ERN110 Food and Health - Health Care and Youth Development Education Programmes - Didactics

The course is connected to the following study programs

• Post-Graduate Certificate in Education
• Post-Graduate Certificate in Education, part time

Teaching language

Norwegian

Prerequisites

As a minimum requirement the course is based on a Bachelor's degree in which at least a 60-credit Food and Health or Health Care and Youth development Programme is included.

Course contents

• The subject as presented in the Knowledge Promotion (Kunnskapsløftet: reform in the 10-year compulsory school and in upper secondary education and training)

• Theory from the main topics of Food and Health:

  • food and lifestyle

  • food and consumption

  • food and culture

• Theory from the compulsory subjects in Health care and Youth development:

  • health promotional work

  • communication and cooperation

  • professional practice

• History and philosophy

• Teaching methods

• Organising the work through annual plans

• Supervising and assessing students

• Entrepreneurship

• Professional ethics

• Interdisciplinary and multi-disciplinary teaching

• Communication and problem solving

• The different needs of children - adapted education

• Information and Communication Technology and other professional teaching aids

• Development work as foundation for professional processes of change

• Practical cooperation with the local community

• Field work in primary, secondary and upper secondary school

Learning outcomes

After having completed the course, students will:

• have acquired knowledge and skills in teaching Food and Health in primary and secondary school, and in various Health and Social Education Programmes in upper secondary school

• be able to plan, implement, conduct, document and evaluate teaching in the subject

• be able to supervise and assess pupils in the subject

• have acquired social skills, competence in social change and development, professional and ethical competence, and management skills

Examination requirements

• Requirements for compulsory participation must be met

• Passed field work

• Passed work requirements

Please see details in Canvas.

 

Teaching methods

Work methods include lectures, group work, practical and didactic assignments with presentations, portfolio, theme- and project work, problem-based learning, the use of computer programs and excursions. Parts of the instruction are compulsory. Information regarding this requirement will be given at the start of the semester.

The students will have six weeks of field work during autumn and six weeks during spring. In spring the teachers will give the students necessary guidance and supervision during the practice periods. Additionally, the students will have practice in organising and implementing the subject, also at other times than the ordinary field work periods, by having practical exercises at the University.

There will be joint instruction with ERN109. The students will also carry out a Food and Health project, and a report must be handed in. The work on the project and report equals to the work of a 15-credit course. Guidelines for the project and the report will be handed out at the start of the semester.

Supervision on the project will be given.

Estimated work load in this course is approximately 800 hours.

Evaluation

The study programme manager, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.

Assessment methods and criteria

The examination comprises two parts, and one final grade will be given.

Part one: The examination will be a project which preferably are carried out in groups and presented to colleague students. The project will be graded and must be assessed as pass before it can be presented to the examiner. In connection with the presentation, the students will individually be examined in the curriculum. Results from the presentation and the oral examination may adjust the grade one level up or down, for the individual student. (Counts 50 % of the final grade.)

Part two: A report from a project. Please see guidelines (counts 50 % of the final grade).

Please see details in Canvas.

Other information

The students will be qualified for teaching food and health for pupils in grades 5 - 7 and at secondary school level, and also for pupils at the health- and social work programme in upper secondary school and in adult education. The curriculum is based on 'Rammeplan for praktisk-pedagogisk utdanning', laid down 3. april 2003 by the Ministry of education and research.