Growth, development and maturation during childhood will be discussed. Special emphasis is paid to the importance of physical exercise training for children and adolescent’s health and well-being. The sex role and sex differences in sport and exercise will be explored. Different kind of endurance training and resistance training programs for children and youth will be introduced. Describe the effects of early specialization and multilateral exercise training on children and adolescents physical developments. Sport´s club where the main focus is physical exercise training for children and youth, and will be visited.  

Description of adaptations that occur during different physical training programs. The objectives of physical training and the analyses of physical profile of different sports disciplines will be discussed. Special emphasis is to explain the relationships between the volume and the intensity of the training work. The short- and long term planning of different physical training factors will also be discussed. The importance of adequate recovery and enough sleep to ensure to maximize effects of the physical training program.  

The role of nutrition in training and its impact on sports performance are the subjects of this course. Emphasis is placed on examining relevant topics being discussed in the society at any given time; in particular aspects of youth training and attitudes towards nutrition related factors among youth.

The main focus is on macronutrients, their roles and variations in requirements for different training. Also, the role of age, gender, body image and physique will be discussed. It will also address the need for water, vitamins, minerals and trace elements, antioxidants and dietary supplements in connection with training.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends that often affect the consumer habits and attitudes of young people.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup:
The course is based on lectures and one seminar. It is expected that students participate in discussion and project work. There is a requirement for basic knowledge of nutrition in order to choose the course. Assessment is based on the seminar and a home exam. Attendance in the seminar is obligatory.

-

In this course on research ethics special emphasis will be on research ethics in both health sciences as well as social sciences. Good conduct in research will be in focus as well as ethical dilemmas related to studies using both qualitative and quantitative method of research. Icelandic regulations and ethical committees regarding research in Iceland will be introduced.

The course emphasizes gain of knowledge and understanding of basic training and testing rules and principles in HP sports. The course covers the different aspects of working in HP sports.

The main emphasis is on obtaining the skills necessary for working in HP sports, development of important skills, effective coaching, talent identification, training periodisation and recovery, monitoring training load, statistics, data collection, analysis, presenting reports to different populations (athletes, parents, coaches, medical staff), public speaking.

The course will consist of both practical and theoretical lessons. Practical lessons will cover sports science/biomechanical testing and assessment, training programming, conducting sessions with HP athletes.  Additionally, students will have a chance to visit and meet some of high-performance athletes in Reykjavik.

Students will work with movement analysis equipment and software for technique analysis, to rationalise their decisions and evaluate critically the applied methods. Students will learn how to design and collect data, write the reports and present it to various interested groups (athletes, coaches, parents, medical staff).

With the knowledge gained in this course, students will be able to work confidently in all individual or team sport clubs, institutes or in private sector

Objective: Provide students with the opportunity to deepen their knowledge about the interaction between lifestyle, exercise and health and by looking at research in the field. Moreover, to gain more knowledge about various lifestyle-related diseases and the effects of exercise and training on them, both through preventive measures (primary prevention) and as a treatment option (secondary prevention).

The course is intended to introduce epidemiological research methods in the field of the relationship between physical activity and health and increase students' understanding and skills in reading scientific articles critically. How exercise affects health and reduces the risk of various lifestyle-related diseases will be explored. Research and observations on the interaction between movement-related lifestyles and different health factors will be discussed. The course will be taught in lecture format.

Students in this course are expected to deepen their knowledge and skills in quantitative research methodology. Students will use a computer program for data analysis, with emphasis on interpretation and writing about research results. Students are expected to develop positive attitudes toward research and the value of research in educational and social settings.

-

Objective

Students should understand and be able to apply the most common statistical methods for data analysis and be capable of evaluating statistical results. The student should possess the skills and knowledge to analyze and communicate numerical information according to the APA-7 publication standard (e.g., in a scientific journal article or thesis) and be able to take initiative in statistical data processing. Additionally, students will be introduced to the main research designs in quantitative methodology.

Content and Topics

The course will cover quantitative research methods and various research designs. In the statistics portion, the main emphasis will be on the structure and interpretation of the general linear model, which encompasses a range of classical statistical methods such as correlation, regression analysis, and analysis of variance (ANOVA). Students will also learn to apply exploratory and confirmatory factor analysis methods. Finally, students will be introduced to single-case designs, the basic principles of Bayesian statistics, and total survey error assessment. Students will learn to perform analyses using statistical software. Strong emphasis will be placed on clear interpretation and communication of quantitative results according to the APA-7 publication standard.

Teaching Method

The course is taught weekly via online meetings, except for two in-person sessions (see weekly schedule), where students and instructors are expected to attend physically. Students may apply for an exemption from attending in person if they live very far away (e.g., residing abroad). Such students will participate in the in-person sessions via remote connection. Students must have the latest stable version of Jamovi (see jamovi.org) installed on their laptops, which they should bring to class.

-

Students get to know a variety of ways to train in water, e.g. strength training, aqua aerobics, water polo, dance/zumba, rehabilitation, floating/relaxation, cool-downs and open water swimming. Training in water for different age groups is also reviewed, e.g. swimming for infants and swimming for senior citizens.

