The course aims to study the relationship between well-being and communication technologies, to identify the positive aspects and the critical issues associated with their applications in the areas of food and sport. The new practices and methods of consuming the well-being connected to nutrition and physical activity will be examined. In particular, some products of communication in the field of individual well-being will be discussed: caring of the body and search for physical form; social well-being: care networks and community work; intersubjective well-being: cultural models and life styles. The main result consists in stimulating the abilities in planning, imagining and creating network models in the communication of health and well-being with regards to food, sport and physical activity.

The course is divided into several thematic modules.

1. Sociological theories on well-being and new digital technologies

• The theory of networks and subjective well-being
• Network Social capital and social well-being
• Theories of the effects of digital life on individual well-being
• Indicators and determinants of social well-being and new media

2. The communication of well-being

• The media construction of well-being: images and representations
• The consumption of  well-being in new media
• Health and well-being in the digital disruption  
• The role of technology in the search for well-being

3. Food, communication and new tecnologies

• Food as culture and communication
• Indicators of food well-being
• "Flexible" food
• "Virtual" food
• Social eating and food e-literacy

4. New practices and places of active well-being

• Cultural studies and body work
• Sport social fan experience
• Physical activity, sport and new technology
• Fitness and digital gym
• Sport communities

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

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

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.

Teaching

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.

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.

Teaching

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.

Disability and Specific Learning Disorders (SLD)

Students who have registered their disability certification or SLD certification with the Inclusion and Right to Study Office can request to use conceptual maps (for keywords) during exams.

To this end, it is necessary to send the maps, two weeks before the exam date, to the course instructor, who will verify their compliance with the university guidelines and may request modifications.