Main subject areas
The subject has been structured into main subject areas with competence aims. The main subject areas complement each other and should be viewed in relation to one another. Goal attainment in one area thus also develops competence in the other areas.
The food and health subject has competence aims after Years 4, 7 and 10 in primary and lower secondary school.
Overview of the main subject areas:
Years | The main subject area | ||
1-10 | Food and lifestyle | Food and culture | Food and consumption |
Food and lifestyle
The main area food and lifestyle refers to developing the skills and motivation to choose a healthy lifestyle. Composing nutritionally safe and good food in accordance with recommendations for a healthy diet from the health authorities is an important foundation on which to base the teaching in this main area. Emphasis will be given to food that is varied, inviting and tasty. Reflection on the relationship between food, lifestyle and health is important.
Food and consumption
The main area food and consumption refers to learning about different foods, food labelling and production, and about learning to be critical and responsible consumers. Emphasis shall be given to developing skills and motivation so that a lifestyle can be chosen which takes the human being and the environment into consideration. Entrepreneurship as a creative process, from idea to finished product, also belongs in this main area.
Food and culture
The main area food and culture refers to the importance of food and meal customs, whether referring to everyday meals, holidays and parties, and knowledge about traditional Norwegian food and food in different cultures and religions. The food should be inviting. Both the preparation and presentation of food is connected to technology and design.
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