2015.

The Danish Ministerial Order for talent initiatives in higher education under the Danish Act on Academy Profession and Professional Bachelor Programmes no. 597 of 08/03/2015.

https://ufm.dk/lovstof/gaeldende-love-og-regler/uddannelser/professionsbacheloruddannelser

https://ufm.dk/lovstof/gaeldende-love-og-regler/uddannelser/professionsbacheloruddannelser


Appendix Themes, theoretical and practical teaching and internship, distribution of scientific areas, objectives for learning outcomes


Themes in the programme

Theme number

Name and course of theme Number of ECTS credits the first two years

T1 Nutrition, Health Promotion and Illness Prevention

The theme focuses on the influence of nutrition on the body's functions, processes and development as well as the prevention of illnesses. This is done through basic theories,

concepts and methods within the professional area. The module will work with problem areas related to health promotion, illness prevention and rehabilitation on an individual and societal level in relation to the official recommendations.

30

T2 Food Production, Consumer Behaviour and Management

The theme focuses on food and meals. The student will learn about ingredients, prepa-ration methods, culinary quality and sensory science in relation to food and meal pro-

duction. There is focus on organisation and management in relation to food and meals. Furthermore, the theme focuses on the relationship between consumers and producers of food in a sustainability and market perspective. Food quality, food safety and con-

sumption are handled in relation to the political regulation of production and the mar-ket.

30

T3 Methodology and Communication

The theme focuses on problems related to theory of science and methodology that is

relevant to the professional field. The student will learn about quantitative and qualita-tive research methods. There is focus on problems and application of methods, study design, the generation of empirical evidence and analysis. Furthermore, the students

will be working with communication in relation to nutrition and health and learn how to reflect on communication in terms its target, frames and conditions. The form of the communication will be different depending on the context, purpose and target of the

communication.

30

T4a For the study field Health Promotion and Dietetics: Treatment and Intervention in a Knowledge-dissemination Perspective

The theme focuses on dietetic treatment and processes of change in relation to lifestyle intervention. Furthermore, the theme will include general aspects of nutritional therapy. There is focus on the understanding of dietetic principles as well as the underlying evi-

dence-based knowledge. The dietetic treatment and nutritional therapy are seen in rela-tion to the patient’s / citizen’s family situation as well as ethical, psychological, social, cultural and financial conditions. Based on theory and reflection the theme will focus on

developing the student’s personal competencies as counsellor, therapist and profes-sional collaboration partner in an interprofessional context. 30

T4b For the study field Food and Management: Organisation, Management and Produc-tion

The theme focuses on meal and food concepts. The students will learn about the de-mands and expectations from the consumers as well as public and private clients in

terms of quality, food safety and health, how to regulate and control these elements and how companies can organise their production and distribution based on these ele-ments. Based on the applied knowledge and existing companies/organisations the stu-

dents will be working in accordance with the theory and methodology.

In total 120


Number of ECTS credits for the programme themes in the 1st – 4th semester

Name of the semester Theme In total

Common part T1 T2 T3 T4

S1 Health, Food and People 20 5 5 30

S2 Food, Meals and Production 5 20 5 30

The study field Food and Management

S3 – FL Quality Assurance and Man-agement of Food and Meal Production

15 15 30

S4 - FL Management and Product Development of Food

5 5 5 15 30

The study field Health Promotion and Dietetics

S3 - SD Dietetics and learning 15 15 30

S4 – SD Life Cycle, Nutrition and Health

5 5 5 15 30

In total 30 30 30 30 120

Number of ECTS credits for the teaching and internship in the 1st to 4th semester of the programme

Teaching Number of ECTS credits

Theoretical 110

Practical 10

In total 120

Number of ECTS credits for the theoretical teaching and internship in the 5th to 7th semester of the programme


Theoretical 70

Practical 20

Number of ECTS credits for theoretical teaching and practical/clinical training in the 5th to 7th semester of the programme for the study field Health Promotion and Dietetics and the specialisation Clinical Dietetics


Theoretical 58

Clinical 32

In total 90

In total 90


Total overview of the theoretical and practical/clinical ECTS credits as well as interprofessional and elective elements

