ERN122 Food, Health and Nutrition

Teaching language

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

Course contents

• National dietary guidelines

• Food and lifestyle

• Food and consumption

• Selected food groups

• The use of digital teaching material in the subject

• Practical food preparation

• Safe food

• Assessment and supervision in the subject

Learning outcomes

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

• demonstrate knowledge about national dietary guidelines and to motivate and prepare for a health promoting diet in children and adolescents

• demonstrate knowledge about food labeling systems

• document nutritional contents and areas of use for the following food groups; fruits and vegetables, grains, eggs, and fish

• make use of digital tools to estimate nutritional contents and assess the nutritional quality of food

• master basic techniques and use of tools in practical food preparation

• apply professional knowledge about cleaning, hygiene, and safe food

• plan, carry out, and assess the work of learning in food and health

• assess the pupils¿ goal attainment with or without grades

• demonstrate knowledge about the history of the subject and central steering documents for food and health in the school

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

The examination consists of a project assignment as described in the semester plan. The assignment may be carried out individually or in group. The assignment is graded (A-F).

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
ERN128 – Food and Nutrition	15
ERN131 – Food and Nutrition	15
ERN910 – Mat og ernæring	15