The course consists of lectures, practical sessions and field trips.

The course will discuss of the importance of sleep and sleep’s great role in relation to sports, recovery, and health. The subjects in the course are based on sleep need and architecture for various age groups, importance of sleep for training and recovery, both for physical and mental health. The course will be based on studies on sleep and its associations with sport and health sciences. 

The role of nutrition for sports performance is the subject of this course, which is in continuation of the course Nutrition and training in youth. Emphasis is placed on deepening the knowledge already gained. Project work will focus on acquiring practical skills based on menu planning and calculations, reviewing special needs in performance sports, for example during competition and resting periods, during preparation phases, in competition and in recovery. Weight management is also examined in disciplines where weight categories are relevant.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends within certain disciplines.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup
The course is based on lectures and project work in small groups. It is expected that students participate in discussions and project work. There is a requirement for basic knowledge in nutrition in order to choose the course. Also students should be enrolled in the course Nutrition and training in youth. Assessment is based on project work.

The course is intended for students enrolling in graduate programmes in the Faculty of Health Promotion, Sport and Leisure Studies. Important concepts and theories within the respective disciplines will be addressed. The course will focus on how different factors, such as health behaviour and social environment, and their interaction, affect people‘s health and wellbeing. Relevant current issues regarding physical activity, nutrition, health promotion, life skills and development will be addressed. Emphasis will be on critical evaluation and a creative approach to subjects closely related to the student‘s future field of work. Students get to train in cross-disciplinary work and strengthen their skills in communication from an interdisciplinary perspective.

Students will have the opportunity to deepen their knowledge in a particular subject, chosen in cooperation with a teacher. By the end of the course, students will have a finalised study plan for the course of the following study year(s).

This course is a continuation of Biostatistics I and constitutes a practical guide to statistical analyses of student's own research projects. The course covers the following topics. Estimation of relative risk/odds ratios and adjusted estimation of relative risk/odds ratios, correlation and simple linear regression, multiple linear regression and logistic regression. This course is centered around two core principles that define its thematic focus: Prediction from Statistical Models
Students will learn to build models—such as logistic regression and Cox proportional hazards models—that estimate the probability of future medical events based on recorded data. Evaluation of Discrimination Capacity A key theme is assessing how well models distinguish between individuals with different outcomes, using metrics such as the Area Under the ROC Curve (AUC), concordance index, and related performance measures.

The course is based on lectures and practical sessions using R for statistical analyses.

The course will cover how it is possible to train kitchen skills in different groups and through that have an impact on their eating habits.

Circumstances, needs and groups may vary and the course will review these aspects. Also, students will design curricula and teaching guidelines for selected groups with special needs.

Young children usually interested and have pleasure in working with theirs parents in the kitchen. Children can assist in many ways and at the same time their skills and coordination develop.

Nutritional needs of older people are largely similar to the nutritional needs of other groups but several factors, such as changes in living form, health, mobility and ability to buy and make use of diverse groceries have an impact on food choices. The course tackles the factors that may affect the food choices and the ability to work in the kitchen and also how best to arrange food choices for those a living alone in old age. Diverse tips, guidelines and tools will be introduced during the course.

Students will learn to adapt learning material and instruction in recipes for groups requiring visual and advanced instructions in recipes.

Teaching
The course involves direct visual instruction, practical exercises for students, teaching exercises, group assignments and independent work.

Work Methods
The course is taught both in classes and as distance learning. During the course, students will receive study material on a website and take Canvas exam from reading material and work on academic projects. Students cook selected meals in accordance with the needs of different groups and  distance students make at home selected recipes from classes instead of attending classes. Attendance is required in specific classes. This course includes fee.

To pass the course, a minimum score of 5.0 in each project and exam is needed.

This course covers the key biological and physiological changes that occur with aging and how they affect fitness components, cardiovascular and pulmonary function, and the general movement capacity of older adults. Students will examine changes in body composition, bone health, muscle mass, strength, endurance, balance, and anaerobic capacity, as well as how these factors relate to health and daily functioning.

The course also addresses challenges associated with aging, including changes in sleep and nutrition, mental health, social well-being, and the considerable individual variability within older populations.

The practical component of the course introduces students to the main assessment methods used to evaluate physical function and performance in older adults. This includes strength, endurance, balance, and functional performance tests. The goal is for students to develop the knowledge and skills needed to apply recognized methods for assessing the health and movement capacity of older individuals in a professional manner.

Teaching Methods

Teaching consists of online lectures, class discussions, and practical sessions.
Students will:

• watch lectures and complete related assignments,

• read scientific articles and participate in academic discussions on aging and physical activity,

• receive hands-on training in performing and interpreting assessments used with older adults.

Learning Outcomes

Upon completing the course, students will be able to:

• Describe and define aging and the main changes associated with it.

• Demonstrate increased knowledge of age-related biological and physiological changes.

• Understand and present factors related to individual variability among older adults.

• Explain the importance of structured physical activity for older populations.

• Recognize the relationship between physical activity, general health, public health, and quality of life in older adults.

• Increase their understanding of the physical characteristics of older individuals, including cardiovascular function, muscle strength, balance, posture, and overall mobility.