Semester Theoretical ECTS credits Practical ECTS credits ECTS in total

Interprof. ele-ments

Elective ele-ments

Interprof. elements

Elective ele-ments

1 28 2 30

2 27 3 30

3 25 5 5 30

4 30 5 10 30

5 20 5 10 5 30

6 30 10 30

6* 18* 12* 10* 30

7 20 10 30

In total 210

*For the study field Health Promotion and Dietetics and the specialisation Clinical Dietetics, the elective element is

organised with mandatory clinical training in a special course The ECTS allocation between subject areas within the 1st to 4th semester of the programme, including subjects equivalent to a minimum of 5 ECTS credits.

Subject areas Number of ECTS credits

Health science subjects in total 36

Food and Meals 5

Dietetics, Dietary Planning and Evaluation 7

Natural science subjects in total 36

Of which Nutrition 10

Of which Anatomy and Physiology 5

Of which Biochemistry 5

Of which Food Technology 5

Human scientific contents in total 24

Of which Pedagogy 5

Of which Psychology 5

Theory of Science and Methodology 5

Social science subjects in total 24

Sociology 5

Management and Organisation


5

Theory of Science and Methodology 5

In total 120


A. Distribution of scientific areas in ECTS credits of the programme in the 5th to 7th semester, including subjects with a scope of at least 5 ECTS credits

Subject areas Number of ECTS credits*

Health science subjects in total 27

Natural science subjects in total 27

Humanities subjects in total 18

Social science subjects in total 18

In total 90

*The subject areas should result in 90 ECTS credits in total but the individual subjects may not necessarily give this result

B. Objectives for learning outcomes completed after the 4th semester of the programme

Objectives for learning outcomes in terms of knowledge

1) Possesses knowledge of and is able to understand the connection between diet and physiological changes through life in a societal context

2) Is able to reflect on health promotion, illness prevention, treatment and rehabilitation which will increase the citizen’s and the patient’s opportunity to master a healthy everyday life

3) Is able to reflect on the citizen’s and the patient’s opportunity to master the healthy everyday life

4) Possesses knowledge of and is able to reflect on health promotion and illness prevention at individual or group level as well as a structural level

5) Is able to understand management, processes, development, planning and completion within food, nutrition and the health sector

7) Is able to understand and reflect on targets set for citizens and patients, and is able to participate in interprofessional and intersectoral collaboration on care

8) Is able to reflect on ethical issues

12) Possesses knowledge of, and is able to reflect on, their own practice, as well as their profession’s duties and responsi-bilities, in an organisational, administrative and social perspective and as part of the wider health service

14) Possesses knowledge of, and is able to reflect on, the theory of science, research methods and models for evaluation, quality assurance and quality enhancement, as well as relating this knowledge to research and development work in pro-fessional practice

15) possesses knowledge of and is able to understand food, hygiene, culinary quality and sensory science in relation to meal and food production

The graduate within the study field Food and Management will also be able to

1) Possess knowledge of and is able to reflect on processes and management of food and food preparation in relation to food and meals

The graduate within the study field Health Promotion and Dietetics will also be able to

1) Possess knowledge of and is able to understand the principles of dietary treatment and pharmacological treatment of diseases while taking life style and living conditions into consideration

Objectives for learning outcomes in terms of skills

1) Is able to communicate professional and practical issues and solutions at an individual, group and structural level

2) Is able to use research- and development-based results and integrate different forms of knowledge from the profes-sional field


5) Use theoretical knowledge in practice within management, development and planning



1) Assess nutritional status and risks and diagnose nutrition issues

2) Use, assess and develop guidance materials under consideration of individual and societal issues

Objectives for learning outcomes in terms of competencies

3) Is able to handle complex and development-oriented issues based on analyses and methodology and is able to identify his or her own learning needs

5) Is able to handle and independently communicate in different situations

9) Demonstrate personal professional responsibility and keep up-to-date by identifying and understanding their own learning processes and developmental needs.

