Università degli Studi di Urbino Carlo Bo / Portale Web di Ateneo


SOCIOLOGY OF WELL-BEING
SOCIOLOGIA DEL BENESSERE

A.Y. Credits
2019/2020 6
Lecturer Email Office hours for students
Ivana Matteucci Monday 9-11 Wednesday 10-12 on appointment
Teaching in foreign languages
Course with optional materials in a foreign language English
This course is entirely taught in Italian. Study materials can be provided in the foreign language and the final exam can be taken in the foreign language.

Assigned to the Degree Course

Communication Sciences (L-20)
Curriculum: PERCORSO COMUNE
Date Time Classroom / Location
Date Time Classroom / Location

Learning Objectives

The course aims the objectives of the knowledge of the main sociological theories of well-being - starting from the delimitation of the semantic field and from the relevant distinction from neighboring concepts of wealth, happiness, health - and of the demonstration of their possibilities in the sense of application. In particular, we will present some products of communication in the field of personal well-being (agency achievement) as body and mind care, quest for aesthetic perfection and for physical fitness; in the field of social well-being (standard of living) as social support, social networks, services for citizens; in the field of inter-subjective well-being (social styles) as cultural models and lifestyles. The main result is to stimulate thinking skills and planning skills to implement social reticular frameworks as part of the promotion and communication of well-being.

Program

The course is divided into several thematic modules.

1. The sociological theories of wellbeing: definitions and perspectives

  • The functionalism
  • The relational theory
  • The theory of social networks

2. The communication of well-being

  • The consumption of well-being
  • The construction of medial well-being
  • The well-being and high intensity connective communication

3. The means of measuring well-being

  • Indicators of well-being
  • The well-being detection tools
  • Processing of research results

4. The well-being practices and places

  • New ways of consuming well-being
  • Physical activity, sport and digital well-being
  • Active wellness and digital gym
  • Research and body work
  • Food, wellness and communication

Learning Achievements (Dublin Descriptors)

Students will gain knowledge, and understanding of the main sociological theories of well-being with particular reference to the issues and methods faced by different epistemological perspectives. Students are awarded this basic knowledge by attending the lectures and study of the texts discussed in class.

Students will also gain the ability to apply knowledge and understanding of concepts through the analysis of the well-being of the communication products. The skills will be acquired through moments of exercise in the classroom.

Students will be able to analyze with independent judgment projects, plans and promotion of well-being in the social and training sector programs. That capacity must be exercised in the classroom in the confrontation with the teacher and the other students.

Students will be called upon to perform in the classroom communication skills by interacting with applications, trade with fellow students and writing short presentations for the final exam.

Students must be in possession of critical skills useful in identifying functional and adequate tools and methods of communication for health contexts, simulating action plans, designing a working hypothesis in the field

Teaching Material

The teaching material prepared by the lecturer in addition to recommended textbooks (such as for instance slides, lecture notes, exercises, bibliography) and communications from the lecturer specific to the course can be found inside the Moodle platform › blended.uniurb.it

Supporting Activities

Teaching is carried out through ex cathedra lectures, seminars, regular discussions in the classroom. During the lessons, we will be used condensed and explanatory presentations, such as teaching aids to the understanding of the issues examined. Such material will be made available online.


Didactics, Attendance, Course Books and Assessment

Didactics

Lectures, class discussion, seminar activity, individual exercises, help texts.

Attendance

Students must attend classes of the course at a level not less than 75% of the total hours. Students will participate in the exercises prescribed during the course lessons and prepare the texts of the study indicated for the final test.

Course books

S. Martelli, I. Matteucci, G. Russo, L. Tallarita, Keep fit! Benessere attivo e nuove tecnologie, FrancoAngeli, Milano 2019.

M. Franchi, Il cibo flessibile.Nuovi comportamenti di consumo, Roma, Carocci, 2009.

Assessment

Methods to assess the level of preparation of students consist of individual exercises during the course and final oral examination.

The exam will be held through an individual interview based on textbooks suggested. The aim is to evaluate both student's comprehension of the content and his ability in reworking concepts and in argumenting. It is possibile to present a written document on a topic agreed with the teacher. 

Excellent grades will be given in presence of: a good critical perspective and in depth study; knowing how to link among them the main subjects addressed during the course; the use of an appropriate language.

Good grades will be given in presence of:  good mnemonic knowledge of the contents; a relatively good critical perspective and connection skills related to the treated topics; the use of appropriate language.

Sufficient grades will be given in presence of: the achievement of a minimal knowledge on the treated themes, even in presence of some gaps; the use of a not appropriate language.

Negative grades will be given in presence of: a difficult orientation related to the treated topics; knowledge gaps; the use of a not appropriate language.

Additional Information for Non-Attending Students

Didactics

Students not attending will have access to the synthetic schemes and explanatory presentations such as teaching aids to the understanding of the issues examined. Such material will be made available online.

Attendance

Students should prepare textbooks indicated.The students are required to know the synthetic schemes and explanatory presentations used by the teacher in class, such as teaching aids to the understanding of the issues examined.Such material will be made available online.

Course books

S. Martelli, I. Matteucci, G. Russo, L. Tallarita, Keep fit! Benessere attivo e nuove tecnologie, FrancoAngeli, Milano 2019.
M. Franchi, Il cibo flessibile. Nuovi comportamenti di consumo, Carocci, Roma, 2009.
I. Matteucci, Il benessere alimentare. Dati, strategie, valutazioni e prospettive. In Matteucci, Corsi, Russo, Conoscenza e comunicazione come primi strumenti di prevenzione. Un'indagine sulla Food literacy di giovani studenti, Tangram, Trento, 2018, pp. 45-102.

Assessment

Oral examination.

The exam will be held through an individual interview based on textbooks suggested. The aim is to evaluate both student's comprehension of the content and his ability in reworking concepts and in argumenting. It is possibile to present a written document on a topic agreed with the teacher. 

Excellent grades will be given in presence of: a good critical perspective and in depth study; knowing how to link among them the main subjects addressed during the course; the use of an appropriate language.

Good grades will be given in presence of:  good mnemonic knowledge of the contents; a relatively good critical perspective and connection skills related to the treated topics; the use of appropriate language.

Sufficient grades will be given in presence of: the achievement of a minimal knowledge on the treated themes, even in presence of some gaps; the use of a not appropriate language.

Negative grades will be given in presence of: a difficult orientation related to the treated topics; knowledge gaps; the use of a not appropriate language.

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