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

Not in force for 8. trinn–10. trinn until 1.8.2026

This version of the curriculum is not in force for 8. trinn–10. trinn until 1.8.2026. Until 1.8.2026 the previous curriculum version is in force.

Examples of connections

Explanation

Competence aims after Year 10

The pupil is expected to be able to

  • plan and use suitable utensils, techniques and cooking methods to create safe and sustainable food that lays the foundation for good health
  • use their senses to assess the quality of foods, explore and combine flavours in cooking and improve recipes, menus and food preparation
  • discuss how diet may contribute to good health, and use digital resources to assess their own diet and to choose healthy and a variety of different foods when cooking
  • describe and critically assess claims, advice and information about diet and health
  • critically assess information about food production and discuss how consumer power can impact local and global food production
  • explore the carbon footprint of foods, and describe how food choices and food consumption may impact the environment, climate and food safety
  • make food from Norway, Samiland and other cultures, and compare and explore raw ingredients and cooking methods used in different food cultures
  • demonstrate how cooking and meals convey identity and community in different 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 8, 9, and 10 when they make, explore and assess food and meals, and when they reflect on issues related to diet, health, food production, food choices, consumer power, and identity and food cultures.

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 reflect on their own academic development. 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.

Assessment of coursework

The grades awarded for coursework reflect the overall competence of the pupil in food and health at the end of the education after Year 10. The teacher plans and facilitates the pupils in demonstrating their competence in various ways, including awareness, reflection and critical thinking in various contexts. The teacher awards grades in food and health based on the competence the pupil has demonstrated when working with food and meals in a practical and explorative manner. The grade shall also be based on the competence the pupil has demonstrated when communicating knowledge and understanding of the content and contexts in the subject.