• Gain training and experience in practical assessment methods and exercise applications that support improved health and well-being in older adults.

The course focuses on how to increase the well-being, interest, and skills of participants in organized and non-organized sport with positive psychology. A focus will also be put on how sport and exercise can do more harm than good. Students learn about the psychological challenges that follow exercising and losing athletic identity when retiring from sport. Ethics in sport will also be discussed by examining concepts such as responsibility, honesty, and equality.

This course concerns health behaviour in general. The health behaviour of different age groups will be addressed as well as the association between biological factors, health behaviour and social status. How can behaviour, coping and stress affect health? Behaviour in relations to food and consumption habits is of particular interest. How is it possible to shape healthy habits from childhood, for example to influence food choice and overcome pickiness about food? Societal influence and the part of media is also addressed. The course literature is from various books and scientific articles from different fields and is intended to capture the subject in an interdisciplinary manner.

The main topic of this course is the importance and intitution of health promotion in various setting of society; the workplace, schools, sports as well as within the roam of people‘s leisure time. Various theories underlying health promotion will be introduced and the pros and cons of applying them in real life context will be discussed.  Students will have the platform to learn about the organization, execution and the process of health promotion. Special emphasis will be on introducing different methods to evaluate both the process and outcome of health promoting projects.

The course format is built on lectures and seminars. Active participation in class discussion, project productions and seminars is required.

The course is designed to introduce students to various chronic diseases, symptoms, treatment and effect of exercise on treatment and disease progression. Contents of the course are various chronic diseases such as cardiovascular diseases, obesity, osteoporosis, type I and II diabetes mellitus, asthma and lung diseases, MS, arthritis, cancer, and renal diseases. Effect of exercise training for individuals with chronic disease, progression, effectiveness and safety.

The course consists of lectures and discussions/projects

Input and main subject matter
The main focus of the course is based on the increased emphasis that has been given to health and wellbeing in all school activities. First, with the introduction of Health and Welfare, as it is introduced in the National Curriculum. Second, based on the projects of the Directorate of Health aimed at health promoting schools and communities. Third, the Sustainable goals from WHO aimed at communities.

About Health and Welfare according to the national curriculum: "Health is based on mental, physical and social well-being. It depends on the complex interaction of an individual with his environment and social circumstances. All schooling needs to promote health and systematic well-being regardless of the economy and circumstances, as children and young people spend a large part of the day at school. The focus is on positive and realistic self-esteem, exercise, nutrition, rest, mental well-being, good communication, security, hygiene, sexual health and understanding of your own feelings and others. Everyone needs to have the opportunity to enjoy their strengths and build a solid self-esteem that is the basis for being able to make informed and responsible decisions in relation to their own health. Education needs to be learned about the value of physical activity, boosting motor skills, and creating a safe environment that encourages everyone to move. The school environment needs to promote healthy food choices with education and a good supply of diverse foods. "

According to the Directorate of Health a society that emphasizes health and well-being of all inhabitants at the forefront of all policies, and in all areas, is a health-promoting community. In health-promoting communities there is a constant emphasis on improving both the human and social environment of the population, reducing inequalities, and reducing the incidence and consequences of chronic diseases with a variety of prevention and health improvement efforts.

Work Methods
The course is taught as both in classes and in distance learning. During the course, students receive a course material on a website, take a Canvas exam from reading material and do academic project. Attendance is required in specific classes.

To pass the course, the minimum grade of 5.0 is required in each project and exam.

Growth, development and maturation during childhood will be discussed. Special emphasis is paid to the importance of physical exercise training for children and adolescent’s health and well-being. The sex role and sex differences in sport and exercise will be explored. Different kind of endurance training and resistance training programs for children and youth will be introduced. Describe the effects of early specialization and multilateral exercise training on children and adolescents physical developments. Sport´s club where the main focus is physical exercise training for children and youth, and will be visited.  

Description of adaptations that occur during different physical training programs. The objectives of physical training and the analyses of physical profile of different sports disciplines will be discussed. Special emphasis is to explain the relationships between the volume and the intensity of the training work. The short- and long term planning of different physical training factors will also be discussed. The importance of adequate recovery and enough sleep to ensure to maximize effects of the physical training program.  

The role of nutrition in training and its impact on sports performance are the subjects of this course. Emphasis is placed on examining relevant topics being discussed in the society at any given time; in particular aspects of youth training and attitudes towards nutrition related factors among youth.

The main focus is on macronutrients, their roles and variations in requirements for different training. Also, the role of age, gender, body image and physique will be discussed. It will also address the need for water, vitamins, minerals and trace elements, antioxidants and dietary supplements in connection with training.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends that often affect the consumer habits and attitudes of young people.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup:
The course is based on lectures and one seminar. It is expected that students participate in discussion and project work. There is a requirement for basic knowledge of nutrition in order to choose the course. Assessment is based on the seminar and a home exam. Attendance in the seminar is obligatory.

-

In this course on research ethics special emphasis will be on research ethics in both health sciences as well as social sciences. Good conduct in research will be in focus as well as ethical dilemmas related to studies using both qualitative and quantitative method of research. Icelandic regulations and ethical committees regarding research in Iceland will be introduced.

