LU2-MH115 Food and health 1a, 5-10

Contents and structure

In this subject, the health aspects of food and meals are studied. Students will learn to view nutrition, health and cooking activities related to different target groups, ages and cultures such that one adapts teaching to individual needs. Central to the subject is that students must familiarise themselves with research and nutrition policy, and be capable of using this knowledge to combine and cook food that promotes health.

The subject of Food and health in primary and lower secondary school is a formative, practical and aesthetic subject and will prepare students to teach the subject in years 5. 10 in primary and lower secondary school. Through the course the students will develop competence in the subject's health-promoting, environmental and cultural dimensions. The students must acquire knowledge and skills that enable children and young people to act as responsible consumers in the food area and give them an understanding of the cultural significance food and meals have for individuals and society. Sami food traditions, meal customs and traditional ways of exploiting food resources from nature are integrated in the subject. There is much emphasis on the subject's practical aspect and how the subject should be communicated to pupils in primary and lower secondary school.

Organisation of the subject

Food and health comprises the courses Food and health 1a / introduction to the food and health subject (15 credits), Food and health 1 b/Food in a health perspective (15 credits), Food and health 2a / Food and health in a culture and consumption perspective (15 credits) and Food and health 2b / Food and health in a development perspective (15 credits). Stord/Haugesund University college offers the courses Food and health 1a and Food and health 2a in the 2010/11 school year

Learning Outcome

The student:

- knowledge:

• has knowledge on and masters basic cooking techniques and utensil use
• has knowledge on didactic categories
• has knowledge on the basic skills
• has knowledge on food groups and different labelling schemes
• has knowledge on safe food
• has knowledge on different meal traditions- ( Norwegian, Sami, multicultural perspective)

- skills:

• can differentiate and vary teaching, implement a learning-oriented assessment practice
• can plan and cook safe and tempting food
• can communicate taste experiences
• can be good role models in relation to various culture and meal contexts
• can plan, implement, assess learning work and assess the pupils' goal fulfilment

- general competence:

• can plan, implement and evaluate learning work on the basis of the curriculum's intention and content
• can contribute to creating a good learning environment

- basic skills in the subject:

• can express themselves orally and in writing in food and health, oral skills in the subject - and can explain taste, smell and aesthetics, and can present relevant material orally, formulate questions, argue and communicate ideas in the subject in discussion with others, written skills in the subject - be capable of writing subject-relevant assignments, assess activities, write own procedures and create illustrations
• can read in food and health - investigate, interpret and reflect on disciplinary texts, can gather, compare and organize information from recipes, guides, brands, advertising, informational material and other factual texts and assess this critically based on the subject's objective
• can calculate in food and health, - and can assess nutritional content and compare the prices of products
• is able to use digital tools for food and health, search for information, compare and assess nutritional content and present academic content

Entry requirements

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Recommended previous knowledge

None

Teaching methods

The subject's practical aspect is emphasised. Teaching in practical cooking takes place in groups, classes of 16 students and is organised in lessons/sessions lasting a minimum of 4 hours.

Different teaching methods are used; lecture, demonstration, individual work, group work, assignments w/presentation, semester assignment

Compulsory learning activities

80% mandatory participation in practical teaching

The work folder with logs and mandatory assignments must be approved within stipulated deadlines Assignments must be presented in practical examination

material expenses, food money must be paid: NOK 400.

Assessment

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Examination support material

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More about examination support material