330017 UE Projects and School Experiments in Nutrition and Consumer Education (2024S)
Continuous assessment of course work
Labels
ON-SITE
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).
- Registration is open from Mo 12.02.2024 09:00 to Tu 27.02.2024 10:00
- Deregistration possible until Tu 27.02.2024 10:00
Details
max. 25 participants
Language: German
Lecturers
Classes (iCal) - next class is marked with N
The preliminary meeting (first appointment) is absolutely mandatory, as project dates, presentations, etc. are assigned and discussed here.
Due to various excursions and projects, the times of some appointments may be slightly changed after consultation with all students.
Tuesday
05.03.
11:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
(Kickoff Class)
Tuesday
19.03.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
09.04.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
16.04.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
23.04.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
30.04.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
07.05.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
14.05.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
N
Tuesday
21.05.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Tuesday
28.05.
10:30 - 13:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
Tuesday
04.06.
11:30 - 13:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
Tuesday
11.06.
11:30 - 13:00
Seminarraum 2E562 Ernährungswissenschaften UZA II
Tuesday
25.06.
10:30 - 13:00
Seminarraum 2F546 Ernährungswissenschaften UZA II
Information
Aims, contents and method of the course
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.
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 points60 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
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 points60 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.
•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: Sa 02.03.2024 09:26
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