The course emphasizes gain of knowledge and understanding of basic training and testing rules and principles in HP sports. The course covers the different aspects of working in HP sports.

The main emphasis is on obtaining the skills necessary for working in HP sports, development of important skills, effective coaching, talent identification, training periodisation and recovery, monitoring training load, statistics, data collection, analysis, presenting reports to different populations (athletes, parents, coaches, medical staff), public speaking.

The course will consist of both practical and theoretical lessons. Practical lessons will cover sports science/biomechanical testing and assessment, training programming, conducting sessions with HP athletes.  Additionally, students will have a chance to visit and meet some of high-performance athletes in Reykjavik.

Students will work with movement analysis equipment and software for technique analysis, to rationalise their decisions and evaluate critically the applied methods. Students will learn how to design and collect data, write the reports and present it to various interested groups (athletes, coaches, parents, medical staff).

With the knowledge gained in this course, students will be able to work confidently in all individual or team sport clubs, institutes or in private sector

Objective: Provide students with the opportunity to deepen their knowledge about the interaction between lifestyle, exercise and health and by looking at research in the field. Moreover, to gain more knowledge about various lifestyle-related diseases and the effects of exercise and training on them, both through preventive measures (primary prevention) and as a treatment option (secondary prevention).

The course is intended to introduce epidemiological research methods in the field of the relationship between physical activity and health and increase students' understanding and skills in reading scientific articles critically. How exercise affects health and reduces the risk of various lifestyle-related diseases will be explored. Research and observations on the interaction between movement-related lifestyles and different health factors will be discussed. The course will be taught in lecture format.

Students in this course are expected to deepen their knowledge and skills in quantitative research methodology. Students will use a computer program for data analysis, with emphasis on interpretation and writing about research results. Students are expected to develop positive attitudes toward research and the value of research in educational and social settings.

-

Objective

Students should understand and be able to apply the most common statistical methods for data analysis and be capable of evaluating statistical results. The student should possess the skills and knowledge to analyze and communicate numerical information according to the APA-7 publication standard (e.g., in a scientific journal article or thesis) and be able to take initiative in statistical data processing. Additionally, students will be introduced to the main research designs in quantitative methodology.

Content and Topics

The course will cover quantitative research methods and various research designs. In the statistics portion, the main emphasis will be on the structure and interpretation of the general linear model, which encompasses a range of classical statistical methods such as correlation, regression analysis, and analysis of variance (ANOVA). Students will also learn to apply exploratory and confirmatory factor analysis methods. Finally, students will be introduced to single-case designs, the basic principles of Bayesian statistics, and total survey error assessment. Students will learn to perform analyses using statistical software. Strong emphasis will be placed on clear interpretation and communication of quantitative results according to the APA-7 publication standard.

Teaching Method

The course is taught weekly via online meetings, except for two in-person sessions (see weekly schedule), where students and instructors are expected to attend physically. Students may apply for an exemption from attending in person if they live very far away (e.g., residing abroad). Such students will participate in the in-person sessions via remote connection. Students must have the latest stable version of Jamovi (see jamovi.org) installed on their laptops, which they should bring to class.

-

Students get to know a variety of ways to train in water, e.g. strength training, aqua aerobics, water polo, dance/zumba, rehabilitation, floating/relaxation, cool-downs and open water swimming. Training in water for different age groups is also reviewed, e.g. swimming for infants and swimming for senior citizens.

The course consists of lectures, practical sessions and field trips.

The course will discuss of the importance of sleep and sleep’s great role in relation to sports, recovery, and health. The subjects in the course are based on sleep need and architecture for various age groups, importance of sleep for training and recovery, both for physical and mental health. The course will be based on studies on sleep and its associations with sport and health sciences. 

The role of nutrition for sports performance is the subject of this course, which is in continuation of the course Nutrition and training in youth. Emphasis is placed on deepening the knowledge already gained. Project work will focus on acquiring practical skills based on menu planning and calculations, reviewing special needs in performance sports, for example during competition and resting periods, during preparation phases, in competition and in recovery. Weight management is also examined in disciplines where weight categories are relevant.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends within certain disciplines.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup
The course is based on lectures and project work in small groups. It is expected that students participate in discussions and project work. There is a requirement for basic knowledge in nutrition in order to choose the course. Also students should be enrolled in the course Nutrition and training in youth. Assessment is based on project work.

The course is intended for students enrolling in graduate programmes in the Faculty of Health Promotion, Sport and Leisure Studies. Important concepts and theories within the respective disciplines will be addressed. The course will focus on how different factors, such as health behaviour and social environment, and their interaction, affect people‘s health and wellbeing. Relevant current issues regarding physical activity, nutrition, health promotion, life skills and development will be addressed. Emphasis will be on critical evaluation and a creative approach to subjects closely related to the student‘s future field of work. Students get to train in cross-disciplinary work and strengthen their skills in communication from an interdisciplinary perspective.

Students will have the opportunity to deepen their knowledge in a particular subject, chosen in cooperation with a teacher. By the end of the course, students will have a finalised study plan for the course of the following study year(s).

