Appendix 1

Completion of Training for Professional Training in Nutrition and Health

Under section 22 of the law. 207 by 31. March 2008 on vocational education and training of professional training shall be determined as follows :

§ 1. The purpose of training for professional education in nutrition and health is to qualify the trained independent to plan, organise and implement tasks in nutrition and health with a view to national and international activities ; employment in private and public business.

Paragraph 2. The educated must have knowledge, skills and competencies as specified in Annex 1.

§ 2. The training, which is a full-time training, has been set to 210 ECTS points. 60 ECTS points shall be equal to the work of a full time student for 1 year.

Paragraph 2. The training gives the educated right to use the title of professional qualifications in nutrition and health. The English title is Bachelor of Nutrition and Health.

Paragraph 3. The English title of the education is Bachelor's Degree Programme in Nutrition and Health.

§ 3. The training consists of :

1) Mandatory training elements with an overall volume of 82 ECTS-points common to students.

2) 3 bundling courses of study, of which the student chooses one :

a) Health promotion, prevention and dissemination, which have a degree of 68 ECTS points.

b) Clinical diesthetics, which have a range of 56 ECTS points.

c) Leadership, food and service, which have a scope of 68 ECTS-points ..

3) Practice there for the student has an overall scale of :

a) 30 ECTS-points for students who have selected the student health promotion, prevention and dissemination of study, cf. paragraph 1, no. 2 (a).

b) 42 ECTS-points for students that have selected the Study Direction of Clinical Diatics, cf. paragraph 1, no. 2 (b).

c) 30 ECTS-points for students that have selected the Executive, Food and Services Student Management, cf. paragraph 1, no. 2 (c).

4) Optional training elements which, for the individual students, have an overall scale of 10 ECTS points.

5) Bachelor project of 20 ECTS points.

Paragraph 2. The required training elements, cf. paragraph 1, no. 1, in the following core areas, are organized :

1) Health, diet and physical activity.

2) Nutrition and health of an apprentice and learning perspective.

3) Food, production, hygienic and consumption.

4) Governance, quality and environment.

5) Health promotion and prevention.

6) Traverse business.

Paragraph 3. Studies in the field of health promotion, prevention and dissemination, cf. paragraph 1, no. 2 (a) shall be organized in the following core areas :

1) Nutrition and health related to life cycle and education.

2) Physical activity related to health promotion and prevention.

3) Instructions, health promotion and prevention.

Paragraph 4. Studies in the field of Clinical Ditetics, cf. paragraph 1, no. 2 (b) shall be organized in the following core areas :

1) Disetreatment, nutritional therapy and clinical practice.

2) Instructions and guidance in relation to prevention and rehabilitation.

3) The professional conversation.

Paragraph 5. Studies in the Ledelse, Food and Services Studiation, cf. paragraph 1, no. 2 (c) shall be organized in the following core areas :

1) Food and meals, food, health and service in technology and user perspective.

2) Governance, quality assurance, development and economics.

3) Innovation and conceptual development.

Paragraph 6. Educated graduates in the field of Clinical Diatics, cf. paragraph 1, no. Paragraph 2 (b) may be authorized as a clinical diet according to the law on health professionals and medical professional health care professionals.

§ 4. In the case of training, the rules on professional qualifications laid down in the announcement of vocational training and professional training courses, including the purpose, level, knowledge base, practice, content and organisation of professional qualifications, the duration and structure, access, scholar, study and examination of studies, study and study.

Paragraph 2. The common part of the Study Part must, in addition to the proclaisation of vocational training and professional training courses, set out in accordance with which criteria students are incorporated into the study in clinical diet.

§ 5. The Ministry of Education may authorize the deviation of the notice as part of the experiment. At the same time, the duration of the test and the reporting form shall be determined.

Paragraph 2. The Ministry shall be able to dispense with the notice when it is justified in exceptional circumstances.

§ 6. The announcement will enter into force on the 171. The year may 2010 and have an effect on students joining the training thereafter.

Paragraph 2. At the same time, notice No 221 of 20. March 2006 on education for professional education in nutrition and health.

Paragraph 3. The Education Institute may organise transitional arrangements, so that students who follow the training according to the previous rules, cf. paragraph 2, may complete training in accordance with the rules laid down in this notice.

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Appendix 1

Targets for training for professional training in nutrition and health training

The objectives of the learning exchange include the knowledge, skills and skills that a professional undergrad in nutrition and health must be achieved in education.

Viden

The skilled professionsm in nutrition and health has knowledge of

1) theories and methods used and practices in the profession,

2) theory and method in relation to information and dissemination of knowledge,

3) the studies and practices of the study and development of the health areas, and in the field of health and theory ;

4) the relevant rules basis and shall be able to

5) reflecting on the practice of the profession.

