OVERVIEW

Food education as defined by the WHO is "an informational/educational process aimed at improving the nutritional/health status of the person”.

AIMS AND CONTENT

LEARNING OUTCOMES

a) To acquire more significant expertise in the field of food education, by understanding the importance and the possible impact of its educational intervention.

b) To design, plan and implement a food education project addressed to different social/cultural communities.

AIMS AND LEARNING OUTCOMES

Students must have knowledge in relation to: construction and planning of projects dedicated to the pediatric population of a preventive and pedagogical nature that can be used at the level of all institutions, in particular school and compulsory, in pediatric hospitals as well as in creating communication and events of Training is aimed at prevention with aspects related to physiology and pediatric pathology at local, territorial level,in the European and non-European context.

Students at the end of the teachingmust be able to apply the theoretical and practical knowledge and must have the skills related to the functions of the profile in the various fields of professional activity, in compliance with the behavioral rules contained in the professional code of ethics enhancing the path of Food Education and prevention.

TEACHING METHODS

The course consists of 10 hours of training activities: 2 hours of theoretical class lectures and 8 hours of class lessons for the development and implementation of group projects.

The teaching and practice hours are organised as follows:

a) Frontal theoretical lessons

b) Analysis and simulations of the proposed cases.

b) Exercises

c) Group work

Attendance requirements, as per Course regulations

Any Student with documented Specific Learning Disorders (SLD), or with any special needs, shall reach out to the Lecturer(s) and to the dedicated SLD Representative in the Department before class begins, in order to liase and arrange the specific teaching methods and ensure proper achievement of the learning aims and outcomes.

SYLLABUS/CONTENT

a) Education strategies and teaching methods.

b) Guidelines for healthy and proper nutrition

c) Use of software.

RECOMMENDED READING/BIBLIOGRAPHY

CREA 2018 Guidelines for a healthy and correct nutrition (www.crea.gov.it)

TEACHERS AND EXAM BOARD

Exam Board

CINZIA ZUCCHI (President)

CONSUELO BORGARELLI

WILLIAM FACCI

LUCIA GIOVENE BULLER

EMANUELA LUISA FAELLI (President and Coordinator of Integrated Course)

LESSONS

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

In itinere/practical test

ASSESSMENT METHODS

Learning verification takes place through an ongoing test that aims to validate the student's actual acquisition of the notions provided during the theoretical/practical lessons.

To pass the exam, the student must have a mark of not less than 18/30.

The 30/30 mark with possible praise will be awarded when the knowledge/ skills of the subject will be excellent.

Contribute to the final grade expressed in the thirtieth:

-  ability to deal in a transversal and critical way with the requested topics;

-  correctness, clarity, synthesis and fluidity of presentation;

- mastery of the subject;

- adoption of appropriate terminology.

FURTHER INFORMATION

Didactic material for in-depth study filed and available through the TEAMS- UNIGE channel.