ERN209 Food and Society
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Lecture Semester:
- Spring
- Teaching language:
- Norwegian
- Duration:
- 1 term
The course is connected to the following study programs
- Master's 5-Year Programme in Teacher Education, level 5-10
Teaching language
NorwegianPrerequisites
ERN130 Food and teaching and ERN131 Food and nutrition
Course contents
The course comprises 15 credits of the subject Food and health 2 in the teacher education, grades 5-10, and will give the students a deeper understanding of the subject's position in school and community. The course focuses on characteristics of children's and adolescents' food culture and how they can make reflected choices. The course emphasizes further development of teaching plans, the role of the meal in differnet cultures and a continuation of work methods in the kitchen. Teaching and course requirements are according to the competence goals for food and health after the 7th and 10th grades.
The practice period
The subject will be related to practice in primary school and lower secondary school, grades 5-10. The students will during their practice period facilitate teaching which promotes sensory experience, aesthetics and wonder in practical cooking, and try out learning activities enabling the pupils to make their own reflected food choices.
Learning outcomes
Knowledge
On successful completion of the course, the student will:
-
be familiar with how food and meals are part of children's and young people's identity development and socialization
-
have knowledge of food and meal symbol functions in different cultures
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be familiar with elements which creates variation in food culture
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have an understanding of the teacher's role as a public health worker in school
-
know how new knowledge is transformed into national dietary recommendations
Skills
On successful completion of the course, the student will:
-
be able to preserve food traditions and be innovative in creative work with pupils
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be able to facilitate teaching that promotes sensory experiences
-
be able to facilitate aesthetics and wonder that promotes creativity in practical cooking
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be able to critically assess statements about diet and health in different media
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be able to facilitate learning activities that enable pupils to make reflected food choices
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be able to produce meals within different cultural and social contexts
Competence
On successful completion of the course, the student will:
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be able to assess health-related, cultural and environmental perspectives on food and meals
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be able to implement plans relevant to the food and health subject and the school meal
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be able to take responsibility for curriculum development work in primary school and lower secondary school, grades 5-10
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be able to operate and further develop teaching kitchens in accordance with social development and new technology
Examination requirements
Primary and lower secondary teacher education students must have passed:
-
the practice period
-
work requirements as described in the course brochure
The compulsory attendance requirements must be met.
Course students must have passed:
-
didactical assignment corresponding to the workload of the practice period
-
work requirements as described in the course brochure
The compulsory attendance requirements must be met.
Teaching methods
Teaching will be given as practical cooking, project work, excursion, lectures and a educational trip. The students will use 'Kostholdsplanleggeren' (dietary planner) and other relevant educational tools and websites.
Estimated student workload is about 400 hours. Compulsory attendance is required; 100% attendance is required for the practical teaching and a minimum of 70% attendance for other teaching.
15 days of practical studies 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:
completed teacher education
Assessment methods and criteria
The examination is divided into two parts and is assessed individually with one final mark
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A five-day written home examination, counts 40%
-
Develop and present a teaching program (including a digital component) based on themes from the written assignment, counts 60%
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 |
---|---|
ERN119 – Food and Health part three, Grades 1-7 | 15 |
ERN115 – Food and Health part three, Grades 5-10 | 15 |
ERN125 – Food, Health and Identity | 15 |
ERN908 – Food and identity | 15 |
ERN104 – Public Health Nutrition | 10 |
ERN106 – Food and Culture, practical 2 | 10 |