ERN124 Food and meal pedagogics

The course is connected to the following study programs

• Bachelor's Programme in Pre-school Education
• Bachelor's Programme in Pre-school Education

Teaching language

Norwegian

Prerequisites

To be able to start in the 3rd year of study, students must have completed and passed a minimum of 60 credits from the first two years of study. BUL100 Children's development, play and learning (20 credits) and NHB100 Nature, health and movement (20 credits) will be included in these.

Course contents

The main topic of the course is meals and food activities related to didactics and pedagogy. The course provides concrete ideas on how pre-school teachers can work educationally with meals and food activities to promote health, learning and education. According to the national curriculum for the kindergarten, the pre-school teacher will contribute to the work on meal and food activities that support healthy eating development, meal enjoyment, participation and fellowship. The course provides basic knowledge about children's eating habits and taste development, and how this can be understood as part of children's comprehensive development and part of general education.

This topic is both research-based and professionally focused and includes knowledge of children's development of eating habits and taste, food neophobia and children with special needs related to food and meals. Working with sensory experiences is a core element. Participation and conscious role models are central to a comprehensive personal development and sense of community in children. Opportunities and challenges related to the meal as an educational, multidisciplinary and cultural arena are also emphasized. The course promotes leadership skills, which can help create a food and meal practice in the kindergarten, which is in line with the values ​​of the national curriculum and the guidelines of the Directorate of Health.

Learning outcomes

KNOWLEDGE

The student

• has knowledge of the development of 0-6 year olds' eating habits and taste, including food neophobia

• has knowledge of children with special needs such as food hypersensitivity and children with a selective diet

• has knowledge of food culture, diversity and religious and cultural dietary considerations

• has knowledge of meal and food activities in the kindergarten and how these can be related to the national curriculum for the kindergarten and the guidelines of the Norwegian Directorate of Health

• has knowledge of organizing good meals with emphasis on physical and social settings

• has knowledge of meal management and cooperation with staff and parents

SKILLS

The student

• is able to convey taste sensations by sensory expressions and apply the Sapere method

• is able to plan how meals and food activities can be integrated into the kindergarten's educational activities

• during meals and food activities is able to contribute to the enjoyment of meals, participation, conversation and community feeling in children

• is able to convey knowledge about children's eating development and how the kindergarten's work on meals and food activities can contribute to health and well-being, learning and general personal development

GENERAL COMPETENCE

The student

• is a conscious role model in food activities and meals

• is able to recognize and reflect on professional didactic and ethical issues

• is able to initiate and lead the development of a common educational basis for food activities and meals in kindergarten

Examination requirements

Students must have approved

• participation in compulsory education.

Students must have passed

• practice period

• work requirements: A detailed description of work requirements is given through Canvas at the start of the semester.

Teaching methods

The teaching in this course consists of lectures and seminar lessons, as well as self study and working in groups. Students practice both oral and written presentations. Emphasis is placed on student-active teaching methods where they gain experience with practical food activities and meal-related tasks. Parts of the teaching are compulsory.

Pre-school practice is 10 days and is an integral part of the course and includes preparation, execution and evaluation of tasks. More detailed description of content and progression in practice can be found in Canvas and at www.uia.no/praksisblu

Estimated student workload is approx. 400 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

A graded three-day individual home examination.

Reduction of Credits

This course’s contents overlap with the following courses. A reduction of credits will occur if one of these courses is taken in addition:

Course	Reduction of Credits
ERN108 – Food and Meals in Kindergarden	10
ERN102 – Practical cooking	5