Childhood, Health and Nutrition
Module: Basic training
Matter: Childhood, health and nutrition
Main language of instruction: Spanish
Other languages of instruction: Catalan
Head instructor
Dra. Mª Teresa GOTSENS - mtgotsens@uic.es
Dra. Mónica FERNÁNDEZ - mfernandezm@uic.es
During the last twenty years, the promotion of the health at school has been one of the great ones contained thematic that have kept on incorporating as compulsory subjects practically in all the didactic curricula of the different careers of teaching, especially the one that allows the obtaining the title of specialist in Education Childish. The last objective of making the incidence of illnesses and accidents in scholars diminish justifies this forcing by itself.
The importance of the habits in the feeding during the first years (and all the next ones) of life of the persons makes the study of the foods and its ingestion one of the protagonist contents of this subject.
This subjet aims to provide a theoretical basis quided by the teacher, but at the same time, it is open to the personal interests of the students, the involvement of which is required at all times.
The methodological development of the various items may not always be the same, but in all of them is intended to:
1. To start from what we know.
2. To question real and difficult problems
3. To show interests and / or personal needs.
4. To cooperate with the teacher in the elaboration of the themes.
5. To ask for (Professor, colleagues) help when sometihing is not understood.
6. To develop activities which aim to improve the health conditions of school children and, by extension, of all other persons.
The different training activities will be: lectures, seminars and workshops, practical classes, tutoring, study and group work, and study and individual work.
Throughout the course, all activities carried out by students in relation to the subject will be evaluated through continuous evaluation. The four basic evaluation blocks are these:
Participation, personal involvement and rigor at work (20%)
Use, promotion and development of ICT tools (25%)
Food / cooking workshops (20%)
Written control (35%)