ERN125 Food, Health and Identity

The course is connected to the following study programs

• Bachelor's Programme in Bilingual Education, Bachelors Programme

Teaching language

Norwegian

Recommended prerequisites

Food and Health 1 (ERN 122 Food, Health, and Nutrition and ERN 121 Food, Health, and Learning) or equivalent

Course contents

• Health promoting diets in children and adolescents

• Food in relation to lifestyle, culture, and consumption

• Sami food

• The meal as a social and cultural arena

• School meals

• Food in nature

• Practical food preparation

• Assessment in Food and Health

• Professional ethics

Learning outcomes

On successful completion of the course students will be able to:

• demonstrate knowledge about characteristics of children¿s and adolescents¿ food culture and their role as food consumers

• demonstrate knowledge about the symbolic functions of food and meals in different cultures, and how food and meals are included in children¿s and adolescents¿ identity development and socialization

• demonstrate knowledge about principles and strategies for the implementation of health promoting diets in the school and in other arenas where children and adolescents participate

• implement and communicate underway and final evaluations in the school subject Food and Health and be able to give reasons for the evaluation

• assess various perspectives on food and the meals; health-related, cultural and environmental dimensions, and be able to stimulate the pupils to reflect on their choice of food

• produce meals in various cultural and social contexts and use these skills as resources in the teaching

• discuss professional ethics issues

• participate in a professional fellowship of teachers and contribute in the local curriculum development work

• implement guidelines which are relevant for the teaching in Food and health

• demonstrate knowledge about the way the groceries system influences consumers¿ food supply and possibilities to buy food

Examination requirements

• Requirements regarding compulsory participation must be met

• Compulsory work requirements as described in the semester plan must be met

Teaching methods

Teaching consists of video lectures, demonstrations, assignments with or without presentations, internet discussions, use of digital tools, practical food preparation, and project work. Two meetings consisting of three days each.

 

The work load 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 (A-F) 6 hours individual home examination.

For more Information consult the semester plan.

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
ERN115 – Food and Health part three, Grades 5-10	15
ERN119 – Food and Health part three, Grades 1-7	15
ERN908 – Food and identity	15
ERN209 – Food and Society	15
ERN210 – Mat og entreprenørskap	15