ERN908 Food and identity
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Lecture Semester:
- Autumn
- Teaching language:
- Norwegian
- Duration:
- 1 term
The course is connected to the following study programs
- Food and Health 2
Teaching language
NorwegianPrerequisites
A minimum of 180 ECTS points in teaching
Recommended prerequisites
Food and health 1 (ERN902 Food and nutrition and ERN903 Food and learning) or similar
Course contents
Contents
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Health promoting diets in children and adolescents
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Food in relation to life style, culture and consumption
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The meal as a social and cultural arena
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Food in nature
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Practical cooking
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Assessment in the school subject Food and health
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Ethical problems related to food and health
Learning outcomes
Learning outcomes
Upon succesful completion of the course, students will:
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demonstrate knowledge on distinctive features of children's and adolescents' food culture and their role as consumers in the food area
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be familiar with the symbolic functions of food and meals in different cultures, and how food and meals enter into children's and adolescents' identity development and socialisation
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be familiar with principles and strategies fr the implementation of health promoting dietary measures in the school and other arenas where children and adolescents spend time
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be able to carry out and communicate midway and final assessment and explain the assessment that has been made
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be able to evaluate different aspects of the health related, cultural, and environmental dimensions of food and meals in order to enable the pubils to make considered food choices
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be able to stage meals in different cultural and social contexts
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be able to reflect upon ethical problems related to Food and health
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be able to contribute in local curriculum development work
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be able to implement governing documents which are relevant for the teaching of Food and health
Examination requirements
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Approved compulsory attendance
-
Passed coursework requirements as described in the course brochure
Teaching methods
Teaching consists of video lectures, demonstrations, assignments with and without presentations, internet discussions, use of digital tools, practical cooking, and project work.
Two meetings of three days each at UiA.
The work load is estimated to 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.
Offered as Single Standing Module
Yes. Subject to availability or capacity.Assessment methods and criteria
A 6-hour individual at-home exam. Grades A-F will be given.
See the course brochure for further information.
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 |
| ERN125 – Food, Health and Identity | 15 |
| ERN209 – Food and Society | 15 |
| ERN210 – Mat og entreprenørskap | 15 |