ERN128 Food and Nutrition
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Course Leader:
- Gun Katarina Åbacka
- Lecture Semester:
- Autumn
- Teaching language:
- Norwegian
- Duration:
- 1 term
The course is connected to the following study programs
- Master's 5-Year Programme in Teacher Education, level 1-7
Teaching language
NorwegianCourse contents
The course comprises 15 credits in the subject Mat og helse 1 (Food and health 1) in the teacher education, grades 1-7. It offers an introduction in basic nutrition, a health promoting diet, and principles for a sustainable and ethical food consumption. The R & D assignment is also included in the course. The subject Mat og helse is placed in a larger social perspective where students gain insight into how training in the subject may contribute to even out social inequality in health. Teaching and course requirements are in accordance with the competence goals for food and health subjects after grades 4 and 7.
Practical training
The subject will be connected to practical training in primary school grades 1-7. During the practical training period students must make use of the nutrition calculation tool Kostholdsplanleggeren (a diet tool from the Norwegian Directorate of Health and the Norwegian Food Safety Authority) in their teaching with pupils and collect data for the R & D assignment.
Learning outcomes
Knowledge
On successful completion of the course students will:
-
demonstrate knowledge about basic nutrition
-
be familiar with the national nutritional recommendations
-
demonstrate knowledge about the most important nutritional challenges among children and adolescents
-
demonstrate knowledge about the connection between diet and heath
-
demonstrate knowledge about how the school may prepare for a health promoting diet
-
be familiar with central features in the development of Norwegian dietary habits and Norwegian nutrition policy
-
demonstrate knowledge about the the concept of food safety and how safe food may be guaranteed in the practical instruction
-
be familiar with sustainable and ethical food consumption
Skills
On successful completion of the course students will:
-
be able to explain the meaning of nutrients and their effect on people's health
-
be able to calculate nutrition values and to assess the nutritional quality of foods
-
be able to make use of digital tools and media in teaching
-
be able to search for, use and critically evaluate relevant scientific information in the field of food and health
-
be able to critically evaluate dietary information and teaching material against current national dietary reccomendations
-
be able to scientifically plan, carry out and report research and development work connected to the teaching of food and health subjects
Competence
On successful completion of the course students will:
-
be able to place the subject Mat og helse in a social perspective and understand how the subject may contribute to even out social inequality in health
-
be able to use scientific terminology and research for professional development
-
be able to reflect upon relevant professional ethical problems
Examination requirements
Teacher education students must have passed:
-
Supervised practical training
-
Coursework requirements
Teacher education students must have approved:
-
compulsory attendance
Course students must have passed:
-
a didactical assignment equal in scope to the practical training
-
Coursework requirements
Course students must have approved:
-
compulsory attendance
Teaching methods
Teaching consists of common lectures, seminars, excursions, practical training and participation in an in-house R & D conference where the R & D assignment will be presented. Students will make use of relevant digital tools, especially the nutrition calculation tool Kostholdsplanleggeren (a diet tool from the Norwegian Directorate of Health and the Norwegian Food Safety Authority) which is a pedagogical tool deloped for the primary and secondary school.
Student work load is estimated to 400 hours. Teaching is compulsory with a minimum of 70 % attendance.
15 days of practical placement are included for the Teacher Education students (GLU). Other students will do a didactical piece of work of an equivalent volume, which must be passed.
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.
Offered as Single Standing Module
Yes. Subject to availability or capacity.Admission Requirement if given as Single Standing Module
Admission requirements for course students is a completed teacher education in either primary or secondary school.
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 |
---|---|
ERN113 – Food and Health part one, Grades 1-7 | 15 |
ERN116 – Food and Health part one, Grades 5-10 | 15 |
ERN902 – Mat og ernæring | 15 |
ERN122 – Food, Health and Nutrition | 15 |
ERN911 – Mat og undervisning | 15 |
ERN100 – Basic Nutrition | 10 |