ERN121 Food, Health and Teaching

Teaching language

This course is taught in Norwegian and an English translation of the course description is not available.

Course contents

• The subject in the Knowledge Promotion Reform (Kunnskapsløftet)

• Meal traditions and nutritional challenges in children and adolescents

• Selected food groups

• Food and culture

• Sensory perception

• Planning and organizing teaching and learning

• Teaching materials in the subject

Learning outcomes

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

• demonstrate knowledge about the main contents in Norwegian nutrition politics and the most important nutritional challenges in children and adolescents

• document nutritional contents and areas of use for the following food groups; meat, legumes, food fats, milk, and dairy

• demonstrate knowledge about different meal traditions in a multicultural perspective and how the composition of the food influences the nutritional quality of the meal

• convey taste experiences using sensory expressions

• differentiate and vary teaching for pupils with different needs

• employ work methods which promote the pupils¿ sense of wonder, creative abilities, and abilities to work systematically with subject-related problems

• integrate the basic skills (arithmetic, reading, writing, oral presentation, and digital competence) in the teaching of food and health

• search for, read and evaluate scientific articles and to transform scientific findings into practical advice on eating habits

• assess different teaching materials¿ relevance for the subject

• employ technical terminology and supervise students in their development of technical terminology

• reflect on their own practice and to interact with pupils and colleagues

Examination requirements

• Requirements regarding compulsory participation must be met

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

Teaching methods

Video lectures, demonstrations, practical work, assignments with or without presentations, internet discussions, use of digital tools, preparation and testing of teaching plans in practice.

Evaluation

The person responsible for the course, 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

Individual graded (A-F) examination in two:

• A subject specific didactical assignment (teaching plan), counts for 25 % of the total grade

• A practical examination (based on the teaching plan), counts for 75 % of the total grade

 

Both parts of the examination must be passed for the examination as a whole to be passed.

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
ERN129 – Food and Teaching	15
ERN130 – Food and Teaching	15
ERN911 – Mat og undervisning	15
ERN134 – Food, nutrition and teaching	15