0000000000169970
AUTHOR
Cecilie Beinert
Differences in formal education among Norwegian Home Economics teachers
Many Norwegian teachers in Food and Health (Home Economics) do not have any formal subject-specific education. This study aims to explore potential differences between teachers with formal versus no formal Food and Health education. In 2018, Food and Health teachers in all primary and lower secondary schools in Norway were invited to answer a web-based questionnaire. In total, 1170 Food and Health teachers completed the questionnaire. We found several differences between the groups. Most importantly, 49% of the teachers at the secondary school level had formal Food and Health education despite national requirements. Also, a higher proportion of the formally educated group showed more conten…
Does food and health education in school influence students’ everyday life?
Objective: The Norwegian National Action Plan for a Healthier Diet calls for discussion of new ways to communicate health information. An already established and important arena in which to do so is school, in the Food and Health (FH) subject in particular. The aim of this study was to investigate how Norwegian students experience the FH subject, and how they believe it impacts on their everyday lives. Design: Qualitative study using focus group discussions Setting: Three public schools in Norway Methods: Focus group discussions were audio-recorded, transcribed verbatim and thematically analysed. Results: The students reported the relevance of the school subject FH to their everyday life. H…
“Is there any sugar in bread?” A qualitative video analysis of student activating learning tasks in Home Economics
The Norwegian Food and Health (FH) school subject aims to develop students' ability to understand the association between diet and health. Research on FH in Norway indicates that the main focus today is on cooking and the development of practical cooking skills, leaving little emphasis on activities related to the more theoretical aspects of the curriculum. To increase students’ knowledge and skills regarding nutrition and health, we aimed to evaluate three newly developed student-activating learning tasks. Three 6th grade FH classes in Southern Norway participated. Audio and video recording of the learning tasks were used to evaluate the activities. Also, data from focus group discussions …
No long-term effect of a 2-days intervention on how to prepare homemade food, on toddlers’ skepticism for new food and intake of fruits and vegetables and sweet beverages: a randomized, controlled trial
Objective Optimal nutrition from early age reduces the risk of developing non-communicable diseases later in life. The aim of this study was to examine the long-term effect on toddlers’ fruit and vegetable intake and sweet beverages, and skepticism for new food, of a 2-days’ intervention on how to prepare homemade food for toddlers. Results The effect of the cooking intervention was evaluated by a randomized, controlled trial where 110 parents of 4–6 months old infants were included. Child diet and food skepticism were measured at 6, 15 and 24 months of age. There were no differences between the control and intervention group in the consumption of fruits and vegetables and intake of water o…
The mismatch between teaching practices and curriculum goals in Norwegian Home Economics classes : a missed opportunity
DOI 10.1080/20004508.2020.1816677 Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers’ and students’ perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and students at three schools in Southern Norway were conducted and thematically analysed. Our findings suggest there is a mismatch between curriculum guidelines and teaching practices. Although teachers understood the benefits of nutrition education, practical cooking activities were prioritised. Three key themes were ident…
“An unexploited potential” LifeLab Food and Health: Assessment and Development of Teaching and Learning Practices in the Norwegian School Subject Food and Health
Adhering to a healthy diet is key to a healthy life. Furthermore, investing in child and adolescent health has been highlighted as particularly important since it benefits the individual both now and long-term, as well as future generations. Based on this, schools have been identified as a crucial arena to reach this age group. In Norway, the school subject termed Food and Health (FH) educates students in food and nutrition and how this is related to health. Still, there is concern students are not acquiring the competencies highlighted in the curriculum since the number of formally qualified in FH is the lowest among all school subjects. Also, FH classes today primarily focus on cooking an…