kostundervisning

Kostundervisning is a term used in Danish and Norwegian contexts to describe structured educational activities aimed at increasing knowledge, skills, and attitudes related to food and eating. The goal is to enable individuals to make healthier, safer, and more sustainable dietary choices.

Content commonly covers basic nutrition (macronutrients and micronutrients), dietary guidelines, food safety and handling, meal planning and budgeting, reading labels, cooking skills, and considerations for special populations or conditions. It may also address cultural and social aspects of eating, sustainability, and behavior change strategies.

Settings and delivery vary. Kostundervisning is offered in schools as part of health or science curricula, in primary care and dietitian services, in community centers, workplaces, and via online platforms. Methods include lectures, demonstrations, hands-on cooking classes, workshops, and digital modules, often combining information with practical activities.

Public health dimension plays a central role. Kostundervisning is used as a preventive tool to reduce diet-related diseases such as obesity, cardiovascular disease, and diabetes. It aims to improve health literacy and empower individuals to follow national dietary guidelines, with alignment to nutrition policies and programs.

Challenges and evaluation are important aspects of practice. Effectiveness depends on program design, cultural relevance, accessibility, and ongoing support. Some studies report improvements in knowledge and short-term dietary behavior, while long-term behavior change remains more difficult to achieve.

History and terminology note that the concept reflects a Nordic emphasis on preventive health education, with terminology and emphasis varying by country and sector.