• Health Promotion (SZYY2014-3007),
         04.01.2021 – 06.06.2021,  3 cr  (ZJA21KSSHMV) — Face-to-face +-
    Learning outcomes of the course
    Purpose of the course
    In this course you will learn the basics of health promotion and guidance in nursing.

    Learning outcomes of the course
    Client competence in Health and Social care
    Health promotion competence
    Guidance and interaction competence
    Learning outcomes in the course
    After completing this course, you will know the health promotion framework, principles and key concepts. You know the basic methods of health promotion guidance in nursing. You are aware of current health promotion recommendations and understand their importance in client-oriented guidance.
    Course contents
    National and international strategies for health promotion
    Health promotion framework and key concepts
    Ethics and principles of health promotion
    Levels of health promotion (individual, community and society) and modes of action
    The health and well-being of the population
    Stages of Change model
    Working methods of guidance: speaking, motivational discussion, resource-based counseling, digital methods
    Assessment criteria
    Assessment criteria - grade 1 and 2
    Sufficient 1
    You can name the health promotion framework, principles and key concepts. You are able to describe the main methods of guidance in planning, implementing and evaluating health promotion. You are able to define current health promotion recommendations and understand their importance in customer-focused guidance.

    Satisfactory 2
    You can describe the health promotion framework, principles and key concepts. You are able to describe the main methods of guidance in planning, implementing and evaluating health promotion. You are able to interpret current health promotion recommendations and understand their importance in client-oriented counselling.
    Assessment criteria - grade 3 and 4
    Good 3
    You are able to define the framework, principles and key concepts of health promotion. You are able to define the main methods of guidance in planning, implementing and evaluating health promotion. You are able to apply current health promotion recommendations and understand their importance in client oriented guidance.

    Very good 4
    You can illustrate the framework, principles and key concepts of health promotion. You are able to define and justify key methods of guidance in planning, implementing and evaluating health promotion. You can apply current health promotion recommendations and justify their importance in client oriented guidance.
    Assessment criteria - grade 5
    Excellent 5
    You can demonstrate the framework, principles and key concepts of health promotion. You can define and evaluate key methods of guidance in the design, implementation and evaluation of health promotion. You are able to apply and analyze current health promotion recommendations and assess their importance in client-oriented guidance.
    Language of instruction

    Finnish

    Lecturer(s)

    Hannele Tyrväinen

    Learning materials and recommended literature

    Pietilä, A-M& Terkamo-Moisio, A (toim). 2019. Näkökulmia terveyteen ja sen edistämiseen. Publication of the University of Eastern Finland. Https://epublications.uef.fi/pub/urn_isbn_978-952-61-3108-5/urn_isbn_978-952-61-3108-5.pdf (not translated)

    Lecturer(s)

    Jaana Perttunen, Hannele Tyrväinen

    Timing

    04.01.2021 - 06.06.2021

    Learning assignments and student workload

    Contact lessons and preparation 13h
    Motivating online course 14h
    Independent studying 27h
    Individual or pair learning assignments 27h

    Groups
    • ZJA21KSSHMV
    Alternative learning methods

    Aikaisemmin hankitun osaamisen tunnistaminen ja työn opinnollistaminen. (not translated)

    Assessment methods

    Open Studies 30

    Degree Programme

    Degree Programme in Midwifery, Degree Programme in Nursing

    Mode of delivery

    Face-to-face

    Credits
    • 3 cr
    Unit

    Hyvinvointiyksikkö