This course is a continuation of Biostatistics I and constitutes a practical guide to statistical analyses of student's own research projects. The course covers the following topics. Estimation of relative risk/odds ratios and adjusted estimation of relative risk/odds ratios, correlation and simple linear regression, multiple linear regression and logistic regression. This course is centered around two core principles that define its thematic focus: Prediction from Statistical Models
Students will learn to build models—such as logistic regression and Cox proportional hazards models—that estimate the probability of future medical events based on recorded data. Evaluation of Discrimination Capacity A key theme is assessing how well models distinguish between individuals with different outcomes, using metrics such as the Area Under the ROC Curve (AUC), concordance index, and related performance measures.

The course is based on lectures and practical sessions using R for statistical analyses.

The course will cover how it is possible to train kitchen skills in different groups and through that have an impact on their eating habits.

Circumstances, needs and groups may vary and the course will review these aspects. Also, students will design curricula and teaching guidelines for selected groups with special needs.

Young children usually interested and have pleasure in working with theirs parents in the kitchen. Children can assist in many ways and at the same time their skills and coordination develop.

Nutritional needs of older people are largely similar to the nutritional needs of other groups but several factors, such as changes in living form, health, mobility and ability to buy and make use of diverse groceries have an impact on food choices. The course tackles the factors that may affect the food choices and the ability to work in the kitchen and also how best to arrange food choices for those a living alone in old age. Diverse tips, guidelines and tools will be introduced during the course.

Students will learn to adapt learning material and instruction in recipes for groups requiring visual and advanced instructions in recipes.

Teaching
The course involves direct visual instruction, practical exercises for students, teaching exercises, group assignments and independent work.

Work Methods
The course is taught both in classes and as distance learning. During the course, students will receive study material on a website and take Canvas exam from reading material and work on academic projects. Students cook selected meals in accordance with the needs of different groups and  distance students make at home selected recipes from classes instead of attending classes. Attendance is required in specific classes. This course includes fee.

To pass the course, a minimum score of 5.0 in each project and exam is needed.

This course covers the key biological and physiological changes that occur with aging and how they affect fitness components, cardiovascular and pulmonary function, and the general movement capacity of older adults. Students will examine changes in body composition, bone health, muscle mass, strength, endurance, balance, and anaerobic capacity, as well as how these factors relate to health and daily functioning.

The course also addresses challenges associated with aging, including changes in sleep and nutrition, mental health, social well-being, and the considerable individual variability within older populations.

The practical component of the course introduces students to the main assessment methods used to evaluate physical function and performance in older adults. This includes strength, endurance, balance, and functional performance tests. The goal is for students to develop the knowledge and skills needed to apply recognized methods for assessing the health and movement capacity of older individuals in a professional manner.

Teaching Methods

Teaching consists of online lectures, class discussions, and practical sessions.
Students will:

• watch lectures and complete related assignments,

• read scientific articles and participate in academic discussions on aging and physical activity,

• receive hands-on training in performing and interpreting assessments used with older adults.

Learning Outcomes

Upon completing the course, students will be able to:

• Describe and define aging and the main changes associated with it.

• Demonstrate increased knowledge of age-related biological and physiological changes.

• Understand and present factors related to individual variability among older adults.

• Explain the importance of structured physical activity for older populations.

• Recognize the relationship between physical activity, general health, public health, and quality of life in older adults.

• Increase their understanding of the physical characteristics of older individuals, including cardiovascular function, muscle strength, balance, posture, and overall mobility.

• Gain training and experience in practical assessment methods and exercise applications that support improved health and well-being in older adults.

The course focuses on how to increase the well-being, interest, and skills of participants in organized and non-organized sport with positive psychology. A focus will also be put on how sport and exercise can do more harm than good. Students learn about the psychological challenges that follow exercising and losing athletic identity when retiring from sport. Ethics in sport will also be discussed by examining concepts such as responsibility, honesty, and equality.

This course concerns health behaviour in general. The health behaviour of different age groups will be addressed as well as the association between biological factors, health behaviour and social status. How can behaviour, coping and stress affect health? Behaviour in relations to food and consumption habits is of particular interest. How is it possible to shape healthy habits from childhood, for example to influence food choice and overcome pickiness about food? Societal influence and the part of media is also addressed. The course literature is from various books and scientific articles from different fields and is intended to capture the subject in an interdisciplinary manner.

The main topic of this course is the importance and intitution of health promotion in various setting of society; the workplace, schools, sports as well as within the roam of people‘s leisure time. Various theories underlying health promotion will be introduced and the pros and cons of applying them in real life context will be discussed.  Students will have the platform to learn about the organization, execution and the process of health promotion. Special emphasis will be on introducing different methods to evaluate both the process and outcome of health promoting projects.

The course format is built on lectures and seminars. Active participation in class discussion, project productions and seminars is required.

The course is designed to introduce students to various chronic diseases, symptoms, treatment and effect of exercise on treatment and disease progression. Contents of the course are various chronic diseases such as cardiovascular diseases, obesity, osteoporosis, type I and II diabetes mellitus, asthma and lung diseases, MS, arthritis, cancer, and renal diseases. Effect of exercise training for individuals with chronic disease, progression, effectiveness and safety.