10) Is able to independently handle the development of healthy meals taking living conditions into consideration

C. Objectives for learning outcomes completed after the 7th semester of the programme

Objectives for learning outcomes in terms of knowledge

1) Possesses knowledge of and is able to understand the connection between diet and physiological changes through life in a societal context

2) Is able to reflect on health promotion, illness prevention, treatment and rehabilitation which will increase the citizen’s and the patient’s opportunity to master a healthy everyday life

3) Is able to reflect on the citizen’s and the patient’s opportunity to master the healthy everyday life

4) Possesses knowledge of and is able to reflect on health promotion and illness prevention at individual or group level as well as a structural level

5) Is able to understand management, processes, development, planning and completion within food, nutrition and the health sector

6) Possesses knowledge of, and is able to reflect on, the profession’s use of information and communication technology, as well as the impact of technology

7) Is able to understand and reflect on targets set for citizens and patients, and is able to participate in interprofessional and intersectoral collaboration on care

8) Is able to reflect on ethical issues

9) Possesses knowledge of, and is able to understand innovation as a method to change practice and is familiar with sim-ple implementation methodologies in relation to specific target groups

10) possesses knowledge of, and is able to reflect on the application of, communication theories and methods, and un-derstand the communicative significance in relation to dialogue and forging relationships

11) Possesses knowledge of methods and standards for quality assurance, patient safety and quality enhancement, and is able to reflect on their use

12) Possesses knowledge of, and is able to reflect on, their own practice, as well as their profession’s duties and responsi-bilities, in an organisational, administrative and social perspective and as part of the wider healthcare system

13) Possesses knowledge of the priorities for deploying professional resources under the prevailing framework conditions in the healthcare system

14) Possesses knowledge of, and is able to reflect on, the theory of science, research methods and models for evaluation, quality assurance and quality enhancement, as well as relating this knowledge to research and development work in pro-

fessional practice

15) Possesses knowledge of and is able to understand food, hygiene, culinary quality and sensory science in relation to meal and food production


1) Possess knowledge of and is able to reflect on processes and management of food and food preparation in relation to

food and meals

2) Possess knowledge of and is able to understand nutritional, hygienic, technological and sensory scientific quality as well as economy and sustainability

3) Possess knowledge of and is able to understand concept development, innovation and project management across the public and the private sector



1) Possess knowledge of and is able to understand the principles of dietary treatment and pharmacological treatment of diseases while taking life style and living conditions into consideration

2) Possess knowledge of and is able to understand health education, communication and the professional conversation related to teaching and guidance

3) Possess knowledge of and reflect on methods related to the dietetic practice as well as documentation and quality

enhancement

Objectives for learning outcomes in terms of skills

1) Is able to communicate professional and practical issues and solutions at an individual, group and structural level

2) Is able to use research- and development-based results and integrate different forms of knowledge from the profes-sional field

3) Is able to master interdisciplinary and intersectoral cooperation

4) Is able to use professionally relevant information, communication welfare technology that incorporates thinking about the citizen’s own resources to the greatest possible extent

5) Is able to use, assess and justify methods and described standards for quality assurance and enhancement

6) Masters relevant study and working methods both to search for, assess and interpret empirical evidence, theory and research methods, and to initiate and participate in innovation, development and research work

7) Is able to use and justify different methods for assessing food and meals in connection with practical problems


1) Assess and master the optimisation of processes related to the production of food and meals taking the citizens’ needs and economy and sustainability under consideration

2) Select, develop and quality assure food and meal concepts

3) Master development, implementation and evaluation of processes and managerial tasks

4) Work innovatively and entrepreneurially with food and meal concepts and

5) Use theoretical knowledge in practice within management, development and planning


1) Assess nutritional status and risks and diagnose nutrition issues

2) Use, assess and develop guidance materials under consideration of individual and societal issues

3) Assess and master the support of the citizen’s and the patient’s motivation in connection with dietary changes related to the life situation and living conditions

4) Use and master situation-specific and professionally relevant communication, guidance and advice on the prepara-

tion, delivery and after-treatment in a professional practice and an interprofessional practice

The student within the study field called Health Promotion and Dietetics and the specialisation Health Promotion and Illness Prevention, is also able to

1) Assess and justify the significance of physical activity in the perspective of health promotion

