LU1-MH215 Food and health 2a 1-7

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 1-7. 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.

Organisation of the subject

Food and health comprises the courses Food and health 1a / introduction to the food and health subject (15 study points) and Food and health 2a / Food and health in a culture and consumption perspective (15 study points). Together 30 study points.

Learning Outcome

- knowledge:

• has broad knowledge about food cultures and the consumer role in the area of food
• has knowledge of the symbolic function of food and meals in different cultures
• has knowledge of how the food industry system affects consumers' food offering and options for action
• has knowledge of how properties of raw materials and technology are connected to tradition and innovation

- skills:

• can evaluate different aspects of food and meals' health, cultural and environmental dimensions and can make reflected food choices
• can place meals within different cultural and social contexts
• can plan, implement and report on projects based on scientific content standards

- general competence:

• has insight into how new knowledge in the subject area of food and health is endorsed and established and can discuss ethical issues

Basic skills in the subject:

• can express him or herself 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 organise 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 with presentation, semester assignments.

Compulsory learning activities

80% mandatory participation in practical teaching

the student must have completed and had approved the assignments and work requirements by the stated deadlines and mandatory assignments must be approved. The oral exam is based on the semester assignment

material expenses, food money must be paid: NOK 400

Assessment

Oral exam

Examination support material

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