Entry requirements

First cycle degree, 180 credits or equivalent international degree, including 7,5 hp nutrition or a bachelor degree in health care sciences. 

Learning outcomes

On completion of the course the student should be able to:

• Explain and evaluate the physiological changes occurring during the ageing process, the impact these changes have on body function, and the influence of genetics and lifestyle
• Describe effective nutrition-related strategies to promote healthy ageing and improving healthspan in older adults, including physical function and brain health
• Evaluate and assess scientific literature and health-related media content using evidence-based standards, distinguishing between science and pseudoscience.
• Explain methods for critically evaluating health-related advice in media, and educate patients and the public on avoiding health misinformation.
• Explain different perspectives on health communication and communication for behavioral change.
• Suggest, justify and critically evaluate different strategies and methods for communicating nutrition advice to older adults.

Content

A nutritious diet is recognised as essential for healthy ageing, wellbeing and reducing the risk of chronic diseases and the rate of functional decline. Meanwhile, we live in an era where new information and groundbreaking discoveries can be easily disseminated and shared widely around the world. However, this also presents a challenge: how do we navigate the overwhelming amount of health misinformation amidst the noise of the internet and social media? This is an important issue as our ageing population should be able to receive support based on scientific evidence in their everyday lives and specific challenges related to the aging process.

This multidisciplinary course aims to address this global challenge by providing evidence-based insights from leading researchers in health communication, nutrition and healthy ageing, to enable knowledge mobilization for our ageing communities. The focus is on deepening understanding of the ageing process and how lifestyle changes, particularly diet and nutrition, can prevent or delay long term conditions such as dementia, cardiovascular disease, and mobility impairments due to reduced muscle mass and strength. Emphasis is placed on the critical evaluation of health information   to enable the selection of sound evidence-based nutritional advice and communication strategies that are appropriate for older adults in a variety of settings.

Instruction

The teaching is based on directed, self-learning including exercises, written assignments and seminars, supported by lectures.

Assessment

Assignments, can be individually and in groups, practical and theoretical tests and reports. For each assignment there is a regular examination and opportunity to retake within the scope of the course. To pass, it is required that all assignments have been assessed as passed.