Children's knowledge about the origins of food in early childhood education and care institutions (ECEC) in Norway
Peer reviewed, Journal article
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OriginalversjonEducation 3-13: International Journal of Primary, Elementary and Early Years Education. 2022, 1-12. 10.1080/03004279.2022.2049839
The purpose of the present study was to examine Norwegian kindergarten children’s knowledge about the origins of commonly consumed food items. Data were collected by conducting semi-structured interviews of 56 children (aged five to six years old) from nine different kindergartens based on open-ended questions and with the use of pictures showing eight different food items. Parents and kindergarten staff completed a questionnaire about how often they discuss the origins of food with the children. Most of the children could tell us exactly where milk, caviar, bread, meat, and wheat flour come from, but they were less aware of the origins of cheese, pasta, and sausages. The children’s level of knowledge was not associated with kindergarten profile or gender or with respect to how often parents and staff members reported discussing the origins of food with the children. This study highlights the importance of various educational activities in increasing children’s knowledge.