6671.23 - Teaching Home Economics and Art I – Home economics, nutrition, and health

6671.23

Teaching Home Economics and Art I – Home economics, nutrition, and health

10

A student of teacher education in the Faculty of Education, the University of the Faroe Islands.

The purpose of the course is to give the students an insight into home economics as a subject and as an area of teaching in the primary school. The student must acquire knowledge of nutritious and sensory-stimulating food and gain insight into how good food affects health. In addition, the student must become aware of the importance that nature, culture and society have on the eating habits and food attitudes of children, young people, and adults. And he/she must develop skills to organize the teaching of home economics in the primary school.

The course is in 5 parts • Food and eating habits • Food and culture • Food and nature • Food and agegroups • Food and food preparation (cooking)

We use different teaching approaches: Presentations from teachers and guest teachers, presentations from the students, group work, practical tasks in the school kitchen, practical tasks outside the school.

On completion of the course, students must be able to: • explain what influences people's eating habits • explain how the eating habits of Faroese people have changed over the last 50 years • explain the meaning and importance of people's basic taste • reflect on how what grows in the Faroese nature can be included in the teaching of home economics in the primary school • reflect on how food and eating habits affect the health of children and young people • show with examples how the teaching of home economics can be organized in the 4th - 6th grade in the primary school

Active participation. The students must write a logbook throughout the course. The logbook can include text, images, graphs, recipes, sections from textbooks and teaching books. Etc.. The logbook must be handed in for assessment before the course ends

External

7-

Choice of texts and other materials will be provided before the commencement of the course.

Eyð Berghamar Steinbjørnsdóttir