Mat- og helselærernes undervisningspraksiser på ungdomstrinnet (MHPU)

Project summary

This project investigates how food and health teachers experience the three core elements: food and health-promoting diets, sustainable eating habits, and sustainable consumption; as well as food and meals as expressions of identity and culture. It also examines the interdisciplinary themes of public health and life skills, and sustainable development in their teaching practices at the lower secondary level. The project is part of qualitative research that builds on Goodlad's (1979) conceptual curriculum theory to illuminate the relationship between the intentions of the curriculum and the teachers' practical work. The study employs a qualitative approach with interviews of 10 food and health teachers in lower secondary school, each holding 30 credits.