The educated within the student health promotion, prevention and dissemination of studies ; has also knowledge of :

1) physiological changes through life related to intervention, health promotion and the good life ;

2) physical, mental, social, cultural and ethical aspects in relation to diet and physical activity ;

3) diet, smoking, alcohol and the importance of the health status of the individual in health and in stigma ;

4) the use of health profiles as a method and management tool ; and

5) health services, dissemination and professional conversation relating to training and guidance in the practice of professional practice.

The educated within Study Direction of Clinical Diethics has also knowledge of :

1) principles of diet and pharmacological treatment of both common diseases and specific diseases, taking into account lifestyles and lifespan,

2) the professional meeting of the patient, relatives and partners of clinical practice ;

3) methods related to the practices of the clinical diet, for example, encountenure, screening, biological parameters, and documentation and quality development in the health sector ; and

4) health services, dissemination and professional discussion relating to health care and nutritional therapy are in the practice of professional practice.

The educated within the guidance, food and service of the Management, has also knowledge of :

1) the target time, food, and service concepts of an economic and user perspective set in relation to management, health and prevention ;

2) technology, hygiene, quality, standardization and the environment related to the practice of the profession ;

3) conceptual development, innovation and project management, including marketing and business culture ; and

4) communications, dissemination and professional conduct in the practice of professional conduct.

Skills

The skilled professionsm in nutrition and health can

1) assess, disseminate, document and quality assurance nutritional and practical-quality, theoretical and practical matters ;

2) use development-based results and knowledge from the professional area ;

3) disseminate practices and professional issues and solutions for partners, citizens, users, students and students independently of ethnic and cultural background ; and

4) apply, secure and implement quality standards.

The educated within the student health promotion, prevention and dissemination of studies ; may also

1) assess the status of nutritional status as well as organize and carry out costumes in the light of family, ethical, psychological, social, cultural and economic conditions ;

2) make simple measurements of work capacity and workloads related to the activity and training programmes for relevant target groups ; and

3) intervene to promote the health promotion and prevention of individual, group and organization levels in the use of health care services, dissemination, training and guidance.

The educated within Study Direction of Clinical Diethics may also

1) assessing nutritional status and nutritional risk ;

2) select, apply and assess diet therapy, nutritional therapy and guidance material for patients, taking into account family, ethical, psychological, social, cultural and economic conditions, and

3) uncover and support the motivation of the patient and the citizen in relation to diet changes.

The educated within the guidance, food and service of the Management, may also

1) assess and optimize processes related to target time and food production and service concepts, taking into account health promotion and environment ;

2) select, assess, develop and quality assurance connections between meals, food and service concepts, business culture and tax fields, as well as

3) develop, plan, and evaluate management tasks related to the practice of the profession.

Competencies

The skilled professionsm in nutrition and health can

1) handle complex and developmentally-oriented issues in the professional area of an analytical and methodical basis,

2) autonomously participate in professional and interdisciplinary cooperation within the framework and ethics of the profession ;

3) work innovation with method selection and resolution of specific tasks,

4) develop professionalism and capacity for action in relation to the professionalism ;

5) identify own learning requirements ; and

6) develop quality standards.

The educated within the student health promotion, prevention and dissemination of studies ; may also

1) manage nutritional and health professional issues in interdisciplinary cooperation in relation to specific target groups ;

2) analyzing, initiating, documenting and evaluating education and information on nutrition and health, taking into account a given target group ;

3) analyzing, initiating, documenting and evaluating health promotion initiatives as a basis in physical activity for specific groups ;

4) identify the importance of physical activity and nutrition for the health of the individual ; and

5) apply and assess health profiles as a working tool in relation to health promotion and prevention of individual, group and organizational level.

The educated within Study Direction of Clinical Diethics may also

1) manage diethic issues in the work of patients / citizens and relatives in interdisciplinary cooperation ;

2) provide a dithical diagnosis, initiating, document and evaluate diet therapy and nutrition therapy for patients / citizens, taking into account the target group,

3) assess nutritional status and risk, and analyze results from practices, including selecting relevant information from the journal, and write journal notes, and

4) plan, document, evaluate and develop diets for guidance.

The educated within the guidance, food and service of the Management, may also

1) handle management issues in cross-disciplinary cooperation in the target time, food and service concepts set out in relation to the working environment, technological capabilities and users ' requests ;

2) initiates, implement and reflect on relevant intermediate activities in the development of such food, food, or service concepts ;

3) to analyse, document and disseminate consistency between conceptual development and market, and

4) develop, document and evaluate management tools in a management perspective in the target time, food and service concepts.