Food and health (MHE01‑03)
Competence aims and assessment

Not in force for 1. trinn–4. trinn until 1.8.2026

This version of the curriculum is not in force for 1. trinn–4. trinn until 1.8.2026. Until 1.8.2026 the previous curriculum version is in force.

Examples of connections

Explanation

Competence aims after Year 4

The pupil is expected to be able to

  • follow the principles of food hygiene when cooking
  • use utensils, simple cooking techniques, and mass and volume measurements
  • recognise flavours in foods and question why we taste them differently
  • describe the characteristics of healthy and a wide variety of food and why they are important to health
  • utilise local foods in cooking and present the parts of the supply chain from raw ingredients to meals
  • sort food waste and explain why it is important
  • create simple meals and help create a pleasant frame around meals with others
  • talk about food customs in Norway, Samiland and other cultures and the value of eating with others
  • talk about how school meals may contribute to having a good day at school

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 1, 2, 3 and 4 when they make food and meals, and when they talk about how food choices and meals may impact our health and the health of the planet on which we live.

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 to make meals that lay the foundation for good health and becoming conscious consumers.