Nutrition Communication (5cr)

Evaluation scale

1-5

Objective

Student can name the characteristics of the media, they can analyze texts which are related to nutrition and can apply these characteristic elements in their own text. She/he can analyze the structure, the textual elements and the content of the text. Student familiarize himself with media and is able to write about the topics related to nutrition or food in media. He/she can explain their choices in a convincing way and can give constructive feedback. He/she is able to evaluate the reliability of information.

Content

Characteristics of nutrition and media communication
Analyzing a media text related to nutrition
Media text related to nutrition (information retrieval, planning, producing and self- ja peer assessment)

Location and time

SCHEDULED ONLINE STUDY

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

Studying requires proper microphone and webcam.

Teaching methods

SCHEDULED ONLINE STUDY:

The study is conducted online in the Moodle learning environment.

The study requires participation in scheduled online teaching.

The recordings of the teaching sessions are available for later viewing in Moodle (limited).

The study includes joint online meetings/pair or group work.

The study also includes independent work online.

The student familiarizes themselves with the theoretical material, completes online assignments.

The study requires independent work and scheduling.

Employer connections

Opintojaksolla tutustutaan ruokatoimittajan työhön ja ammattikirjallisuuteen.

Completion alternatives

This implementation can be completed following the instructions.

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge.

Assessment criteria, satisfactory (1)

The student masters some of the principles how to analyze and to produce media texts which are related to their field, if he gets some help. He knows the significance of the target group and the media, if he gets some help. He can analyze the structure, language and the content of text sporadically. The student is able to use reliably sources of information in some respects. He can occasionally explain his choices and is able to give feedback. 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 masters the principles how to analyze or to produce media texts which are related to their field. He knows the significance of the target group. He knows the principles of writing a media texts and is able to analyze them partially. The student is mostly able to apply reliable sources of information. He can explain his choices in a convincing way and is able to give constructive feedback. He is able to analyze his own activities. 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 masters the principles how to analyze or to produce media texts which are related to his field. He knows the significance of the target group and the right media and is able to analyze texts from that point of view. He knows the principles of writing a media texts and is able to analyze the structure, language and the content of texts. The student is able to apply to use reliable information sources in his/her work in a reasoned way. able to give constructive feedback. Student is initiative, can analyze his activities and is able to recognize development possibilities. He has the ability to apply what he has learned to practice. He/she can follow the instructions and can operate exactly during the process on schedule.

Qualifications

Food and nutrition