Course Objectives

Students will:

- be able to express themselves orally and in writing on the subject of food and health (oral and the written work).

- be able to read about food and health, in other words, be able to read academic journals to a certain degree.

- be able to carry out calculations in food and health (for example, calculate the nutritional and energy content of food).

- be able to use digital tools in food and health (compare and evaluate nutritional content and make professional presentations).

- acquire knowledge about health in daily life.

- practice the will and ability to choose lifestyles in relation to health-promotion and disease-prevention, with an emphasis on a healthy and nutritious diet and physical activity.

- gain insight into how to work actively to promote good health and prevent health problems among children and young people.

Students will:

- develop insight into and understanding of health, lifestyle and health-promoting education.

- acquire and assess various types of health information.

- acquire positive attitudes, and the ability and drive to implement physical activities.

- develop insight and knowledge of food

- develop insight and understanding of food and culture.

- develop insight and understanding of food and consumption.

- acquire basic knowledge of nutrition and cooking skills.

- make choices that contribute to health gains.

- organise, lead and supervise health-promoting work among children and youth.

Social competence

Students will:

- Gain an understanding of, and skills in, working in a multicultural school.

- Gain skills that will enable them to work in a teaching team.

- Gain skills in leading group processes.

Change and development competence

Students will:

- Gain knowledge of change in society and schools.

- Gain skills in meeting continual changes in the teacher’s role.

Professional-ethical competence

Students will:

- Gain knowledge and understanding of basic values related to practising the teaching profession.

- Gain an understanding of the relation pupil-teacher, as well as cooperation with parents in a multicultural society.

Course Description

The course is organised into two modules. Each module counts for 15 ECTS. The course is organised as follows:

1st semester 2nd semester

Food and Health and Society (15 ECTS)

Food, Nutrition, Culture and Health (15 ECTS)

Students will work on assignments and topics in both large and small groups and individually, in order to develop cooperation and reflection.

During the course, students will carry out independent study and practice in the techniques and skills based on theoretical material and practical knowledge.
Teaching and learning methods may include lectures, individual assignments, group assignments, presentation and demonstration for fellow students, practical work / laboratory work, digital tools (food software) and theme and project work.

Obligatory requirements

All of the practical parts of the course are obligatory. Other parts of the course which are obligatory, such as lectures and assignments, will be specified in the semester plan. Information concerning obligatory teaching and other obligatory student participation is specified in the university college’s guidelines. Students who take the course as part of the General Teacher Education programme or Subject Teacher: Practical and Arts Subjects programme will do their period of teaching practice as specified in the teaching practice plan of The Faculty of Arts, Folk Culture and Teacher Education. Students who have already completed their teaching practice, and had it approved, must write a subject didactics assignment during the teaching practice period.

Module 1

( 15 ECTS)

Food, Nutrition and Society

The following areas will be focused on as separate themes and/or in combination with each other:

- the practical preparation of food

- knowledge of foodstuffs

- microbiology and hygiene

- meals and sitting around the table everyday and on festive occasions.

- regular meals and routines in daily life

- attitudes, values and choices in relation to food and health

- cooking and socialisation

- identity

- eating disorders

- mental factors

- physiology

- anatomy

- food and energy

- nutritional theory

- social nutrition

Module 2

( 15 ECTS)

Food, Culture, Nutrition and Health

The following areas will be focused on as separate themes and/or in combination with each other:

- the practical preparation of food

- knowledge of foodstuffs

- the importance of food in a cultural historical perspective

- Norwegian food culture and traditions in other cultures

- traditional food

- food and religion

- technology in the household

- food and consumption

- sustainable food consumption

- labelling, product information

- commercial influences

- nutritional theory

- children and youth’s diet

- food for special groups

- mental factors

- health

- lifestyle illnesses

- physical activity

- nature as a source of food

- social nutrition

- digital tools (food software)

Learning Methods

Students will work on assignments and topics in both large and small groups and individually, in order to develop cooperation and reflection.

During the course, students will carry out independent study and practice in the techniques and skills based on theoretical material and practical knowledge.
Teaching and learning methods may include lectures, individual assignments, group assignments, presentation and demonstration for fellow students, practical work / laboratory work, digital tools (food software) and theme and project work.

Obligatory requirements

All of the practical parts of the course are obligatory. Other parts of the course which are obligatory, such as lectures and assignments, will be specified in the semester plan. Information concerning obligatory teaching and other obligatory student participation is specified in the university college’s guidelines. Students who take the course as part of the General Teacher Education programme or Subject Teacher: Practical and Arts Subjects programme will do their period of teaching practice as specified in the teaching practice plan of The Faculty of Arts, Folk Culture and Teacher Education. Students who have already completed their teaching practice, and had it approved, must write a subject didactics assignment during the teaching practice period.

Assessment Methods

Assessment

- Participation in the obligatory parts of the course must be fulfilled.

- Obligatory work requirements must be completed (amongst others, the subject assignment) and submitted before the stipulated deadline and be assessed as “passed” before students may be allowed to take the examination in each module.

The final grade is awarded on the basis of the individual assessments and graded A to F.

The theory examination (individual written examination) is held in the autumn and spring. Module 1 is weighted 25% and module 2, 24%. Practical skills are weighted 51%. A practical examination will be held at the end of the year.

Minor adjustments may occur during the academic year, subject to the decision of the Dean