ERN123 Food, Health and Sustainability in the Kindergarten

The course is connected to the following study programs

• Bachelor's Programme in Pre-school Education
• Bachelor's Programme in Pre-school Education

Teaching language

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

Prerequisites

To be able to start in the 3rd year of study, students must have completed and passed a minimum of 60 credits from the first two years of study. BUL100 Children's development, play and learning (20 credits) and NHB100 Nature, health and movement (20 credits) will be included in these.

Course contents

The main topic of the course is food, health and sustainability. For kindergarten children, food eaten in the kindergarten is a significant part of their daily total intake. Meals in kindergarten are of great importance for children's diet and eating habits, growth and development and thus health. Health promotion is a core element of this topic. The kindergarten will help to equalize social health inequalities, and human development and health must therefore be promoted through efforts in the kindergarten. The inclusion of children in cooking and food activities requires confident adults and the practical experience the course provides can contribute to this. Knowledge that can help children gain insight into the origin of food and the way from soil to table and further from table to soil is and emphasized.

This topic is both research-based and professionally focused and includes knowledge of food and food groups, understanding of where food comes from and basic cooking techniques. Healthy and sustainable diets, menu planning, nutrition calculations using digital tools. Public health challenges and in-depth knowledge of the Directorate of Health's guidelines for food and meals in the kindergarten are central. Knowledge of hygiene and safe food is also emphasized. The course promotes knowledge and leadership skills, which can facilitate implementation of the Directorate of Health's guidelines in kindergarten and contribute to improved quality of life and health in children.

Learning outcomes

KNOWLEDGE

The student

• has knowledge of public health challenges, social inequalities and know what kinds of diets are health-promoting and prevent lifestyle diseases

• has knowledge of the connection between sustainability and health promotion

• has knowledge of the Norwegian Directorate of Health's guidelines for food and meal in kindergartens, and about dietary challenges in children and in Norwegian kindergartens

• has knowledge of food, selected food groups, the process from soil to table and back from table to soil and processing of raw ingredients

• has knowledge of hygiene and safe food in kindergarten in accordance with regulations and advice from the Norwegian Food Safety Authority

 

SKILLS

The student

• can disseminate knowledge about sustainable and health-promoting practices in kindergarten

• is able to assess whether a diet is health-promoting in accordance with the Norwegian Directorate of Health's dietary advice and contribute to variety and quality of the food the children are served in the kindergarten

• can prepare safe and varied food in the kindergarten that stimulates happy and healthy eating habits according to the guidelines of the Directorate of Health

• be able to plan menus and use digital tools to make simple calculations of the nutritional food quality to assess whether it is in accordance with the guidelines of the Directorate of Health

• can develop smaller projects that can help children acquire good habits, attitudes and knowledge about food, diet, hygiene and sustainability

 

GENERAL COMPETENCE

The student

• has a conscious attitude to the quality of food served in the kindergarten and can contribute to decisions that safeguard the best interests of children

• promotes values, attitudes and practices for more sustainable practices in kindergartens and communities 

Examination requirements

Students must have approved

• participation in compulsory education.

Students must have passed

• work requirements: A detailed description of work requirements is given through Canvas at the start of the semester.

Teaching methods

The teaching in this course consists of lectures and seminar lessons, as well as self study and working in groups. Students practice both oral and written presentations. It is focused on student participation, e.g. practical cooking. Students gain knowledge of digital tools related to the work with food and meals in kindergarten. Parts of the teaching are compulsory.

For detailed information see the semester schedule.

Estimated student workload is approx. 400 hours.

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

Portfolio examination in groups, further described in the semester plan.

Assessment: Pass / Fail.

Other information

The course includes practical cooking. The ingredients are regarded as teaching materials, cf. regulations on self-payment at universities and colleges § 3-3 (1). Costs are therefore required from the students participating in the course. Information about the amount and payment scheme will be provided at the start of the course.

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
ERN100 – Basic Nutrition	5
ERN102 – Practical cooking	5