Table of contents

The course is connected to the following study programs

Learning outcomes

 

Knowledge

On successful completion of the course the student will:

  • be familiar with main topics in the history of the discipline
  • be familiar with the contents in current governing documents which regulate teaching in food and health subjects in primary and secondary school
  • demonstrate knowledge about various food groups, food processing, and kitchen hygiene
  • demonstrate knowledge about how didactical planning tool models may be employed in the teaching
  • be familiar with cultural variation in food and meals
  • demonstrate knowledge about various labelling systems for food

 

 

Skills

On successful completion of the course the student will:

  • be able to plan and prepare safe and tempting meals according to national nutrition recommendations
  • be able to prepare meals with a focus on health, cultural diversity, and a sustainable comsumption
  • be able to carry out measures to reduce food waste
  • be able to promote learning in food and health subjects through differenciated and varied teaching methods and state reasons for professional and didactical choices
  • be able to employ basic techniques in practical cooking
  • be able to take advantage of the diversity in the student group and organize for different taste experiences
  • be able to assess and give reasons for the students' goal achievements with further learning in mind
  • be able to plan and carry out teaching to beginners in food and health subjects with a focus on basic skills in arithmetics and languages

 

General competence

On successful completion of the course the student will:

  • be able to reflect on factors which promote food literacy
  • be able to reflect on and develop one's own professionalism as a teacher of food and health subjects
  • demonstrate an insight into professional ethical problems and be able to employ food and health subjects as a learning environment and education arena
  • be able to give and receive constructive feedback on practical and theoretical work and teaching

Contents

The course comprises 15 credits in the subject Mat og helse 1 (Food and health 1) in the teacher education, grades 1-7. It offers an introduction into how didactical planning models may be employed in teaching in food and health subjects and how one may work with local annual plans. The course emphasizes practical skills in cooking, food competence, sensory technologies, food literacy, and the position of the meal in the school. Teaching and course requirements are in accordance with the competence goals for food and health subjects after grades 4 and 7.

Practical training

The subject will be connected to practical training in primary school grades 1-7. During the practical training period students must attempt to carry out an innovative teaching plan in practical cooking with a focus on pupil centered methods which they have developed as course requirements in the subject. For a further description consult the course brochure.

Teaching and learning methods

Teaching consists of practical cooking, project work and common lectures. The course is related to the practical placement in primary school grades 1-7. Students will make use of Kostholdsplanleggeren (a diet tool from the Norwegian Directorate of Health and the Norwegian Food Safety Authority) and other relevant pedagogical tools and websites. Student work load is estimated to 400 hours. Teaching is compulsory with 100% attendance in the practical studies and a minimum of 70 % attendance in other classes.  

15 days of practical placement are included for the Teacher Education students (GLU). Other students will do a didactical piece of work of an equivalent volume, which must be passed.

Examination requirements

Teacher education students must have passed:

  • Supervised practical training
  • Coursework requirements

Teacher education students must have approved:

  • compulsory attendance

Course students must have passed:

  • a didactical assignment equal in scope to the practical training
  • Coursework requirements

Course students must have approved:

  • compulsory attendance

Examinations

A practical oral individual examination assessed with grades A-F. Candidates must demonstrate good practical and methodological skills and an ability of didactical thinking and reflection. For further description consult the the course brochure.

Student 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.

Admission Requirement if given as a free-standing course

Admission requirements for course students is a completed teacher education in either primary or secondary school.

Other information

Practical cooking is included as a part of the course. The raw materials are considered teaching materials according to the current regulations regarding student fees in universities and university colleges § 3-3 (1). A fee to cover the costs of the raw materials will therefore be requested from the students. Information about the amount and payment arrangements will be given at the beginning of the semester.

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
ERN114 – Food and Health part two, Grades 1-7. 15
ERN118 – Food and Health part two, Grades 5-10. 15
ERN903 – Mat og læring. 15
ERN121 – Food, Health and Teaching. 15
ERN910 – Mat og ernæring. 15
ERN101 – Lecturing and practice 1. 10
ERN102 – Practical cooking. 10
Last updated from FS (Felles studentsystem) Oct. 15, 2026 7:25:15 AM