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What are student preschool teachers learning about diet in their education in Norway?
Author(s) -
Øvrebø Else Marie
Publication year - 2017
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/ijcs.12310
Subject(s) - bachelor , curriculum , psychology , nutrition education , pedagogy , hygiene , medical education , mathematics education , medicine , gerontology , archaeology , pathology , history
This article is based on a qualitative study on diet education among student preschool teachers. The problem under discussion is: What does a student preschool teacher learn in his education about food, meals, and nutrition? The material used in the article comprises interviews with student preschool teachers at one university and one college in Norway. Preschool teacher education is a three years university college study with bachelor degree. The survey results show that student preschool teachers do not receive even the most element training, when it comes to food and meals, including nutrients, vitamins, and minerals, although education must prepare them for a job outside the kindergarten. Practical cooking was almost completely absent in their education, including hygiene. Most student preschool teachers did not know what fat they were to use in cooking. Food and senses, allergies, and food and culture were not discussed in their education. There was little correlation between the formal curricula in connection with food and meals and the training the preschool teacher students received in their education.