Health promotion, sport and leisure – Science and practice (HÍT101F)

The course is intended for students enrolling in graduate programmes in the Faculty of Health Promotion, Sport and Leisure Studies. Important concepts and theories within the respective disciplines will be addressed. The course will focus on how different factors, such as health behaviour and social environment, and their interaction, affect people‘s health and wellbeing. Relevant current issues regarding physical activity, nutrition, health promotion, life skills and development will be addressed. Emphasis will be on critical evaluation and a creative approach to subjects closely related to the student‘s future field of work. Students get to train in cross-disciplinary work and strengthen their skills in communication from an interdisciplinary perspective.

Students will have the opportunity to deepen their knowledge in a particular subject, chosen in cooperation with a teacher. By the end of the course, students will have a finalised study plan for the course of the following study year(s).

Physical training of children and youth (ÍÞH114F)

Growth, development and maturation during childhood will be discussed. Special emphasis is paid to the importance of physical exercise training for children and adolescent’s health and well-being. The sex role and sex differences in sport and exercise will be explored. Different kind of endurance training and resistance training programs for children and youth will be introduced. Describe the effects of early specialization and multilateral exercise training on children and adolescents physical developments. Sport´s club where the main focus is physical exercise training for children and youth, and will be visited.  

Dietetic food and food for special occasions (HHE501M)

Dietetic food and food for special occasions
Input and main tasks:
The course will cover various aspects of the diet that does not fall under the traditional diet. The difference between diet and eating habit will be analyzed. Under the concept of dietetic fall diseases, common food allergies, food intolerance and religions and these matters are examined separately. Students learn to adapt and change the recipes for special diets. They also receive training in cooking various dishes for specials diets. Food for feasts, picnic tours and travel and food for athletes will be analyzes. Students had the chance to prepare small feasts, snacks for hiking and travel and food for a variety of sports. Trends in food cuisine will be examined, what is most the popular, both domestic and abroad.

Teaching:
The program involves the direct teaching, practical training, teaching exercises, group assignments and independent projects of individual students.

Work Methods:
The course is taught both in classes and as distance learning. During the course, students will on one academic project 40% and three other projects 60%. Students will cook selected meals in accordance with the needs of different groups and  distance students make at home selected recipes from classes instead of attending classes. Attendance is required in specific classes. This course includes fee.

To pass the course, a minimum score of 5,0 is needed in each project and exam.

Sleep, health and recovery (ÍÞH049F)

The course will discuss of the importance of sleep and sleep’s great role in relation to sports, recovery, and health. The subjects in the course are based on sleep need and architecture for various age groups, importance of sleep for training and recovery, both for physical and mental health. The course will be based on studies on sleep and its associations with sport and health sciences. 

Physical training, intensity and recovery (ÍÞH115F)

Description of adaptations that occur during different physical training programs. The objectives of physical training and the analyses of physical profile of different sports disciplines will be discussed. Special emphasis is to explain the relationships between the volume and the intensity of the training work. The short- and long term planning of different physical training factors will also be discussed. The importance of adequate recovery and enough sleep to ensure to maximize effects of the physical training program.  

Social Skills Training and Empowering with focus on positive classroom management (HÍT001F)

Determinants of Health (HÍT504M)

Definitions of the concepts of health, welfare, disease and disability will be discussed. We will further explore factors undermining health as well as looking into what promotes health. Special emphasis will be on social and environmental influences on health. Different approaches to health promotion will be introduced as well as discussing health promotion and responsibility

Nutrition and training in youth (HÍT501M)

The role of nutrition in training and its impact on sports performance are the subjects of this course. Emphasis is placed on examining relevant topics being discussed in the society at any given time; in particular aspects of youth training and attitudes towards nutrition related factors among youth.

