Ad hoc teaching practices in the Food and Health subject in grades 1-4

Abstract

In this paper, we investigate how teaching in the school subject Food and Health is carried out in grades 1-4 and highlight variations and challenges in current teaching practices. Data were collected through 24 qualitative interviews, 15 with Food and Health teachers and nine with school management. The interviews were conducted at 12 selected practice schools from all parts of Norway. The analysis revealed which resources the teachers used in their teaching, which teaching aids they applied and the reasoning behind their choices. The knowledge of the competence aims in Food and Health from grade 4 onwards varied between teachers. The number of hours allocated for teaching, the students’ competence level and social aspects of the Food and Health subject affected the extent to which assessment was used as part of the teaching. The basic skills seem to be an unexploited resource in teaching Food and Health in grades 1-4, and the choice of teaching aids grades 1-4 appeared to be quite random. Since no textbooks are available, most teachers used internet to search for recipes, some used teaching aids intended for older students, while others used booklets or recipes from commercial publishers or material from other subjects.