Food and health (MHE01‑02)
Competence aims and assessment
Competence aims after Year 7
The pupil is expected to be able to
- to use utensils, basic techniques and cooking methods to make safe and sustainable food that lays the foundation for good health
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
Consumption and the choice of food impacts the individual, the environment and the world in which we live. By planning meals and cooking, the pupils learn how to use raw ingredients and leftovers making them aware that food is a limited resource. They also learn sustainable food habits and become conscious consumers.
- use their senses to explore and assess the flavour of food and texture, and explore food preparation
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
- recognise and describe the basic flavours in foods, and explain and discuss how flavours can affect food preferences and food choices
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
- use recipes in cooking and calculate and assess the volume of portions both with and without using digital resources
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
Consumption and the choice of food impacts the individual, the environment and the world in which we live. By planning meals and cooking, the pupils learn how to use raw ingredients and leftovers making them aware that food is a limited resource. They also learn sustainable food habits and become conscious consumers.
- demonstrate the relationship between food groups and nutrients important for good health
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
- use food labelling and dietary models to put together a healthy, varied and sustainable diet and reflect on their choices
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
Consumption and the choice of food impacts the individual, the environment and the world in which we live. By planning meals and cooking, the pupils learn how to use raw ingredients and leftovers making them aware that food is a limited resource. They also learn sustainable food habits and become conscious consumers.
- use digital resources to compare and discuss product information and advertisements in various media
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
Consumption and the choice of food impacts the individual, the environment and the world in which we live. By planning meals and cooking, the pupils learn how to use raw ingredients and leftovers making them aware that food is a limited resource. They also learn sustainable food habits and become conscious consumers.
- use food and leftovers, and reflect on their own food consumption
Consumption and the choice of food impacts the individual, the environment and the world in which we live. By planning meals and cooking, the pupils learn how to use raw ingredients and leftovers making them aware that food is a limited resource. They also learn sustainable food habits and become conscious consumers.
- explore and present traditional Norwegian and Sami food preservation methods and talk about the raw ingredients that are preserved
Consumption and the choice of food impacts the individual, the environment and the world in which we live. By planning meals and cooking, the pupils learn how to use raw ingredients and leftovers making them aware that food is a limited resource. They also learn sustainable food habits and become conscious consumers.
The culture around food and meals is continuously changing. It is impacted by the use of raw ingredients, knowledge, traditions, and social or religious norms and values. Cooking and food are social arenas for exploration, cooperation and co-creation. When food cultures and cultural activities in Norway meet those from other countries, diversity is fostered laying the foundation for understanding, awareness and curiosity. In this way, the pupils experience the enjoyment of food together, and renew and safeguard the food cultures.
- make meals from different cultures, and describe and explore how a social community and interaction may contribute to improved health
By cooking food and preparing meals, the pupils experience the enjoyment of food and develop knowledge about safe food and a healthy diet. The dietary advice of the health authorities plays a central role in the education, thus making the pupils aware of the relationship between nutrition and health giving them the competence to choose a healthy and varied diet.
The culture around food and meals is continuously changing. It is impacted by the use of raw ingredients, knowledge, traditions, and social or religious norms and values. Cooking and food are social arenas for exploration, cooperation and co-creation. When food cultures and cultural activities in Norway meet those from other countries, diversity is fostered laying the foundation for understanding, awareness and curiosity. In this way, the pupils experience the enjoyment of food together, and renew and safeguard the food cultures.
Formative assessment
The formative assessment should help promote learning and the development of competence. The pupils demonstrate and develop competence in food and health in Years 5, 6, and 7 when they make, explore and assess food and meals, and when they reflect on issues related to diet, health and food consumption.
The teacher facilitates pupil participation and encourages the desire to learn through practical assignments in the kitchen and other suitable learning arenas. The teacher shall have conversations with the pupil regarding their development in food and health. The pupils shall have the opportunity to experiment. Based on the demonstrated competence of the pupils, they shall be given the opportunity to express what they believe they can accomplish and in which areas they have improved. The teacher provides guidance on further learning and adapts the education to enable the pupils to use the guidance to develop competence in making sustainable food that lays the foundation for good health, and becoming conscious consumers and conveyors of food cultures.