The main focus is on macronutrients, their roles and variations in requirements for different training. Also, the role of age, gender, body image and physique will be discussed. It will also address the need for water, vitamins, minerals and trace elements, antioxidants and dietary supplements in connection with training.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends that often affect the consumer habits and attitudes of young people.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup:
The course is based on lectures and one seminar. It is expected that students participate in discussion and project work. There is a requirement for basic knowledge of nutrition in order to choose the course. Assessment is based on the seminar and a home exam. Attendance in the seminar is obligatory.

Nutrition in performance sports (HÍT502M)

The role of nutrition for sports performance is the subject of this course, which is in continuation of the course Nutrition and training in youth. Emphasis is placed on deepening the knowledge already gained. Project work will focus on acquiring practical skills based on menu planning and calculations, reviewing special needs in performance sports, for example during competition and resting periods, during preparation phases, in competition and in recovery. Weight management is also examined in disciplines where weight categories are relevant.

The latest research on the subject will be reviewed, and limitations and progress on the status of knowledge of the subject. Emphasis is placed on being able to distinguish the actual state of knowledge compared with marketing and trends within certain disciplines.

Furthermore, emphasis is placed on interdisciplinary teamwork between professionals, discussing how to maximize performance and promote health promotion through collaborative professional skills.

Course setup
The course is based on lectures and project work in small groups. It is expected that students participate in discussions and project work. There is a requirement for basic knowledge in nutrition in order to choose the course. Also students should be enrolled in the course Nutrition and training in youth. Assessment is based on project work.

Food skills and dietary choices (HHE502M)

The course will cover how it is possible to train kitchen skills in different groups and through that have an impact on their eating habits.

Circumstances, needs and groups may vary and the course will review these aspects. Also, students will design curricula and teaching guidelines for selected groups with special needs.

Young children usually interested and have pleasure in working with theirs parents in the kitchen. Children can assist in many ways and at the same time their skills and coordination develop.

Nutritional needs of older people are largely similar to the nutritional needs of other groups but several factors, such as changes in living form, health, mobility and ability to buy and make use of diverse groceries have an impact on food choices. The course tackles the factors that may affect the food choices and the ability to work in the kitchen and also how best to arrange food choices for those a living alone in old age. Diverse tips, guidelines and tools will be introduced during the course.

Students will learn to adapt learning material and instruction in recipes for groups requiring visual and advanced instructions in recipes.

Teaching
The course involves direct visual instruction, practical exercises for students, teaching exercises, group assignments and independent work.

Work Methods
The course is taught both in classes and as distance learning. During the course, students will receive study material on a website and take Canvas exam from reading material and work on academic projects. Students cook selected meals in accordance with the needs of different groups and  distance students make at home selected recipes from classes instead of attending classes. Attendance is required in specific classes. This course includes fee.

To pass the course, a minimum score of 5.0 in each project and exam is needed.

Health promotion (ÍÞH209F)

The main topic of this course is the importance and intitution of health promotion in various setting of society; the workplace, schools, sports as well as within the roam of people‘s leisure time. Various theories underlying health promotion will be introduced and the pros and cons of applying them in real life context will be discussed.  Students will have the platform to learn about the organization, execution and the process of health promotion. Special emphasis will be on introducing different methods to evaluate both the process and outcome of health promoting projects.

The course format is built on lectures and seminars. Active participation in class discussion, project productions and seminars is required.

Ethics and Society (MVS210F)

In this course we will analyse particular philosophical and ethical dilemmas related to e.g. education, environment, welfare and spiritual healt. We will emphasize what characterizes philosophical/ethical dilemmas and discuss how they can be met. To do this we will focus on chosen examples from public debate in Iceland and else where were the core of the conflict will be defined and underlying values will be drawn out.

Psychology and ethics in sport and exercise (ÍÞH048F)

The course focuses on how to increase the well-being, interest, and skills of participants in organized and non-organized sport with positive psychology. A focus will also be put on how sport and exercise can do more harm than good. Students learn about the psychological challenges that follow exercising and losing athletic identity when retiring from sport. Ethics in sport will also be discussed by examining concepts such as responsibility, honesty, and equality.

