Decree On Training For The Bachelor In Nutrition And Health

Original Language Title: Bekendtgørelse om uddannelsen til professionsbachelor i ernæring og sundhed

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Read the untranslated law here: https://www.retsinformation.dk/Forms/R0710.aspx?id=131780

Overview (table of contents) Annex 1 The full text of the Decree on training for the bachelor in nutrition and health pursuant to section 22 of Act No. 207 of 31. March 2008 on vocational college education and professional bacheloruddannelser fixed: § 1. The aim of the programme to the bachelor in nutrition and health is to qualify the trained to independently be able to plan, organize and carry out tasks in the field of nutrition and health, with the aim of national and international employment in private and public business.
(2). The graduates must have knowledge, skills and competences, as set out in annex 1.
§ 2. Training, there is a full-time education is rated at 210 ECTS credits. 60 ECTS credits corresponding to a full-time student work in 1 year.
(2). The training gives the right to use the title qualified bachelor in nutrition and health. The English title is Bachelor of Nutrition and Health.
(3). The term of education is Ba Degree Programme in Nutrition and Health.
§ 3. The training consists of: 1) Mandatory educational elements with a total extent of 82 ECTS-points that are common to the students.
2) 3 bound study areas, of which the students choose one: a) health promotion, prevention and dissemination which has an extent of 68 ECTS-points.
b) Clinical Dietetics, which has an extent of 56 ECTS-points.
c) Leadership, food and service that has a scope on 68 ECTS-points ...
3) Internship for the students have a total extent of: (a)) 30 ECTS credits for students who have chosen study orientation of health promotion, prevention and the dissemination of the basic regulation. (1). 2 (a).
(b)) 42 ECTS credits for students who have chosen study orientation Clinical Dietetics, see. (1). 2 (b).
c) 30 ECTS credits for students who have chosen study orientation Leadership, food and service, see. (1). 2 (c).
4) Optional training elements for each student have a total extent of 10 ECTS credits.
5) Bachelor's degree project of 20 ECTS credits.
(2). The mandatory educational elements, see. (1). 1, is organised in the following core areas: 1) Health, diet and physical activity.
2) Nutrition and health in a dissemination and learning perspective.
3) food production, hygiene and consumption.
4) management, quality and the environment.
5) health promotion and prevention.
6) cross-professional company.
(3). Study direction in health promotion, prevention and the dissemination of the basic regulation. (1). 2 (a), are organised in the following core areas: 1) Nutrition and health in relation to the life cycle of ogundervisning.
2) physical activity related to health promotion and prevention.
3) Guidance, health promotion and prevention.
(4). Study orientation within Clinical Dietetics, see. (1). 2 (b), are organised in the following core areas: 1) Diet Therapy, nutritional therapy and clinical practice.
2) Communication and guidance in relation to prevention and rehabilitation.
3) the professional conversation.
(5). Student orientation in the field of management, food and service, see. (1). 2 (c), are organised in the following core areas: 1) Food and meals, food, health and service in technology and user perspective.
2) management, quality assurance, development and economics.
3) Innovation and concept development.
(6). Graduates who have completed the study direction within Clinical Dietetics, see. (1). 2 (b), may be authorized as a clinical dietitian in accordance with law on approval of health professionals and health professional activity.
§ 4. The training shall be subject to the rules of professional bacheloruddannelser, laid down in the Ordinance on vocational college education and professional bacheloruddannelser, including rules on purpose, level of knowledge, training, content and organization, duration and structure, access, teacher qualifications, tests and exam, academic regulations, and merit.
(2). Study of scheme to fællesdel addition to the Ordinance on vocational college education and University bacheloruddannelser provided also contain an indication of the criteria students are admitted on the study direction within clinical dietetics.
§ 5. The Ministry may allow derogation by Decree as part of trials. During experiments at the same time, the experiment duration and fixed reporting form.
(2). The Ministry may exempt from the Ordinance, when it is justified by exceptional circumstances.
§ 6. The notice shall enter into force on 17 December. May 2010 and take effect for students who are admitted on the training accordingly.
(2). At the same time repealed Executive Order No. 221 of 20. March 2006 on education to bachelor in nutrition and health.
(3). The educational institution may organise transitional arrangements so that students who follow the training after the previous rules, see. (2) can complete training in accordance with the provisions of this Ordinance.

The Ministry of education, the 11. May 2010 P.M.V. Torben Kornbech Rasmussen Head/s Annex 1 targets for learning outcomes for training to bachelor in nutrition and health Objectives for learning yield include the knowledge, skills and competences, as a bachelor in nutrition and health must achieve in education.
Knowledge The educated bachelor in nutrition and health have knowledge about 1) used theories and methods and practices within the profession, 2) theory and methodology in relation to information retrieval and dissemination of knowledge, 3) experimental and development work in the field of nutrition and health area's theories and practice, 4) relevant regulatory framework, and must be able to 5) reflecting on the professionens practice.




