ERN131 Food and Nutrition (Autumn 2021)

Knowledge

On successful completion of the course students will:

• demonstrate knowledge about basic nutrition
• be familiar with the national nutritional recommendations
• demonstrate knowledge about the most important nutritional challenges among children and adolescents
• demonstrate knowledge about the connection between diet and heath
• demonstrate knowledge about the school may prepare for a health promoting diet
• be familiar with central features in the development of Norwegian dietary habits and Norwegian nutrition policy
• demonstrate knowledge about the the concept food safety and how safe food may be assured in the practical instruction
• be familiar with sustainable and ethical food consumption

Skills

On successful completion of the course students will:

• be able to explain the meaning of nutrients and their effect on people's health
• be able to calculate nutrition values and to assess the nutritional quality of foods
• be able to make use of digital tools and media in teaching
• be able to search for, use and critically evaluate scientific information with relevance in the field of food and health
• be able to critically evaluate dietary information and teaching material against current national dietary reccomendations

Competence

On successful completion of the course students will:

• be able to place the subject Mat og helse in a larger social perspective and understand how the subject may contribute to even out social inequality in health
• be able to use scientific terminology and research for professional development
• be able to reflect upon relevant professional ethical problems

The course comprises 15 credits in the subject Mat og helse 1 (Food and health 1) in the teacher education, grades 5-10. It offers an introduction in basic nutrition, a health promoting diet, and principles for a sustainable and ethical food consumption. The subject Mat og helse is placed in a larger social perspective where students gain insight into how training in the subject may contribute to even out social inequality in health. Teaching and course requirements are in accordance with the competence goals for food and health subjects after grades 7 and 10.

Practical training

The subject will be connected to practical training in primary school grades 5-10. During the practical training period students must make use of the nutrition calculation tool Kostholdsplanleggeren (a diet tool from the Norwegian Directorate of Health and the Norwegian Food Safety Authority) in their teaching.

Teaching consists of common lectures, group work, dialogue meetings, excursions, and practical training. Students will make use of relevant digital tools, especially the nutrition calculation tool Kostholdsplanleggeren (a diet tool from the Norwegian Directorate of Health and the Norwegian Food Safety Authority) which is a pedagogical tool deloped for the primary and secondary school.

Student work load is estimated to 400 hours. Teaching is compulsory with a minimum of 70 % attendance.  

10 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.

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