Study Guide

Objective

The student is familiar with the national and international environment of health promotion. He/she is also able to analyze the environment where health promotion projects are carried out. He/she can view nutrition health promotion from theoretical perspectives. The student's health promotion planning and analysis skills evolve. She/he can analyse the structure, the elements and the content of the health promotion projects and compare them internationally. Student participates in the international project in which the nutrition health promotion tasks are analyzed, estimated and developed internationally. Her/his international and cultural understanding skills improves.

Content

- intercultural dimensions
- national and international challenges in health and health promotion
- nutrition health promotion project work where health promotion projects are analyzed, estimated and developed

Materials

Will be announced in the beginning of the course

Teaching methods

on-line lectures
lessons (hybrid)
independent working and international teamworking
intensive week in Belgium week 17/2022 (compulsory)

International connections

Course will be organised in international co-operation

Student workload

81 h
- lessons and on line lessons 10 h
- intensive week 40 h
- independent learning, teamwork and group exercises

Further information

The course includes common studying and pre-work for exercises in Finland and also international group meetings and learning on-line. In the course there are students from Finland, Belgium and Spain. The culmination of the course is the intensive week in Belgium 25.-29.4.2022. Remember to reserve extra days for travelling. ERASMUS-funding for students guaranteed .

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can give examples of main health concerns in international level and compare them with national issues. The student can take part and analyze nutrition health promotion projects in co-operation with international partners. The student can analyze challenges, relate it is some respects to already known, is able to search information and integrate it to generate some solutions. The student builds up a in some respect quality reasoning in a group, has his/her own input, has respect for the input of others and proposes solutions. Student shows interest to the field of the course. He can only in some case follow instructions and operate on schedule.

Assessment criteria, good (3)

The student can name main health concerns in international level and compare them with national issues. The student can analyze and develop nutrition health promotion projects in co-operation with international partners. The student can analyze challenges, relate it to already known, is able to search information and integrate it to generate solutions. The student builds up a quality reasoning in a group, has his/her own input, has respect for the input of others and proposes constructive solutions. He/she demonstrates insight and analysis capacity in his own work. He can mainly follow the instructions and can operate on schedule.

Assessment criteria, excellent (5)

The student can define main health concerns in international level and compare them with national issues. The student can analyze, strengthen, and develop nutrition health promotion projects in co-operation with international partners. The student can analyze challenges, relate it to already known, is bale to search information and integrate it to generate creative solutions. The student builds up a quality reasoning in a group, has his own active input, has respect for the input of others and proposes constructive solutions. He/she demonstrates insight and analysis capacity in his own work. He/she can follow the instructions and can operate exactly during the process on schedule.

Assessment methods and criteria

Course assignments
self-evaluation and peer review

Qualifications

Hospitality management students: Food and Nutrition
Other students: Ravitsemuspassi (only in Finnish) or Introduction to Nutrition or equivalent