Course Objectives

The main aim of the course is to provide students with knowledge to enable them to become better equipped to maintain people’s good health.

Students will:

• acquire knowledge of health in everyday life.
• train their drive and ability to select health promoting and preventive life styles with a focus on physical activity and a healthy and effective diet.
• gain insight into how one may work actively to promote effective health-promoting measures amongst children and young people to counter health problems.

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.
• acquire basic knowledge of nutrition and cooking skills.
• make choices that contribute to physical, mental and social health gains.
• organise, lead and supervise health-promoting work among children and youth.

Course Description

The course is divided into three aspects which focus on physical, mental and social aspects of people’s lives. Nutrition and meals are included in all three health aspects.

Module 1

( 10 ECTS)

Food and health

The physical aspect

In this module students will acquire both theoretical and practical insight into how diet and physical activity influences both health and work capacity. Theory will be related to practice. Training and practical work will be emphasised.

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

• physiology
• anatomy
• food and energy
• theory of nutrition
• foodstuffs knowledge
• labelling, product information
• basic techniques and cooking methods
• physical activities
• outdoor life
• nature as a source of food
• food on trips
• lifestyle sicknesses

Module 2

( 10 ECTS)

Food and health

The mental aspect

In this module students will acquire both theoretical and practical insight into what influences mental health. They will work with topics and questions in connection with physical activity and the importance of diet for mental health.

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

• the relationship between physical activity and mental health
• food and the importance of meals for mental health
• regular meals and routines in daily life
• attitudes, values and choices in relation to food and health
• coping with regard to daily chores and skills training
• identity
• life crises
• eating disorders
• aesthetics and experiences
• critical thinking and commercial influences

Module 3

( 10 ECTS)

Food and health

The social aspect

In this module students will acquire both theoretical and practical insight into what influences social health aspect. When people meet food and meals are often a focal point. The communal feeling around the table is an arena for conversations and communication across culture and social status.

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

• meals and sitting around the table everyday and on festive occasions.
• cooking and socialisation
• the importance of food in a socio-economic perspective
• the importance of food in a cultural historical perspective
• food and religion
• action-related care and the distribution of work in everyday life
• play and dance
• technology in the household
• sustainable food consumption
• food and meals in schools and kindergartens
• Norwegian food culture and traditions in other cultures

Learning Methods

The course is organised into three modules. Each module counts for 10 ECTS. The three modules focus on three aspects, the physical, the mental and the social. The course is organised as follows:

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 of their studies, students will carry out independent work and exercises in techniques and skills based on theoretical material and practical knowledge.

Various teaching and learning methods will be employed including lectures, individual assignments, presentations and demonstrations for co-students, practical work/laboratory work, station teaching, report writing 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 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

The requirements for participating in the final assessment:

• Participation in the obligatory parts of the course must be fulfilled.
• Obligatory work requirements must be completed and submitted before the stipulated deadline and be assessed as ’pass’ before students may be allowed to take the examination in each module.

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

Module 1 is weighted 40%, modules 2 and 3 are weighted equally, each counting for 30 % of the final grade.

Module 1

Food and health, physical aspect:

Requirements: Individual electronic portfolio

An individual, practical/oral examination of 30 minutes duration based on the assignments in the portfolio.

Module 2

Food and health, mental aspect:

Requirements: Specialisation assignment ( 20-25 pages) with a reading list selected by the student (150 pages). The reading list must be approved by the subject teacher. Group assignment.

Individual written examination (4 hours)

Module 3

Food and health, social aspect:

Requirements: Assignment ( 20-25 pages) oral presentation in front of co-students. (group assignment)

Individual written examination (4 hours).

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