Subject Description Form

Subject Description Form Subject Code

SN2S01

Subject Title

Collaborative Care in School Health and Safety (For more information, see a music album: http://sn.polyu.edu.hk/filemanager/download/SN2S01_SubjectSynopsis.ppsx)

Credit Value

3

Level

2

Pre-requisite / Co-requisite/ Exclusion

Nil

Objectives

This subject aims to:

Subject Intended Learning Outcomes

Increase students’ knowledge about contemporary and fundamental issues concerning school health and safety

•

Promote the importance of health and safety to the school community and assist schools to become Health Promoting Schools

•

Develop students’ sense of social responsibility through the service participation and the reflection on the collaborative care experience

Upon completion of the subject, students will be able to: a. b. c. d. e.

Subject Synopsis

•

1.

Address safety issues of school environment and food choices; Reinforce health behaviors and balanced lifestyles of children and adolescents; Acquire communication skills in communicating with people in the community and team members Reflect on the role and responsibilities both as a professional in their chosen discipline and as a responsible citizen. Appreciate the essence of service-learning and be motivated to serve the community with a stronger sense of social responsibility

Community Service and Learning • • • •

Service-Learning and its roles of a larger community Skills in communicating with different people in the community Skills in working collaboratively and effectively with others in teams Learning how to do good self-reflections including the ethical practice through community service experience

2. Balanced lifestyle and health promotion • • •

Leisure and work, balanced diet, physical exercises and rest, internet health Health risk behaviors and consequences including smoking, drug and alcohol use Preventive measures of communicable diseases in school community

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3. Food Nutrition and Food Hygiene • • • •

Introduction of common food nutrients (e.g. proteins, carbohydrates, fat) Health values of food nutrients Common food hygiene problems (e.g. food contamination by bacteria) Health consequences of food hygiene practice

4. Safety Issues in School Environment • • • •

Safety hazards in school and other study areas Transport safety Violence and injury at school Emergency procedures and crisis preparedness

For more information, please see a music album: http://sn.polyu.edu.hk/filemanager/download/SN2S01_SubjectSynopsis.ppsx Teaching/Learning Methodology

Students work as teams will address the fundamental and contemporary issues of school health and safety. Through the service they perform, students will acquire the practical applications of their studies as well as taking active citizenship roles in contributing to the health of the school community. Lecture and tutorial: To facilitate the application of the subject matters and related readings in school health practice. Students will apply their learning in improving the school health situations and safety issues in the school environment. Online Learning: Students are provided with online learning materials. Web-based learning platform will be available for learners to clarify concepts and to reinforce peer sharing and learning. Team Service: Through the team participation of providing health services for schools, students will have opportunity to develop social communication and team work skills as well as their individual roles in contributing to the society. Reflective writing: Students will describe and relate the process of changes introduced by the services if any to the context of the school environment, the work relations, attitudes and perception to the health and safety issues and the work plan.

2

Assessment Methods in Alignment with Intended Learning Outcomes

Specific assessment methods/tasks

1.

Service plan and presentation

% weighting

Intended subject learning outcomes to be assessed (please tick as appropriate) a

b

c

√

√

√

√

√

√

√

d

e

√

√

√

√

30

(group work) 2.

Online quiz

20

(individual work) 3.

4.

Service provision (individual progress)

10

Reflective journal

40

√

(individual work) Total

100%

Nature of the project Students work as a team with their supervisors will discuss with the school the specific health issues to be addressed. The school will be selected from communities with limited resources such as Shum Shui Po, Yuen Long and Tuen Mun. The team will construct plans and develop materials and products for promoting health in school and its surrounding communities if appropriate. The service activities at schools will focus on the subject based topics which include safe learning environment, healthy food choices, balanced life-styles and substance abuse prevention. Schools will receive the health promotion materials for the continuity of the health promotion practice. Assessment methods and student work 1. Group work (30%) Service plan - Students will work as teams to design systematic and organized plan of improving school environments for health and safety. At least one part of the plan will be implemented; revision to the plan will be made after collecting the feedback from class and the participative schools. Class presentation : Each group will report their service activities and the evaluative findings 2.

Individual work (70%) Service provision and activities involved (30%): Students are required to complete the online quiz before implementing the plan. Students will provide health teaching and health promotion services in the context of safety school environment, food nutrition and hygiene, substance free campaign and balanced lifestyles. A variety of activities will be adopted by students to reinforce health behaviors including health promotion role play, decision-making games, developing web materials, booklets and board display. Reflective Journal (40%) Each individual student will write reflective journals based on the learning experiences of the health service provision. The writing will reflect on the lessons learned at the three stages of (1) planning, (2) providing service, (3) evaluating the service

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3.

Individual work (70%) Service provision and activities involved (30%): Students are required to complete the online quiz before implementing the plan. Students will provide health teaching and health promotion services in the context of safety school environment, food nutrition and hygiene, substance free campaign and balanced lifestyles. A variety of activities will be adopted by students to reinforce health behaviors including health promotion role play, decision-making games, developing web materials, booklets and board display. Reflective Journal (40%) Each individual student will write reflective journals based on the learning experiences of the health service provision. The writing will reflect on the lessons learned at the three stages of (1) planning, (2) providing service, (3) evaluating the service

Student Study Effort Required

Class contact: •

Lecture /Tutorial / Group consultation / Online learning

39 Hrs.

Other student study effort : •

Self-directed readings and reflective writing

31Hrs.

•

Field visit and planning

10Hrs.

•

School service and evaluation

40 Hrs.

Total student study effort Students will be required to spend 40 hours within 4 months for implementing and evaluating the health promotion activities at the project school.

120 Hrs

4

References

Indicative reading list Aldinger C.E. & Whitman C.V. (2009). Case Studies in Global School Health Promotion: From Research to Practice. New York: Springer. Corcoran N. (2011). Working on Health Communication. Singapore: Sage Jimerson, S. R. and Furlong, M. J. (2006). The Handbook of School Violence and School Safety: From Research to Practice, N.J.: Lawrence Erlbaum Associates. Kronick R.F., Cunningham R.B. & Gourley M. (2011). Experiencing Service-learning. University of Tennessee Press. McKenzie, J.F., Neiger, B.L. & Smeltzer, J.L. (2009). Planning, Implementing, and Evaluating Health Promotion Programs: A Primer. (5th ed.) San Fransicso, CA: Pearson. Organisation for Economic Co-operation and Development. (2005). Lessons in danger: School Safety and Security. Paris: Organisation for Economic Co-operation and Development. Vaclavik, V.A. & Christian, E.W. (2008). Essentials of Food Science (3rd ed.) London: Springer. Online Resources Department of Health (HK) http://www.dh.gov.hk/eindex.html Official food safety reports, Centre for Food Safety http://www.cfs.gov.hk/eindex.html Student Health Service, Department of Health (HK) http://www.studenthealth.gov.hk/eindex.html World Health Organization http://www.who.int/en/

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