Universität Wien

330017 UE Projects and School Experiments in Nutrition and Consumer Education (2023S)

5.00 ECTS (3.00 SWS), SPL 33 - Ernährungswissenschaften
Continuous assessment of course work
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

max. 25 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

In der ersten Einheit werden die Referatsthemen, die Termine der Projekte und Exkursionen besprochen. Bitte um persönliche Anwesenheit!

Am 30.05.2023 findet ein Workshop in der Piaristenvolksschule Maria Treu statt (3 Stunden). Statt dessen wird ein Termin (voraussichtlich 27.06.2023) in der ersten Einheit/Vorbesprechung gestrichen.

Tuesday 07.03. 09:45 - 11:15 Seminarraum 2F546 Ernährungswissenschaften UZA II (Kickoff Class)
Tuesday 14.03. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 21.03. 14:00 - 15:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Tuesday 28.03. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 18.04. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 25.04. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 02.05. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 09.05. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 16.05. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 23.05. 09:45 - 12:15 Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday 06.06. 09:45 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II
Tuesday 13.06. 09:45 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II
Tuesday 20.06. 09:45 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II
Tuesday 27.06. 09:45 - 12:15 Seminarraum 2E560 Ernährungswissenschaften UZA II

Information

Aims, contents and method of the course

AIM:
Be familiar with the basic experiments used in nutritional education.
- Be able to demonstrate the phenomena of nutritional education experimentally and guide student experiments.
- To guide creative and networked thinking: To acquire skills and encourage practical engagement with scientific content through independent work.
- Getting to know the basics of project teaching.
- Getting to know project management theoretically and trying it out practically, evaluating and using learning experiences.

CONTENT:
- Activity-based learning in nutrition lessons
- Didactic criteria for the design of action-oriented lessons
- Method of experimentation,
- Holistic education: learning with head, heart, hands and all senses
- Projects in home economics and nutrition from the idea to implementation and evaluation
- Supporting institutions (organisations, collections of teaching materials, workshops)

METHOD:
Group work, presentation and discussion:
- Playing, acting, staging, experimenting and organising in class.
- Practical use of materials to promote perception.
- Experimental teaching methods and their application
- Planning, implementation and evaluation of teaching-learning processes

Assessment and permitted materials

PERFORMANCE REVIEW:
1. give a presentation: send the prepared PowerPoint presentations + handouts to the course instructor by the given deadline (see preliminary session) at the latest and upload them to Moodle.
2. plan and conduct experiments: Prepare an experiment and present it in class or film it and upload it to Moodle. Upload the written work to Moodle.
3. Contribute to an action day at a school: The day will be adapted to the current Covid measures, if applicable. Upload the written work and documentation of the stations to Moodle.
4. participation in the discussion phases
5. written submission of the evaluation/reflection of the project day.

DEADLINE for handing in the written part: 30.06.2023.
Please upload all presentation and exercise tasks (handouts, experiments,...) on Moodle. Send the project plan for the school workshop via email to the course instructor. Further information will be discussed in the course and sent by e-mail if necessary.

Minimum requirements and assessment criteria

MINIMUM REQUIREMENT:
Written work: To ensure good academic practice, the course director may invite students to a grade-relevant interview after submission of the seminar paper, which must be completed positively.

ASSESSMENT STANDARD:
Presentation: 25 points
Demonstration of experiments: 25 points
Project + documentation + evaluation: 50 points
Agreed deadlines must be met.
Passing grade: 60 points

60 points are required for a positive assessment of the course.

1 (very good) 100-90 points
2 (good) 89-81 points
3 (satisfactory) 80-71 points
4 (sufficient) 70-60 points
5 (not sufficient) 59-0 points

Examination topics

All content covered in the course, especially subject-specific and subject-didactic content and reflections on own plans and those presented in the seminar. Supporting learning material is available on Moodle.

Reading list

FACHDIDAKTIK:
•Angele, C., Buchner, U., Michenthaler, J., Obermoser, S., Salzmann-Schojer, K. (2021). Fachdidaktik Ernährung. Ein Studienbuch. utb-Verlag.
•Bundesministerium für Bildung (BMB): Grundsatzerlass zum Projektunterricht. Wiederverlautbarung – aktualisierte Fassung. Rundschreiben Nr.: 32/2017. Grundsatzerlass zum Projektunterricht. Wiederverlautbarung - aktualisierte Fassung (bmbwf.gv.at)
•Schlegel-Matthies, K., Bartsch, S., Brandl, W., Methfessel, B., & Uni-Taschenbücher GmbH Verlag. (2022). Konsum – Ernährung – Gesundheit : didaktische Grundlagen der Ernährungs- und Verbraucherbildung (1. Auflage.). Verlag Barbara Budrich.

AKTUELLE SCHULBÜCHER DER SEK I & II:
LISTE aller approbierten Schulbücher für den Bereich Ernährungs-, Konsum- und Gesundheitsbildung wird auf Moodle eingestellt.

PROJEKTUNTERRICHT:
Ebenso die Literaturliste zum Projektunterricht (siehe Moodle).

HINWEIS: Weitere Literatur wird auf Moodle hochgeladen.

Association in the course directory

Last modified: Tu 14.03.2023 12:09