Home Economics , Nutrition and Education

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 16.07.2025.

Module identifier

44B0751

Module level

Bachelor

Language of instruction

English

ECTS credit points and grading

5.0

Module frequency

only summer term

More information on frequency

Offered only in summer semester

Duration

1 semester

 

 

Special features of the module

This course offers the opportunity for participating resident and international students learning together (internationalisation at home). It is part of the 30 ECTS semester course package offered to incoming international students at the AuL faculty.

Brief description

Due to the local and global interdependence of individuals, households and society, the academic discourse concerning Home Economics, Nutrition and Education often takes place in English language. Students should therefore obtain up-to-date information on selected topics and international documents, which enables and prepares them to work with scientific papers, to take different cultural perspectives, to improve intercultural competence, to develop/maintain international contacts, to prepare for activities of student mobility and to establish themselves professionally and with employers in an international context.

Teaching and learning outcomes

1. Nutrition and Nutrition Education

Nutrition and culture
Nutrition Competence and Culinary Practices
Nutrition Communication and transfer
Nutrition Policy
2. Home Economics

Home Economics worldwide
International issues and projects (e.g. IFHE, UN)
Selected recent research topics in Home Economics

3. Workshop

intercultural issues with guest speakers
presentations with discussions on different student experiences refering to professional projects/internships, bachelor/master theses, study programmes at a partner university, ...

Overall workload

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

Teaching and learning methods
Lecturer based learning
Workload hoursType of teachingMedia implementationConcretization
60SeminarPresence-
40PracticePresence-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
20Preparation/follow-up for course work-
30Presentation preparation-
Graded examination
  • Oral presentation, with written elaboration or
  • Homework / Assignment
Ungraded exam
  • Regular participation
Remark on the assessment methods

All parts of exams are in English language.

Standard form of exams is an oral presentation with a written short paper (other form of exams is to be communicated by lecturer at the start of the term).

Ungraded exam performance is the regular participation in exercises.

Exam duration and scope

oral presentation approx. 20 min.

Recommended prior knowledge

English language competence (level B1, B2)

Content of the courses:

  • Human nutrition
  • Socio-economy of the private household

Knowledge Broadening

Students have an overview and an understanding of selected international action fields of Home Economics and Nutritional Sciences.

Knowledge deepening

Students have a deep knowledge of recent international issues in Home Economics and Nutritional Sciences and are able to present and discuss them in English.

Knowledge Understanding

Students use the acquired knowledge and apply it to other international issues in the context of Home Economics and Nutritional Sciences.

Application and Transfer

Instrumental competence

Students are able to transfer different examples of specific subjects in Home Economics and Nutritional Sciences and derive measures for their own field of expertise and own acting in daily life.

Communication and Cooperation

Students are able to understand, describe and comment on English scientific theories, policies and papers in order to work out the core statement or research aspects.

Resident students and international students share their (different) fields of expertise, opinions and experiences on selected recent topics of Nutrutional Sciences and Home Economics.

Academic Self-Conception / Professionalism

Resident and international students of different fields of expertise are able to reflect their intercultural professional knowledge and skills refering to the field of nutrition and home economics.

Literature

A list of the recent specific literature is provided in the course.

Selected references:

Bernardo, G.L., Jomori, M.M., Fernandes, A.C., Colussi, C.F., Condrasky, M.D., Da Proen?a, R.P.C. (2017): Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol. Nutrition Journal 16 (1): p. 83. 
BRADY, J.; MACCALLUM, L. (2021): Is bringing back home economics the answer to our modern woes?
EAT-LANCET COMMISSION (2019): Healthy diet from sustainable food systems. Food, Planet, Health. Summary Report of the EAT-Lancet Commission. John, N.A.; Stoebenau, K.; Ritter, S.; Edmeades, J.; Balvin; N.: Gender socialization during adolescence in low- and middle-income countries: Conceptualization, influences and outcomes. Quarterly Bulletin of the NGO Committee on the Family JUN. 2020, NO.114: 22-27.
Magallanes, E., Sen, A., Siler, M., Albin, J. (2021): Nutrition from the kitchen: culinary medicine impacts students’ counseling confidence. BMC Medical Education 21:88. 
PENDERGAST, D. (2021): The Role of Home Economics Education in the 21st Century: The Covid-19- Pandemic as a Disruptor, Accelerator, and Future Shaper. Human Ecology Research 61: p. 13-32.
Shire, K.A.; Schnell, R.; Noack, M. (2017): Determinations of outsourcing domestic labour in conservative welfare states; Resources and market dynamics in Germany. Duisburger Beitr?ge zur soziologischen Forschung, No. 2017-04.
UNITED NATIONS (UN) (2023): The United Nations World Water Development Report 2023. Partnerships and cooperation for water. 

Linkage to other modules

This course is integrated into the study specialisation "Mensch, Gesellschaft und Nachhaltigkeit"/ "Human, Society and Sustainability" for resident students, but also suitable for the other two study specialisations.

This course also belongs to the selected catalogue for International students with focus on food production and life science (part of the faculty program for incoming international students).

Applicability in study programs

  • Bachelor of Vocational Education – Nutritional Science and Home Economics
    • Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)

  • Home Economics and Nutritional Sciences
    • Home Economics and Nutrition Sciences B.Sc. (01.09.2025)

    Person responsible for the module
    • Straka, Dorothee
    Teachers
    • Straka, Dorothee
    • Speck, Melanie