BIP Sustainable Nutrition and Food Education (3op)

Osaamistavoitteet

‒ Students identify dietary habits and cultural habits and food education as part of the field of health promotion.
‒ Students can name which national and international sustainability guidelines affects the dietary habits.
‒ Students are able to translate all the gathered information into practice for primary school children.

Sisältö

‒ Sustainable nutrition
‒ Preschool children’s nutrition guidelines
‒ Food cultures
‒ Food education
‒ Excursions to food service, food industry or R&I
‒ Food preparation in Prikka studio kitchen

Arviointikriteeri, hyväksytty/hylätty

Pass :
Student takes in consideration cultural, environmental and primary school children's nutrition questions and health promotion together. Student can apply increased understanding of food cultures, sustainability and food education when analysing customers and developing service processes. Student is able to work constructively in a group and communicate in international context. Student utilises technology, digitalisation and food preparation in work.

Fail :
The student does not achieve the learning objectives of the course at an acceptable level (Pass-level) and does not complete the assignments according to the given instructions.

Lisätiedot

Within this BIP students from different countries (Finland, Germany, the Netherlands, Belgium) work together. The physical part aims to learn how sensory based food education and green transition are/could be implemented in different countries' school meals' of primary school students from ages 7 to 12 years.
The digital part of the food education program, rooted in the Green Deal, aims to implement sustainable practices across various countries, Finland, Germany, the Netherlands, and Belgium. The target group is primary school pupils. Students will explore how the Green Deal is implemented and learn about the national guidelines and goals for sustainability in each country.
During the digital component, each group come to a conclusion on how far the selected European country (for each group different) stands in implementing the Green Deal among the specific target group. Which positive elements and barriers students specifically can find. On base of their analysis and conclusion students can work out in team an intervention during the physical part to more fully implement the Green Deal and start promoting plant-based nutrition (behavioral change).