Critical Thinking in the Nutritional Science and its Use in Communication With the Media

Study Course Description

Course Description Statuss:Approved

Course Description Version:5.00

Study Course Accepted:26.08.2024 15:49:53

Study Course Information
Course Code:		SUUK_147			LQF level:		Level 6
Credit Points:		2.00			ECTS:		3.00
Branch of Science:		Psychology; Developmental Psychology			Target Audience:		Psychology
Study Course Supervisor
Course Supervisor:		Ksenia Andriyanova
Study Course Implementer
Structural Unit:		Department of Rehabilitation
The Head of Structural Unit:
Contacts:		Riga, 3 Cigorinu Street, suukrsu[pnkts]lv, +371 67611559
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)			2	Total Contact Hours of Lectures		16
Classes (count)		8	Class Length (academic hours)			2	Total Contact Hours of Classes		16
Total Contact Hours									32
Part-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)			2	Total Contact Hours of Lectures		16
Classes (count)		8	Class Length (academic hours)			2	Total Contact Hours of Classes		16
Total Contact Hours									32
Study course description
Preliminary Knowledge:
Not necessary.
Objective:
Developing an understanding of critical thinking of nutrition science and promote it`s use, creating popular science articles in the media.
Topic Layout (Full-Time)
No.	Topic				Type of Implementation		Number	Venue
1	Critical thinking, history and development				Lectures		2.00	auditorium
2	The most common types of thinking and logic errors (logical fallacies) in the nutrition science context				Lectures		1.00	auditorium
3	The most common types of thinking and logic errors (logical fallacies) in the nutrition science context				Classes		2.00	auditorium
4	Research evaluation of nutritional science				Lectures		1.00	auditorium
5	Research evaluation of nutritional science				Classes		2.00	auditorium
6	Sensationalism in nutrition science as a method of disseminating false information				Classes		2.00	auditorium
7	Communication with the media, food science specifics explanation to the media				Lectures		2.00	auditorium
8	Appropriate text-building techniques				Lectures		2.00	auditorium
9	Appropriate text-building techniques				Classes		2.00	auditorium
Topic Layout (Part-Time)
No.	Topic				Type of Implementation		Number	Venue
1	Critical thinking, history and development				Lectures		2.00	auditorium
					Classes		2.00	auditorium
2	The most common types of thinking and logic errors (logical fallacies) in the nutrition science context				Lectures		1.00	auditorium
					Classes		1.00	auditorium
3	The most common types of thinking and logic errors (logical fallacies) in the nutrition science context				Classes		1.00	auditorium
4	Research evaluation of nutritional science				Lectures		1.00	auditorium
5	Research evaluation of nutritional science				Classes		2.00	auditorium
6	Sensationalism in nutrition science as a method of disseminating false information				Classes		2.00	auditorium
7	Communication with the media, food science specifics explanation to the media				Lectures		2.00	auditorium
8	Appropriate text-building techniques				Lectures		2.00	auditorium
Assessment
Unaided Work:
Correct popular science article formation for media.
Assessment Criteria:
Evaluation of the article in the form of a report 50% of the final evaluation. Presentation showing the essence of a correct article 50% of the final grade.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam
Learning Outcomes
Knowledge:		Knows the foundation for critical thinking and popular thinking and logic errors in nutrition science; knows the specifics of scientific research evaluation; understands the communication with different media and popular science article formation techniques.
Skills:		Able to identify thinking and logic errors occurring in the media articles about diet, is able to correctly read a research and reflect the results in popular language, is able to present information correctly, to create high-quality popular science article that is optimal for the length and content.
Competencies:		Students are able to critically assess the information provided of nutrition and independently create a quality article in popular language.
Bibliography
No.	Reference
Required Reading
1	Rubene Z. (2008) Kritiskā domāšana studiju procesā. LU Akadēmiskais apgāds, 223 lpp. (akceptējams izdevums)
2	Ennis R.H. (1996) Critical Thinking. – Upper Saddle River, NJ.: Prentice Hall. (akceptējams izdevums)
3	Fiske, J. (2011) Introduction to Communication Studies (Studies in Culture and Communication). 3rd ed. New York: Routlage. P.256. (akceptējams izdevums)
4	Baran, S. (2017). Introduction to Mass Communication, 3rd ed. Boston: Mc-Graw-Hill. P.523
5	Papildu literatūra: Jenicek, M. Critical Thinking and Clinical Reasoning in the Health Sciences, Facione and Facione (eds.), California Academic Press. 2008. (akceptējams izdevums)
Additional Reading
1	Inga Znotiņa - Uz pierādījumiem balstītas medicīnas resursi – labāko pierādījumu meklēšana un izmantošana.
2	Pētījums par Latvijas iedzīvotāju medijpratību un mediju satura lietošanas paradumiem Sabiedrības aptauja un dziļās intervijas ar mediju ekspertiem. “Latvijas Fakti”, 2021.g. jūlijs - septembris
Other Information Sources
1	Citi informācijas avoti