Health Promotion and nutrition (5 cr)

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 2024

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

Employer connections

Ei harjoittelua

Exam schedules

Tests
Virtual learning assignments
Team works

International connections

International students or lecturers can participate in the course. These will be announced before the start of the course.

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