ERN404 Food and Health in a health promoting perspective

Teaching language

Norwegian

Prerequisites

Passed 150 ECTS credits in primary and lower secondary school teacher education, including 30 ECTS credits in Pedagogy and pupil knowledge, ERN 130 Food and teaching, ERN 131 food and nutrition, ERN 209 Food and society and ERN 210 Food and entrepreneurship or equivalent.

Course contents

• The importance of food and nutrition from early development for health profile and lifelong health

• Public health challenges related to food and nutrition among children and adolescents

• Factors influencing choice of food and food habits

• Foodscapes

• Different diet patterns

• Food hypersensitivity

• Social difference in health

• Development of taste and sensory science

• Food safety

• Methods for conveying the subject to different groups

 

Supervised professional training

Twenty hours of supervised practical training is included in the subject. The aim of the practical training is to familiarize the students with the school and prepare them, in cooperation with the practice teacher, for a designated period (one week) during which students take on complete responsibility for the running of a school in the 8.th term

Learning outcomes

Knowledge

On successful completion of the course, the student shall

• have advanced knowledge of the consequences of unbalanced nutrition

• have advanced knowledge of the importance of diet from early development

• have in-depth knowledge of the importance of diet for lifelong health

• have insight into and be able to analyse public health challenges related to children's and adolescents´ diet

• have in-depth knowledge about factors influencing children´s and adolescents´ food behaviour

• have insight into how social inequality affect the health of children and adolescents

• be able to identify the health consequences of different diet patterns and diets

• have advanced knowledge about sensory science and eating development

• have knowledge about the management for food safety nationally and globally

 

Skills

On successful completion of the course, the student shall

• be able to convey the fundamental importance of the diet for lifelong health, by using modern communication tools and media

• be able to develop teaching programs on food and sensory science that promote a richer vocabulary related to sensory experiences

• be able to reflect on different types of foodscapes and reflect on how the environment influences diet

• be able to plan and develop food dishes for groups with special needs related to health, religion and conviction

• be able to analyse public health challenges related to children´s and adolescents´ diet and identify barriers to a health promoting diet

• be able to facilitate for explorative health promoting methods in teaching

• be able to analyse and relate critically to different sources of information about diet and nutrition

• be able to experiment with recipes in health promoting direction and critically evaluate results

General competences

On successful completion of the course, the student shall

• be able to initiate and further develop lesson plans in line with new knowledge and changed framework conditions

• be able to analyse and reflect on ethical dilemmas related to diet, lifestyle and health

Examination requirements

Primary and lower secondary school teacher education students must have passed:

• work requirements as described in the semester plan, which include presentation of project work with trial exam and feed-forward from fellow students

• compulsory attendance

Course students must have approved:

• a didactical assignment equal in scope with the practical training

• work requirement as described in the semester plan

• compulsory attendance

See more information in Canvas

Teaching methods

Instruction is provided as lectures, individual work, group work, project work, dialogue café, excursion and practical work. Relevant digital tools will be used as aid for learning, conveying and evaluation. Dissemination of the subject and development of relevant lesson plans based on subject material will be in focus in all activities. Student work load is estimated to about 400 hours. Part of the education is compulsory (see the semester plan in Canvas).

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

For course students: completed teacher education for primary, lower secondary/ upper secondary school, as well as ordinary prior required knowledge.

Assessment methods and criteria

A five-day individual home exam which results in a lesson plan on thematics within food and lifestyle where digital tools are included (see more detailed description in Canvas). The assignment will be graded.