The course consists of lectures and discussions/projects

Input and main subject matter
The main focus of the course is based on the increased emphasis that has been given to health and wellbeing in all school activities. First, with the introduction of Health and Welfare, as it is introduced in the National Curriculum. Second, based on the projects of the Directorate of Health aimed at health promoting schools and communities. Third, the Sustainable goals from WHO aimed at communities.

About Health and Welfare according to the national curriculum: "Health is based on mental, physical and social well-being. It depends on the complex interaction of an individual with his environment and social circumstances. All schooling needs to promote health and systematic well-being regardless of the economy and circumstances, as children and young people spend a large part of the day at school. The focus is on positive and realistic self-esteem, exercise, nutrition, rest, mental well-being, good communication, security, hygiene, sexual health and understanding of your own feelings and others. Everyone needs to have the opportunity to enjoy their strengths and build a solid self-esteem that is the basis for being able to make informed and responsible decisions in relation to their own health. Education needs to be learned about the value of physical activity, boosting motor skills, and creating a safe environment that encourages everyone to move. The school environment needs to promote healthy food choices with education and a good supply of diverse foods. "

According to the Directorate of Health a society that emphasizes health and well-being of all inhabitants at the forefront of all policies, and in all areas, is a health-promoting community. In health-promoting communities there is a constant emphasis on improving both the human and social environment of the population, reducing inequalities, and reducing the incidence and consequences of chronic diseases with a variety of prevention and health improvement efforts.

Work Methods
The course is taught as both in classes and in distance learning. During the course, students receive a course material on a website, take a Canvas exam from reading material and do academic project. Attendance is required in specific classes.

To pass the course, the minimum grade of 5.0 is required in each project and exam.

Growth, development and maturation during childhood will be discussed. Special emphasis is paid to the importance of physical exercise training for children and adolescent’s health and well-being. The sex role and sex differences in sport and exercise will be explored. Different kind of endurance training and resistance training programs for children and youth will be introduced. Describe the effects of early specialization and multilateral exercise training on children and adolescents physical developments. Sport´s club where the main focus is physical exercise training for children and youth, and will be visited.  

Description of adaptations that occur during different physical training programs. The objectives of physical training and the analyses of physical profile of different sports disciplines will be discussed. Special emphasis is to explain the relationships between the volume and the intensity of the training work. The short- and long term planning of different physical training factors will also be discussed. The importance of adequate recovery and enough sleep to ensure to maximize effects of the physical training program.  

The role of nutrition in training and its impact on sports performance are the subjects of this course. Emphasis is placed on examining relevant topics being discussed in the society at any given time; in particular aspects of youth training and attitudes towards nutrition related factors among youth.

The main focus is on macronutrients, their roles and variations in requirements for different training. Also, the role of age, gender, body image and physique will be discussed. It will also address the need for water, vitamins, minerals and trace elements, antioxidants and dietary supplements in connection with training.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends that often affect the consumer habits and attitudes of young people.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup:
The course is based on lectures and one seminar. It is expected that students participate in discussion and project work. There is a requirement for basic knowledge of nutrition in order to choose the course. Assessment is based on the seminar and a home exam. Attendance in the seminar is obligatory.

-

In this course on research ethics special emphasis will be on research ethics in both health sciences as well as social sciences. Good conduct in research will be in focus as well as ethical dilemmas related to studies using both qualitative and quantitative method of research. Icelandic regulations and ethical committees regarding research in Iceland will be introduced.

The course emphasizes gain of knowledge and understanding of basic training and testing rules and principles in HP sports. The course covers the different aspects of working in HP sports.

The main emphasis is on obtaining the skills necessary for working in HP sports, development of important skills, effective coaching, talent identification, training periodisation and recovery, monitoring training load, statistics, data collection, analysis, presenting reports to different populations (athletes, parents, coaches, medical staff), public speaking.

The course will consist of both practical and theoretical lessons. Practical lessons will cover sports science/biomechanical testing and assessment, training programming, conducting sessions with HP athletes.  Additionally, students will have a chance to visit and meet some of high-performance athletes in Reykjavik.

Students will work with movement analysis equipment and software for technique analysis, to rationalise their decisions and evaluate critically the applied methods. Students will learn how to design and collect data, write the reports and present it to various interested groups (athletes, coaches, parents, medical staff).

With the knowledge gained in this course, students will be able to work confidently in all individual or team sport clubs, institutes or in private sector

Objective: Provide students with the opportunity to deepen their knowledge about the interaction between lifestyle, exercise and health and by looking at research in the field. Moreover, to gain more knowledge about various lifestyle-related diseases and the effects of exercise and training on them, both through preventive measures (primary prevention) and as a treatment option (secondary prevention).

The course is intended to introduce epidemiological research methods in the field of the relationship between physical activity and health and increase students' understanding and skills in reading scientific articles critically. How exercise affects health and reduces the risk of various lifestyle-related diseases will be explored. Research and observations on the interaction between movement-related lifestyles and different health factors will be discussed. The course will be taught in lecture format.