High Performance Sports (ÍÞH212F)

The course emphasizes gain of knowledge and understanding of basic training and testing rules and principles in HP sports. The course covers the different aspects of working in HP sports.

The main emphasis is on obtaining the skills necessary for working in HP sports, development of important skills, effective coaching, talent identification, training periodisation and recovery, monitoring training load, statistics, data collection, analysis, presenting reports to different populations (athletes, parents, coaches, medical staff), public speaking.

The course will consist of both practical and theoretical lessons. Practical lessons will cover sports science/biomechanical testing and assessment, training programming, conducting sessions with HP athletes.  Additionally, students will have a chance to visit and meet some of high-performance athletes in Reykjavik.

Students will work with movement analysis equipment and software for technique analysis, to rationalise their decisions and evaluate critically the applied methods. Students will learn how to design and collect data, write the reports and present it to various interested groups (athletes, coaches, parents, medical staff).

With the knowledge gained in this course, students will be able to work confidently in all individual or team sport clubs, institutes or in private sector

Welfare of Elderly People (ÍÞH051F)

This course covers the key biological and physiological changes that occur with aging and how they affect fitness components, cardiovascular and pulmonary function, and the general movement capacity of older adults. Students will examine changes in body composition, bone health, muscle mass, strength, endurance, balance, and anaerobic capacity, as well as how these factors relate to health and daily functioning.

The course also addresses challenges associated with aging, including changes in sleep and nutrition, mental health, social well-being, and the considerable individual variability within older populations.

The practical component of the course introduces students to the main assessment methods used to evaluate physical function and performance in older adults. This includes strength, endurance, balance, and functional performance tests. The goal is for students to develop the knowledge and skills needed to apply recognized methods for assessing the health and movement capacity of older individuals in a professional manner.

Teaching Methods

Teaching consists of online lectures, class discussions, and practical sessions.
Students will:

• watch lectures and complete related assignments,

• read scientific articles and participate in academic discussions on aging and physical activity,

• receive hands-on training in performing and interpreting assessments used with older adults.

Learning Outcomes

Upon completing the course, students will be able to:

• Describe and define aging and the main changes associated with it.

• Demonstrate increased knowledge of age-related biological and physiological changes.

• Understand and present factors related to individual variability among older adults.

• Explain the importance of structured physical activity for older populations.

• Recognize the relationship between physical activity, general health, public health, and quality of life in older adults.

• Increase their understanding of the physical characteristics of older individuals, including cardiovascular function, muscle strength, balance, posture, and overall mobility.

• Gain training and experience in practical assessment methods and exercise applications that support improved health and well-being in older adults.

Epidemiology of Physical Activity (ÍÞH211F)

Objective: Provide students with the opportunity to deepen their knowledge about the interaction between lifestyle, exercise and health and by looking at research in the field. Moreover, to gain more knowledge about various lifestyle-related diseases and the effects of exercise and training on them, both through preventive measures (primary prevention) and as a treatment option (secondary prevention).

The course is intended to introduce epidemiological research methods in the field of the relationship between physical activity and health and increase students' understanding and skills in reading scientific articles critically. How exercise affects health and reduces the risk of various lifestyle-related diseases will be explored. Research and observations on the interaction between movement-related lifestyles and different health factors will be discussed. The course will be taught in lecture format.

Health behaviour and food choice (ÍÞH036M)

This course concerns health behaviour in general. The health behaviour of different age groups will be addressed as well as the association between biological factors, health behaviour and social status. How can behaviour, coping and stress affect health? Behaviour in relations to food and consumption habits is of particular interest. How is it possible to shape healthy habits from childhood, for example to influence food choice and overcome pickiness about food? Societal influence and the part of media is also addressed. The course literature is from various books and scientific articles from different fields and is intended to capture the subject in an interdisciplinary manner.