Current Questions in Nutrition and Health Promotion

Structure Type: Course
Code: KA33C20
Type: Elective
Level: Master
Credits: 5.0 points
Responsible Teacher: Nissinen, Kaija
Teacher Team: Nissinen, Kaija ; Nieminen, Sirkka
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
RUOKAPAL-2015   2 autumn   5.0   2016-08-01   2016-12-31  

Learning Outcomes

The student familiarizes himself with the current nutrition questions and their scientific background. The student can reflect national and international studies of the field and can apply them to his own work. The student can think critically and analytically. The student can estimate and can develop his role as a health promoter as an expert of its own field. The student studies nutrition communication. He is able to communicate with demanding contents in his professional field. He masters the structure and style of the communication concerning the professional media and communicating about food and nutrition issues.

Student's Workload

Total work load of the course: 135 h
- of which scheduled studies: 32 h
- of which autonomous studies: 103 h

Prerequisites / Recommended Optional Courses

The participation in the course requires the knowledge of Ravitsemustaito (Voutilainen, E., Fogelholm, M. & Mutanen M. 2015) or the similar contents.

Contents

-Current nutrition questions and their scientific background (information retrieval)
-Health promotion and nutrition
-Planning and producing a communication project related to nutrition for professional media

Recommended or Required Reading

Will be announced in the beginning of the studies.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Face-to-face learning, exercises

Assessment Criteria

5
The student is familiar with the principles of the health promotion and can adapt them to his professional field from the nutrition point of view. The student knows current questions in nutrition and understands their scientific background. He is familiar with the reliable sources of nutrition and can use them fluently. He is competent in writing in the professional media about the food and nutrition issues. He masters the content, structure and style of the text and he can give arguments for his choices.

3
The student is familiar with the principles of the health promotion and can adapt them basically to his professional field from the nutrition point of view. The student knows current nutrition questions and is familiar with their scientific background. He can search and can use a reliable nutrition information sources. He is competent in writing in the professional media about the food and nutrition issues. He masters the content, structure and style of the text.

1
The student is familiar with the principles of the health promotion and can adapt them basically to his professional field from the nutrition point of view. The student knows current nutrition questions and partly perceives their scientific background. He can search and use mainly reliable nutrition information sources. He masters some principles how to write about the nutrition issues in the professional media.

Assessment Methods

Active participation
Exercises

Work Placement

None

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