University College Zealand
University College Zealand is the regional University College in the region of Zealand in Denmark.
University College Zealand offers 9 bachelor degree programs and has 11,000 students and 600 employees located at six campuses.
Nutrition and Health
One of the Bachelor programs offered is the bachelor of nutrition and health.
The program is a 3½ year full time degree focusing on health and nutrition.
The purpose of the program is to qualify the graduate to independently plan, organize and carry out tasks in health and nutrition with a view to national and international employment in private and public companies.
The bachelor program for Nutrition and Health is housed in the historical teaching facility, Ankerhus.
Ankerhus has a long history in the field of food and nutrition. It was started in 1902, by a woman named Magdalena Lauridsen. Magdalena was focused on the nutritional value of food and believed that by spreading knowledge of nutrition, she could help improve the living standards and health of the population in the countryside. When she bought Ankerhus her plan was to combine theory and practice.
As this old map of the gardens of Ankerhus shows, the first students at Ankerhus were therefore allotted small plots of land that they had to farm as part of their training.
Today, the students at Ankerhus no longer farm the land, but the school has maintained its focus on food, nutrition and quality as well as the tradition of combining theory and practice in applied science.
A short Interview with Ida Husby and Birthe Kofoed Mortensen regarding the RegFood project:
How will you describe University College Zealands participation in the RegFood project?
The RegFood project is a great opportunity for University College Zealand to participate in an international project and contribute to the knowledge about local food production and quality in the region. The regional/local view is very interesting and the comparative and systematic evaluations will give us valuable insights that can be used both in our schools, but also by local producers and markets.
What are the most exiting aspects of the project?
We are excited that the findings and results of this project are not only to be published, but also practically applied in classrooms and in curriculum’s. This creates a “double loop” – in which knowledge is not only produced, but also used to the benefit of students as well as professionals in a practical context.
Of course this project is also a great opportunity for us to network with other professionals and we look forward to continuing the work.