Students in this course are expected to deepen their knowledge and skills in quantitative research methodology. Students will use a computer program for data analysis, with emphasis on interpretation and writing about research results. Students are expected to develop positive attitudes toward research and the value of research in educational and social settings.

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Objective

Students should understand and be able to apply the most common statistical methods for data analysis and be capable of evaluating statistical results. The student should possess the skills and knowledge to analyze and communicate numerical information according to the APA-7 publication standard (e.g., in a scientific journal article or thesis) and be able to take initiative in statistical data processing. Additionally, students will be introduced to the main research designs in quantitative methodology.

Content and Topics

The course will cover quantitative research methods and various research designs. In the statistics portion, the main emphasis will be on the structure and interpretation of the general linear model, which encompasses a range of classical statistical methods such as correlation, regression analysis, and analysis of variance (ANOVA). Students will also learn to apply exploratory and confirmatory factor analysis methods. Finally, students will be introduced to single-case designs, the basic principles of Bayesian statistics, and total survey error assessment. Students will learn to perform analyses using statistical software. Strong emphasis will be placed on clear interpretation and communication of quantitative results according to the APA-7 publication standard.

Teaching Method

The course is taught weekly via online meetings, except for two in-person sessions (see weekly schedule), where students and instructors are expected to attend physically. Students may apply for an exemption from attending in person if they live very far away (e.g., residing abroad). Such students will participate in the in-person sessions via remote connection. Students must have the latest stable version of Jamovi (see jamovi.org) installed on their laptops, which they should bring to class.

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Students get to know a variety of ways to train in water, e.g. strength training, aqua aerobics, water polo, dance/zumba, rehabilitation, floating/relaxation, cool-downs and open water swimming. Training in water for different age groups is also reviewed, e.g. swimming for infants and swimming for senior citizens.

The course consists of lectures, practical sessions and field trips.

The course will discuss of the importance of sleep and sleep’s great role in relation to sports, recovery, and health. The subjects in the course are based on sleep need and architecture for various age groups, importance of sleep for training and recovery, both for physical and mental health. The course will be based on studies on sleep and its associations with sport and health sciences. 

The role of nutrition for sports performance is the subject of this course, which is in continuation of the course Nutrition and training in youth. Emphasis is placed on deepening the knowledge already gained. Project work will focus on acquiring practical skills based on menu planning and calculations, reviewing special needs in performance sports, for example during competition and resting periods, during preparation phases, in competition and in recovery. Weight management is also examined in disciplines where weight categories are relevant.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends within certain disciplines.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup
The course is based on lectures and project work in small groups. It is expected that students participate in discussions and project work. There is a requirement for basic knowledge in nutrition in order to choose the course. Also students should be enrolled in the course Nutrition and training in youth. Assessment is based on project work.

The course is intended for students enrolling in graduate programmes in the Faculty of Health Promotion, Sport and Leisure Studies. Important concepts and theories within the respective disciplines will be addressed. The course will focus on how different factors, such as health behaviour and social environment, and their interaction, affect people‘s health and wellbeing. Relevant current issues regarding physical activity, nutrition, health promotion, life skills and development will be addressed. Emphasis will be on critical evaluation and a creative approach to subjects closely related to the student‘s future field of work. Students get to train in cross-disciplinary work and strengthen their skills in communication from an interdisciplinary perspective.

Students will have the opportunity to deepen their knowledge in a particular subject, chosen in cooperation with a teacher. By the end of the course, students will have a finalised study plan for the course of the following study year(s).

This course is a continuation of Biostatistics I and constitutes a practical guide to statistical analyses of student's own research projects. The course covers the following topics. Estimation of relative risk/odds ratios and adjusted estimation of relative risk/odds ratios, correlation and simple linear regression, multiple linear regression and logistic regression. This course is centered around two core principles that define its thematic focus: Prediction from Statistical Models
Students will learn to build models—such as logistic regression and Cox proportional hazards models—that estimate the probability of future medical events based on recorded data. Evaluation of Discrimination Capacity A key theme is assessing how well models distinguish between individuals with different outcomes, using metrics such as the Area Under the ROC Curve (AUC), concordance index, and related performance measures.

The course is based on lectures and practical sessions using R for statistical analyses.

The course will cover how it is possible to train kitchen skills in different groups and through that have an impact on their eating habits.

Circumstances, needs and groups may vary and the course will review these aspects. Also, students will design curricula and teaching guidelines for selected groups with special needs.

Young children usually interested and have pleasure in working with theirs parents in the kitchen. Children can assist in many ways and at the same time their skills and coordination develop.

Nutritional needs of older people are largely similar to the nutritional needs of other groups but several factors, such as changes in living form, health, mobility and ability to buy and make use of diverse groceries have an impact on food choices. The course tackles the factors that may affect the food choices and the ability to work in the kitchen and also how best to arrange food choices for those a living alone in old age. Diverse tips, guidelines and tools will be introduced during the course.

Students will learn to adapt learning material and instruction in recipes for groups requiring visual and advanced instructions in recipes.

Teaching
The course involves direct visual instruction, practical exercises for students, teaching exercises, group assignments and independent work.

