Food education (4cr)

Evaluation scale

1-5

Objective

Students can analyze the concept of food education. Student identifies food education as part of the field of welfare promotion. Students are able to compare different educational science approaches against the background of food and nutrition education. Students are also able to view food education through different perspectives. The student's food and nutrition education planning and analysis skills evolve. Students are able to justify the use of various teaching methods, materials and tools.

Content

Food education and welfare promotion
Ethical, ecological, social, cultural, psychological perspectives in food education
Approaches of educational science
Analysis of food and nutrition education projects

Materials

Will be announced in the the course

Teaching methods

Noin 80 % verkko-opetuksena ja 20 % lähiopetuksena. Opintojakson aikana sovitaan työryhmäkohtaisesti käytännön harjoitusten aikataulu.

Lähiopetus sisältää käytännön harjoituksia yhteistyössä TKI-hankkeen kanssa: Ruokakasvatukseen, ruokakäyttäytymisen muuttamiseen sekä terveellisiin ja kestäviin ruokavalioihin liittyvää yhteiskehittämistä ja toteuttamista, kohderyhminä kotitaloudet, ruokapalvelut ja perusopetuksen luokat.

Employer connections

Opintojaksolla teemme yhteistyötä TKI-hankkeen kanssa, ja sitä kautta kotitalouksien, ruokapalveluiden ja peruskoulujen kanssa.

Completion alternatives

Mikäli opiskelija on estynyt osallistumasta kontaktikerroille ja/tai ruokakasvatuksen teemapäivään, opettaja arvioi tilanteen mukaan onko opintojaksolla kerrytettävää osaamista mahdollista hankkia muuten.

Student workload

Work amount 108 h
- contact lessons 22 h
- independent work 70 h
- Food education 16 h

Assessment criteria, satisfactory (1)

Students can analyze the concept of nutrition education. He can portray the importance of food education as part of the field of welfare. Students identify approaches of educational science against the background of food and nutrition education. The student identifies different aspects of food education. Students are able to analyze the use of various teaching methods. Student shows interest in food education. He/she follows the instructions given in some respects and operates on the given schedule.

Assessment criteria, good (3)

Students are able to analyze the concept of nutrition education in a wide range. He can portray the importance of food education as part of the welfare field very well. Students are able to present educational science approaches against the background of food and nutrition education. Students are able to analyze different aspects of food education. Students are able to analyze the use of different teaching methods. Students are aware of the need for development in their own work and perceive development opportunities in their activities. He/she demonstrates insight and ability to analyze his/her own work. He/she follows the instructions given and operates on the given schedule.

Assessment criteria, excellent (5)

Students are able to analyze the concept of nutrition education in a diverse and profound manner. They can broadly describe the importance of food education as part of the field of welfare. Students are able to present educational science approaches against the background of food and nutrition education. Students are able to analyze in depth various aspects related to food education. Students can analyze the use of different teaching methods. Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. Student follows the instructions given and will act on the schedule given accurately.

Qualifications

Food and nutrition (completed)
Nutrition quality in food services (completed)