Health promotion in social and health care (10 cr)

Objective

Health promotion
You understand the starting premises and stages of health and well-being promotion.
You identify the factors that protect and strengthen the health of the individual and the community.
You know the global threats and challenges to health.
You understand the possibilities wellness technology presents for promoting health.
You understand the significance of health inequalities between population groups.
You understand the ethical principles of health promotion.

Nutrition
You are able to implement Finnish nutrition and treatment recommendations for different age and target groups in the prevention and treatment of chronic diseases.
You know how to consider sustainable development and ethics in nutritional care and guidance.
You can assess the nutritional status of a client / patient and refer the client / patient at risk of malnutrition to an expert.

Support for guidance and self-care
You know how to plan, implement and evaluate customer-oriented evidence-based individual and group guidance.
You are able to appropriately apply a variety of control procedures, including digital control.
You know how to plan and implement guidance that supports self-care on pedagogical and ethical grounds.
You know how to assess and document the outcomes of the given guidance with the client / patient, relatives and health services.

Social assistance and health care services operating environment
You understand the ways in which social assistance and health care are organized in Finland, how services are produced and realized, and how they are managed and monitored.
You understand the importance of social wellness as part of the overall care of the client / patient.
You understand the roles of different operational and service units as part of the care and service chain.
You understand your own role in building an organization’s reputation, brand, and image, and in creating a customer service experience.
You know how to utilize electronic services as part of the client's / patient's overall care.
You know how to guide and motivate a client / patient in the use of digital services.
You know how to work in evolving operating environments and you can provide customer or service guidance.

Content

Health Promotion?
What are the starting premises for promoting well-being and health?
What do the different levels of promotion and prevention entail in health promotion?
What are the factors that protect and further health?
How do you utilize the expertise of social assistance and health care services and the third sector to promote the client's health and well-being?
What are the current global challenges and threats to health promotion?
How do you utilize the information provided by different health indicator banks to promote health?
How can health analytics, health technology and artificial intelligence be used to promote health?
What is the significance of health inequalities between population groups and how do you take them into account in nursing?
How do you take ethics into account in health promotion?

Nutrition
What are the public health nutritional recommendations for different age groups?
How do you apply nutritional recommendations to clients’ everyday food choices and eating situations?
How do you consider sustainability and ethics in clients’ everyday nutritional choices and dining situations?
How do you implement nutritional therapy and preventative nutrition counseling in accordance with the Current Care Guidelines?

Support for guidance and self-care
What laws and patient / client background factors serve as the premise for guidance?
How do you implement evidence-based guidance using different methods and communication channels in on-site and distance learning?
What constitutes a patient / customer -oriented approach in patient guidance interactions?
How do you build intercommunication in guidance interactions?
What are the stages of a guidance process?
How do you assess the patient’s / client’s need and resources for guidance?
How are intellectual, social and emotional support and guidance implemented?
How are planning and goal-orientedness implemented in guidance?
How do you support and motivate the client's / patient's commitment to care and promote his or her involvement in the care? How do you strengthen the client’s / patient’s sense of autonomy?
What is ethically sound guidance?
How do you assess the effectiveness, quality and sufficiency of the guidance?
How do you record patient / client guidance in nursing reports?
How do you develop your guidance skills?

Social assistance and health care services operating environment
How are social assistance and health care services organized in Finland?
How is the social assistance and health care service system monitored and regulated?
How are the quality and effectiveness in the organization and management of services ensured?
What is the division of labor and cooperation between healthcare providers and the public, private and third sector?
What does it mean to take responsibility for the continuity of the patient's care in the context of your job description?
How are digital services and interactions in health care services realized?
How is health technology manifested in social assistance and health care services?
What is customer service and case management?

Course material

Health promotion and Nutrition: Learn material.
Supervising and supporting self-care management: Learn material
social and healthcare operating environment: Learn material

Study forms and methods

Health promotion (3 cr) and Nutrition (2 cr): Course consists of lessons at school and individual/group working.

Supervising and supporting self-care management lessons are studied at school.

Operating environment (2cr): study contents are studied at school.

RDI and work-related cooperation

Health promotion: no
Nutrition: no
Supervising and supporting self-care management: no
social and healthcare operating environment: No

Timing of exams and assignments

Health promotion and Nutrition: assignment must be completed as per instructions. The group work will be assessed on a scale of 0–5.
Supervising and supporting self-care management: Evaluating 0-5.
Social and healthcare operating environment: A scale of 0-5.

International cooperation

International week (11) at campus.

Student workload

Health promotion: 3 ect.:81 hours.
Nutrition 2 ect: 54 hours of students work
Supervising and supporting self-care management: 3 ect: 81 hours
Social and healthcare operating environment 54 hours of students work

Further information

Health promotion: pirjo.heimo@xamk.fi
Nutrition: anni.issakainen@xamk.fi
Supervising and supporting self-care management: niina.luukkonen@xamk.fi
social and healthcare operating environment: anni.issakainen@xamk.fi

Evaluation scale

1-5

Assessment methods and criteria

Health promotion and Nutrition will be assessed on a scale of 0–5.