Communication Project

Instance: 2013/2014 - 1S

Cycles of Study/Courses

Last updated on 2013-08-26.

Fields changed: Objectives, Resultados de aprendizagem e competências, Métodos de ensino e atividades de aprendizagem, Fórmula de cálculo da classificação final, Provas e trabalhos especiais, Componentes de Avaliação e Ocupação, Melhoria de classificação, Obtenção de frequência, Programa, Observações, Avaliação especial

Teaching language

Objectives

The Communication Project in the Nutritionl Sciences Degree aims to:

- Provide knowledge about the conceputal framework and the different technical specifications that an intervention project in the area of communication in the field of nutrition science has to fulfil.

- Provide planning capabilites, namely to prepare a project design, stating the situation analysis, objectives, methods of intervention and evaluation;

- Provide basic skills to learn how to implement a project in the area of communication and/or nutrition education;

- Provide basic skills to know how to evaluate the results of a communication and/or nutrition education project.

Learning outcomes and competences

The student should have sufficient expertise to do a communication project in the areas of nutrition sciences having as target audience the final consumer of food products or the citizen.

Working method

Program

I. Conceptual bakcground and methodological approaches

1.1 Communication versus education in nutrition sciences

1.2 Nutrition education, Health education and Health promotion

1.3 Process of nutritional education: fundamental objectives

II. The nutritionla education project in nutritional sciences

2.1 Methodology Project

2.2 Diagnosis

2.3 Planning

2.4 Activities implementation

2.5 Evaluation of results

III. Institutional communication - Bases and concepts in nutritional sciences

IV. Communication of food products and food marketing - Bases and concepts.

Mandatory literature

Teaching methods and learning activities

A communication project can be defined as a set of activities involving the use of various resources, implemented to carry out a certain goal. The classes of this unit course acts as a real project, where the teacher acts as a facilitator helping students to build a communication project in the area of nutritional sciences, bring it to practice and evaluate it. For this, the classes take place in an environment of laboratory practice with certain goals in each session and its practical implementation in public spaces where the Nutritionist frequently acts.

Evaluation Type

Assessment Components

Eligibility for exams

The assessment consists of a written test about knowledge acquired and the realization of a practical presentation and delivery of a report on this activity.

Calculation formula of final grade

The assessment consists of a written test about knowledge acquired (30%) and the realization of a practical presentation and delivery of a report on this activity (70%). In any of the two evaluation components, the classification can not be less than 9.5 and these two assessment components are mandatory. For qualitative information reasons the presences in theoretical classes will be monitored.

Special assessment (TE, DA, ...)

In the case of students who demonstrably can not attend and participate in the practical classes (including the realization of the practical works), students must requested, until the last day of September, the performing of an equivalent work, which will be defined by the teacher.

Classification improvement

Improving classification through written evaluation.

Observations

In each school year, workshops in the areas of communication/education food can be carried out which can substitute classes.