ERN121 Food, Health and Teaching
- ECTS Credits:
- 15
- Responsible department:
- Faculty of Health and Sport Sciences
- Course Leader:
- Margrethe Røed
- Lecture Semester:
- Spring
- Teaching language:
- This course is taught in Norwegian and an English translation of the course description is not available.
- Duration:
- 1 term
Teaching language
This course is taught in Norwegian and an English translation of the course description is not available.Course contents
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The subject in the Knowledge Promotion Reform (Kunnskapsløftet)
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Meal traditions and nutritional challenges in children and adolescents
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Selected food groups
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Food and culture
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Sensory perception
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Planning and organizing teaching and learning
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Teaching materials in the subject
Learning outcomes
On successful completion of the course students will be able to:
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demonstrate knowledge about the main contents in Norwegian nutrition politics and the most important nutritional challenges in children and adolescents
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document nutritional contents and areas of use for the following food groups; meat, legumes, food fats, milk, and dairy
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demonstrate knowledge about different meal traditions in a multicultural perspective and how the composition of the food influences the nutritional quality of the meal
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convey taste experiences using sensory expressions
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differentiate and vary teaching for pupils with different needs
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employ work methods which promote the pupils¿ sense of wonder, creative abilities, and abilities to work systematically with subject-related problems
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integrate the basic skills (arithmetic, reading, writing, oral presentation, and digital competence) in the teaching of food and health
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search for, read and evaluate scientific articles and to transform scientific findings into practical advice on eating habits
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assess different teaching materials¿ relevance for the subject
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employ technical terminology and supervise students in their development of technical terminology
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reflect on their own practice and to interact with pupils and colleagues
Examination requirements
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Requirements regarding compulsory participation must be met
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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:
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A subject specific didactical assignment (teaching plan), counts for 25 % of the total grade
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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 |