The basic skills are integrated in the competence aims where they contribute to developing the competence in the subject while also being part of this competence. In food and health, the basic skills are understood as follows:
Oral and written skills in food and health can mean being able to explain taste, smell and aesthetics. Insight into the subject matter is connected to oral presentations and written work. In connection with meal situations, communication through conversations is important. Oral skills in the food and health subject are also connected to explaining practical problems and formulating questions, and to arguing and communicating ideas in the subject in conversations with others. Written skills may be writing one’s own recipes and procedures, preparing invitations and illustrations and assessing activities.
Being able to read in food and health refers to studying, interpreting and reflecting on subject related texts with increasing levels of difficulty. This means being able to collect, compare and systematise information from recipes, user guides, goods labelling, advertising, information material and other factual texts, and critically assessing them according to the aims of the subject.
Numeracy in food and health is important in practical work with recipes. It is also important to be able to assess the nutritional and energy content of food and to compare prices of goods.
Digital literacy in food and health refers to searching for information, comparing and assessing nutritional content and presenting subject content.
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