Curriculum for Food and Health (MHE1-01)


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Food and meals are important for our physical and mental health, and also for social well-being. Knowledge about food and meals that can promote good eating habits may help to reduce health inequalities in the population. Our eating habits reflect individual choices, cultural expressions and religious convictions, and are thus an important part of our identity. In a multicultural society, awareness of Norwegian food culture and the special features of Sami food tradition is important, as is also having knowledge about and respect for food traditions in other cultures. Greater diversity in the food-product market demands greater consumer competence so that consumers can make informed choices about their own health and environment.

As a broad educational subject, the food and health subject shall help the pupils to gain insight into and skills in critically choosing and reflecting on food and meals, providing them with knowledge to deal with practical, social and personal aspects of life. As a creative subject, food and health shall open for experimentation and the development of critical judgment connected to food and meals. This may inspire the pupils to use this competence outside school and later in life. As a practical subject, the teaching in food and health shall stimulate the pupils to prepare food and instil in them the joy of working and good working habits, as well as shall show them how to be discerning consumers so they can assume responsibility for food and meals at home and in their leisure time, and in working and social life. The teaching in the subject shall contribute to promoting a healthy lifestyle.

Preparing food for others is an expression of care, friendship and hospitality. The food and health subject is an important arena for cooperation and development of the pupils’ social competence. Practical creative work is important, where the emphasis is on skills, trying out new things and creativity. The subject provides opportunities to cooperate with local food producers, the Norwegian Food Safety Authority and the school health service. The teaching in the subject must be adapted to and build on what each pupil has of knowledge, skills and experience so that the pupils will experience success and be motivated to use this competence in their daily lives.

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