Work Methods
The course is taught both in classes and as distance learning. During the course, students will receive study material on a website and take Canvas exam from reading material and work on academic projects. Students cook selected meals in accordance with the needs of different groups and  distance students make at home selected recipes from classes instead of attending classes. Attendance is required in specific classes. This course includes fee.

To pass the course, a minimum score of 5.0 in each project and exam is needed.

This course covers the key biological and physiological changes that occur with aging and how they affect fitness components, cardiovascular and pulmonary function, and the general movement capacity of older adults. Students will examine changes in body composition, bone health, muscle mass, strength, endurance, balance, and anaerobic capacity, as well as how these factors relate to health and daily functioning.

The course also addresses challenges associated with aging, including changes in sleep and nutrition, mental health, social well-being, and the considerable individual variability within older populations.

The practical component of the course introduces students to the main assessment methods used to evaluate physical function and performance in older adults. This includes strength, endurance, balance, and functional performance tests. The goal is for students to develop the knowledge and skills needed to apply recognized methods for assessing the health and movement capacity of older individuals in a professional manner.

Teaching Methods

Teaching consists of online lectures, class discussions, and practical sessions.
Students will:

• watch lectures and complete related assignments,

• read scientific articles and participate in academic discussions on aging and physical activity,

• receive hands-on training in performing and interpreting assessments used with older adults.

Learning Outcomes

Upon completing the course, students will be able to:

• Describe and define aging and the main changes associated with it.

• Demonstrate increased knowledge of age-related biological and physiological changes.

• Understand and present factors related to individual variability among older adults.

• Explain the importance of structured physical activity for older populations.

• Recognize the relationship between physical activity, general health, public health, and quality of life in older adults.

• Increase their understanding of the physical characteristics of older individuals, including cardiovascular function, muscle strength, balance, posture, and overall mobility.

• Gain training and experience in practical assessment methods and exercise applications that support improved health and well-being in older adults.

The course focuses on how to increase the well-being, interest, and skills of participants in organized and non-organized sport with positive psychology. A focus will also be put on how sport and exercise can do more harm than good. Students learn about the psychological challenges that follow exercising and losing athletic identity when retiring from sport. Ethics in sport will also be discussed by examining concepts such as responsibility, honesty, and equality.

This course concerns health behaviour in general. The health behaviour of different age groups will be addressed as well as the association between biological factors, health behaviour and social status. How can behaviour, coping and stress affect health? Behaviour in relations to food and consumption habits is of particular interest. How is it possible to shape healthy habits from childhood, for example to influence food choice and overcome pickiness about food? Societal influence and the part of media is also addressed. The course literature is from various books and scientific articles from different fields and is intended to capture the subject in an interdisciplinary manner.

The main topic of this course is the importance and intitution of health promotion in various setting of society; the workplace, schools, sports as well as within the roam of people‘s leisure time. Various theories underlying health promotion will be introduced and the pros and cons of applying them in real life context will be discussed.  Students will have the platform to learn about the organization, execution and the process of health promotion. Special emphasis will be on introducing different methods to evaluate both the process and outcome of health promoting projects.

The course format is built on lectures and seminars. Active participation in class discussion, project productions and seminars is required.

The course is designed to introduce students to various chronic diseases, symptoms, treatment and effect of exercise on treatment and disease progression. Contents of the course are various chronic diseases such as cardiovascular diseases, obesity, osteoporosis, type I and II diabetes mellitus, asthma and lung diseases, MS, arthritis, cancer, and renal diseases. Effect of exercise training for individuals with chronic disease, progression, effectiveness and safety.

The course consists of lectures and discussions/projects

Input and main subject matter
The main focus of the course is based on the increased emphasis that has been given to health and wellbeing in all school activities. First, with the introduction of Health and Welfare, as it is introduced in the National Curriculum. Second, based on the projects of the Directorate of Health aimed at health promoting schools and communities. Third, the Sustainable goals from WHO aimed at communities.

About Health and Welfare according to the national curriculum: "Health is based on mental, physical and social well-being. It depends on the complex interaction of an individual with his environment and social circumstances. All schooling needs to promote health and systematic well-being regardless of the economy and circumstances, as children and young people spend a large part of the day at school. The focus is on positive and realistic self-esteem, exercise, nutrition, rest, mental well-being, good communication, security, hygiene, sexual health and understanding of your own feelings and others. Everyone needs to have the opportunity to enjoy their strengths and build a solid self-esteem that is the basis for being able to make informed and responsible decisions in relation to their own health. Education needs to be learned about the value of physical activity, boosting motor skills, and creating a safe environment that encourages everyone to move. The school environment needs to promote healthy food choices with education and a good supply of diverse foods. "

According to the Directorate of Health a society that emphasizes health and well-being of all inhabitants at the forefront of all policies, and in all areas, is a health-promoting community. In health-promoting communities there is a constant emphasis on improving both the human and social environment of the population, reducing inequalities, and reducing the incidence and consequences of chronic diseases with a variety of prevention and health improvement efforts.

Work Methods
The course is taught as both in classes and in distance learning. During the course, students receive a course material on a website, take a Canvas exam from reading material and do academic project. Attendance is required in specific classes.

To pass the course, the minimum grade of 5.0 is required in each project and exam.