Professional development and communication in nutrition science, 5 credits
Professionell utveckling och kommunikation inom nutritionsvetenskap, 5 hp- Course code
- 4NT005
- Course name
- Professional development and communication in nutrition science
- Credits
- 5 credits
- Form of Education
- Higher Education, study regulation 2007
- Main field of study
- Nutrition Science
- Level
- AV - Second cycle
- Grading scale
- Pass with distinction, Pass, Fail
- Department
- Department of Biosciences and Nutrition
- Decided by
- Education committee BioNut
- Decision date
- 2021-08-19
- Course syllabus valid from
- Spring 2022
Specific entry requirements
At least grade pass for the course "Diet and health - scientific evidence, recommendations and sustainability" (4NT000) within the Master's Programme in Nutrition Science.
Objectives
After completion of the course, the student should be able to:
- communicate nutrition science through a popular science text aimed at the general public and suggest possible ways to communicate this in different kinds of media.
- analyze a real case of a popular science message communicated in the media and be able to discuss this both from a nutrition science perspective and a digital media strategic perspective.
- communicate orally a nutrition science topic/research result to the public through media/journalists.
- reflect on ethical aspects of popular science communication through various media (including social media) to convey messages related to nutrition and health.
- briefly apply relevant tools in entrepreneurship to plan a possible innovation in nutrition science.
- reflect on possible career paths in nutrition-related areas.
Content
In this course, the student will get training in communicating nutrition science to the general public and to media in different contexts. The course deals with how diet and health messages are spread and communicated in media, including social media, and how this can be analyzed and used to communicate scientific information. The course also includes basics of entrepreneurship, applied in nutrition science areas. The student also gets insight into different career paths in nutrition-related areas inside and outside the academy.
Teaching methods
This course consists of seminars, group work, lectures, exercises and discussions.
Examination
The examination consists of a role play (graded Pass/Fail), a group work (graded Pass/Fail) and an individual written assignment (graded Pass with distinction/Pass/Fail). The grading criteria for all examinations are provided in the study guide or at Canvas.
In the case a student fail an assignment, it can be resubmitted a maximum of five more times. After six failed assignments, no further examination opportunities will be given for that assignment. A student who has failed two examinations for a course or part of a course, is entitled to have another examiner appointed unless special reasons speak against it.
Compulsory participation:
Assignments and seminars are compulsory. The course director assesses if and, in that case, how absence from compulsory parts can be compensated. Before the student has participated in all compulsory parts or compensated absence according with the course director's instructions, the student's results will not be registered in LADOK. Absence from a compulsory activity may result in that the student cannot compensate absence until the next time the course is given.
If there are special reasons, or need for adaptions for a student with a disability, the examiner may decide to depart from the syllabus's regulations on examination form, number of examination opportunities, possibility of complementation of or exemptionfrom compulsory activities, etc. Content and learning outcomes as well as the level of expected skills, knowledge and abilities must not be altered, removed or lowered.
Other directives
The course language is English.
A course evaluation will be conducted according to guidelines decided by the Board of Higher Education at KI. Oral evaluation will be carried out during the course.
Literature and other teaching aids
Reports, articles and other prescribed literature are listed at course start and will be available electronically.