2) Master the dietary treatment of citizens with lifestyle diseases and nutritional therapy of patients with poor appetite

The student within the study field called Health Promotion and Dietetics and the specialisation Clinical Dietetics, is also able to

1) Master the dietary treatment and nutritional therapy of citizens and patients

Objectives for learning outcomes in terms of competencies

1) Is able to independently develop quality standards

2) Is able to act independently within organisational contexts, including the healthcare system

3) Is able to handle complex and development-oriented issues based on analyses and methodology and is able to identify his or her own learning needs

4) Is able to work innovatively, development oriented, critically reflective and target oriented in a both interprofessional and intersectoral context

5) Is able to handle and independently communicate in different situations

6) Is able to collaborate independently in an interprofessional and intersectoral collaboration based on a holistic perspec-tive

7) Make use of technology related to the profession, including information and communication technology in the rele-vant context

8) Work with and assume responsibility for quality assurance and enhancement


9) Demonstrate personal professional responsibility, and keep up-to-date by identifying and understanding their own learning processes and developmental needs

10) Independently handle the development of healthy meals taking living conditions into consideration


1) Independently assume responsibility for working innovatively within food and meal concepts

2) Independently handle and develop communication in connection with the development of food and meal concepts

3) Independently handle managerial issues in a monoprofessional and interprofessional cooperation in relation to work-ing environment, economy and sustainability

4) Handle preparation, documentation, evaluation and development of control tools in a managerial perspective within

food and meal concepts


1) Independently provide advice on health promotion, illness prevention, treatment and rehabilitative diets and nutrition

2) Independently assume responsibility for and handle analysis, initiation, documentation, recording and evaluation of

the teaching and guidance materials

3) Independently diagnose nutrition issues and assume responsibility for initiation, documentation and evaluation of die-tary treatment and nutritional therapy, taking into account the citizen’s and the patient’s life situation and living condi-tions

The student within the study field called Health Promotion and Dietetics and the specialisation Health Promotion and Illness Prevention, is also able to

1) Independently work innovatively with communication

2) To plan, start and evaluate health-promoting initiatives based on nutrition and physical activity

The student within the study field called Health Promotion and Dietetics and the specialisation Clinical Dietetics, is also able to

1) Independently assume responsibility for the handling of complex dietary issues in an interprofessional cooperation in

relation to specific patient groups

2) Independently support coherent dietary processes for citizens / patients both within the primary and secondary healthsystem


D. Overview of the examinations in the programme at the end ofthe semester

Semester examination

Form and organisation

Evaluation

Assessment

Number of ECTS credits

1st semester Partial ex-amination a (50%)

Theoretical and practical

Written Individual Internal 7-point gradingscale

30

see page 17

Partial ex-amination

b (50%)


Combined written

and oral

Group

(max 6 stu-dents)

Internal 7-point grading

scale

2nd semester Partial ex-amination a (50%)


Oral Individual Internal 7-point gradingscale

30

see page 19

Partial ex-amination b (50%)


Combined written and oral

Group

(max 6 stu-dents)

Internal 7-point gradingscale

3rd semester Partial ex-amination

a (33%)

Practical and the-oretical

Combined written

and oral

Individual Internal 7-point grading

scale

30

see page

21 + 29

Partial ex-amination b (67%)



Group

(max 6 stu-dents)


4th semester Theoretical Combined written

and oral

Group

(max 6 stu-dents)

External 7-point grading

scale

30

5th semester a) Practical and the-oretical

Oral Individual Internal 7-point grading

scale

10

b) Theoretical and practical


Group

(max 6 stu-dents)

External 7-point gradingscale

20

6th semester for all students except study field Health Promotion and Dietetics: Specialisation Clinical Dietetics

Theoretical Combined written and oral

Group

(max 6 stu-dents)


30

6th semester for students in the study field Health Promotion and Dietetics: Specialisation Clinical Dietetics

Practical and the-oretical - clear weighting of clin-

ical ECTS credits


Group

(max 6 stu-dents)


30

Practical and the-oretical


Individual Internal 7-point gradingscale

10

Theoretical Combined written

and oral

Group

(max 4 stu-dents)

External 7-point grading

scale

20

56 /55

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