 






The graduates within study direction health promotion, prevention and dissemination as well as knowledge about 1) physiological changes through life related to intervention, health promotion, and the good life, 2) physical, psychological, social, cultural and ethical aspects in relation to diet and physical activity, 3) diet, smoking, alcohol and health impact on individuals ' health status related to inequality in health and stigma, 4) the use of health profiles as method and management tool, as well as 5) health education , dissemination and the professional conversation related to teaching and guidance in the field of professionens practice.




 






The graduates within study direction Clinical dietetics have also knowledge of 1) principles of diet treatment and pharmacological treatment of both commonly found diseases and specific diseases, taking into account the lifestyle and levekår, 2) it professional encounter with the patient, the relatives and collaborators in the clinical practice, 3) methods related to the clinical practice, for example, diætists diet history, screening, biological parameters, as well as documentation and quality development in health sector and 4) health education , dissemination and the professional conversation related to diet therapy and nutrition therapy in the professionens practice.




 






The trained within the direction of study management, food and service as well as knowledge about 1) meal, food, and service concepts in an economic and brugermæssigt perspective set in relation to management, health and prevention, 2) technology, hygiene, quality, standardization and the environment related to the professionens practice, 3) concept development, innovation and project management, including marketing and corporate culture, as well as 4) communication, dissemination and the professional conversation related to leadership within the professionens practice.




 






The skills of the trained bachelor in nutrition and health may 1) assess, document and disseminate quality ensure nutrition and health professional theoretical and empirical issues, 2) apply development-based results and knowledge from the University area, 3) disseminate empirical and professional issues and solutions for business partners, citizens, users, students and students irrespective of ethnic and cultural background and 4) apply, ensure and implement quality standards.




 






The graduates within study direction health promotion, prevention and dissemination may also assess nutritional status 1) as well as organise and perform cost supervision, taking into account ethical, psychological, familial, social, cultural and economic conditions, 2) make simple measurements of work capacity and workloads related to activity and training programs for relevant target groups and 3) health promotion and preventive intervention on individual, group and organizational level through the use of health education , dissemination, teaching and guidance.




 






The graduates within study direction Clinical dietetics can also



1 assess nutritional status and nutritional risk), 2) select, apply and evaluate dietary therapy, nutritional therapy and guidance material for patients taking into account ethical, psychological, familial, social, cultural and economic conditions as well as 3) identify and support the patient's and citizen's motivation in connection with diet changes.




 






The trained within the direction of study management, food and service may also 1) assess and optimize processes related to food and food production and service concepts taking into account health promotion and environment, 2) select, evaluate, develop and quality assure correlations between meal, food and service concepts, corporate culture and customer field as well as 3) develop, plan and evaluate management tasks related to professionens practice.




 






Skills of the trained bachelor in nutrition and health 1) can handle complex and development-oriented issues within the University area on an analytical and methodical basis, 2) independently participate in disciplinary and interdisciplinary cooperation within the professionens framework and ethics, 3) work innovative with method choice and solution of practical tasks, 4) develop professionalism and action competence in relation to the profession, 5) identify their own learning needs and 6) develop quality standards.




 






The graduates within study direction health promotion, prevention and dissemination may also 1) dealing with nutrition and health professional issues in an interdisciplinary cooperation in relation to specific audiences, 2) analyze, implement, document and evaluate teaching and information material on nutrition and health, taking into account a given audience, 3) analyze, implement, document and evaluate health promotion initiatives on the basis of physical activity for specific groups , 4) identify the importance of physical activity and nutrition for the individual's health and 5) apply and evaluate health profiles as a working tool in relation to health promotion and prevention at individual, group and organizational level.




 






The trained within the direction of Clinical dietetics can also study 1) deal with dietary problems in working with patients/residents and caregivers in an interdisciplinary cooperation, 2) ask a Dietetic diagnosis, implement, document and evaluate dietary therapy and nutritional therapy for patients/citizens, taking into account the target audience, 3) assess nutritional status and risk as well as analyze results from practice, including selecting relevant information from the journal as well as write journal notes and 4) schedule, document, evaluate and develop dietary guidance.




 






The trained within the direction of study management, food and service may also 1) handle managerial issues in an interdisciplinary cooperation within the meal, food and service concepts in relation to the work environment, technological possibilities and users want 2) initiate, implement, and reflect on relevant dissemination activities in connection with the development of URf.eks. food, food, or service concepts, 3) analyze, document and communicate the link between concept development and market as well as 4) prepare, document and evaluate management tools in a managerial perspective within the meal, food and service concepts.