Health Promotion and nutrition (5 cr)
Code: SX00EB62-3007
General information
- Enrollment
-
02.05.2023 - 26.05.2023
Registration for the implementation has ended.
- Timing
-
23.10.2023 - 21.12.2023
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Virtual portion
- 5 cr
- Mode of delivery
- Online
- Unit
- (2019-2024) School of Rehabilitation and Examination
- Campus
- Myllypurontie 1
- Teaching languages
- Finnish
- Seats
- 0 - 28
- Degree programmes
- Oral Hygiene
- Teachers
- Ulla Marjosola
- Merja Lahdenperä
- Teacher in charge
- Ulla Marjosola
- Groups
-
SXP23K2Suun terveydenhuollon tutkinto-ohjelma, monimuoto
- Course
- SX00EB62
Implementation has 6 reservations. Total duration of reservations is 15 h 45 min.
| Time | Topic | Location |
|---|---|---|
|
Tue 03.10.2023 time 08:30 - 11:15 (2 h 45 min) |
Terveyden edistäminen ja ravitsemus SX00EB62-3006, Terveyden edistäminen ja ravitsemus SX00EB62-3007 ORIENTAATIO |
|
|
Mon 09.10.2023 time 08:30 - 11:30 (3 h 0 min) |
Terveyden edistäminen ja ravitsemus SX00EB62-3006, Terveyden edistäminen ja ravitsemus SX00EB62-3007 LUENTO 1. ZOOM |
|
|
Mon 30.10.2023 time 08:30 - 11:30 (3 h 0 min) |
Terveyden edistäminen ja ravitsemus SX00EB62-3006, Terveyden edistäminen ja ravitsemus SX00EB62-3007 LUENTO 2. ZOOM |
|
|
Mon 06.11.2023 time 09:00 - 11:30 (2 h 30 min) |
PERUUTETTU Terveyden edistäminen ja ravitsemus Suuhyg. UUSI AIKA 20.11. |
|
|
Thu 16.11.2023 time 12:00 - 13:00 (1 h 0 min) |
Terveyden edistäminen ja ravitsemus SX00EB62-3006, Tehtävän ohjaus ZOOM (vapaaehtoinen) |
|
|
Mon 27.11.2023 time 12:30 - 16:00 (3 h 30 min) |
Terveyden edistäminen ja ravitsemus SX00EB62-3006, Terveyden edistäminen ja ravitsemus SX00EB62-3007 SEMINAARIT ZOOM |
Objective
-are able to explain the theoretical bases and ethical principles of health promotion
- are able to analyze the health behaviour of the population and related factors
- are able to plan, implement and evaluate activities that promote health and functional capacity at individual, group and community level in cooperation with different experts
- are able to use evidence-based, effective methods of health promotion
- understand the link between societal decision-making and the importance of national and international recommendations in promoting health and functional capacity
-are able to name monitoring methods for health behaviour and health services
- are able to apply nutritional guidance and counselling in the prevention and treatment of national diseases
Content
Key concepts and scientific basis of health promotion
Health behaviour of the Finnish population
National and international health promotion programmes and recommendations
Assessment of health, functional capacity and health habits
Methods of health guidance and early intervention
Resources and materials for health promotion
Methods for monitoring health outcomes and impacts
Diet in accordance with dietary recommendations
Evaluation of the nutritional status at the general level
Diets related to diseases as part of overall treatment
Location and time
Autumn 2023
Materials
Savola E.& Koskinen-Ollonqvist P.2005.Health Promotion example.The concepts and explanations.
http://www.thl.fi/en/web/health-promotion
Social Affairs and the Ministry of health. 201:14. The health 2015 public health program. Helsinki
Cynthia A Stegeman & Judy Ratliff Davis. The dental Hygienist's Guide to Nutritional Care. Third edition.Saunders.
Moodle e-learning materials
Teaching methods
Activating lecture
Guided assignments
Digital learning
Exam schedules
Tests
Virtual learning assignments
Team works
Completion alternatives
RPL (Recognition of prior learning)
Student workload
5crs = 135 hrs
2,5 crs virtual learning
2 crs independent - team learning
0,5 cr participation in the lectures
Content scheduling
1.Health Promotion and its principal concepts
2.Lifestyles and mapping of own health and nutrition
3. Health promotion & Health Literacy -
4.Finnish public health and challenges of public health
- how to change health habits; dicussion and support for patients
Further information
The student confirms his/her participation in the course by being present at the beginning of the first lesson or by agreeing on it with the teacher in other ways.
Evaluation scale
0-5
Assessment criteria, satisfactory (1)
Assessment criteria: 0–5
Assessment framework, see the appendix.
Assessment criteria for beginner/advanced level are applied.
Assessment methods and criteria
Attendance for learning
Individual and team learning virtually
Food intake assessment and report
Learning assignments