Study Guide

Objective

Upon completion of the course, a student will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in the food chain. The student is familiar with the importance of chemical safety of raw material.
The student can interpret and apply chemical theory of food chain chemistry in practice and in a professional context.

The student knows how to use nutrition recommendations for food services and understands its meaning for public health. He/she can define Finn’s food use and has basic knowledge of digestion. He/She knows how to calculate and analyze different meals’ nutritional value in Fineli. He/She can evaluate foods and meals based on their nutritional content. He/She will be able to use professional literature and solve applied problems related to chemistry in the kitchen. The student knows basic vocabulary in Finnish related to nutrition and food.

Content

Circulation of nutrients in food chain
Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
Chemistry of the most significant minerals and micronutrients in food chain
The basic concepts of water chemistry
pH, acidity and basicity , significance in food chain
Anatomy of digestion, basics
Nutrition recommendations
Food use and nutrient intake in Finland
Fineli – nutrient calculation
Food and diet as a source of nutrients
Applied problems: chemistry in kitchen

Assessment criteria, satisfactory (1)

The student has completed the assigned tasks/sections. The student knows the basic terms of chemistry and nutrition to a satisfactory extent and can name chemical reactions in cooking. The student knows the main nutrients and the most significant minerals and micronutrients in the food chain. He/she knows the significance of water chemistry, pH, acidity, and basicity. The student has experience in calculating nutrients and energy unit conversions, can name some main points of nutrition recommendations, and define the main points of Finnish food use. The student can name major food groups as a source of major nutrients. The student can name some digestive organs and is familiar with the basics of the digestive system.

Assessment criteria, good (3)

The student has successfully completed the assigned tasks/sections and shows participation in the course. The student can name terms of chemistry and nutrition and recognizes chemical reactions in cooking. The student knows the composition, formula, and behavior of nutrients in food. He/she can name the significance of water chemistry, pH, acidity, and basicity. The student calculates nutrients and unit conversions of energy, can define principles of nutrition recommendations, and extensively define Finnish food use. The student can name food groups as a source of major and minor nutrients. The student names the digestive organs and explains the basics of the digestive system.

Assessment criteria, excellent (5)

The student has successfully completed the assigned tasks/sections and shows active participation in the course. The student can use a variety of terms related to chemistry and nutrition when evaluating chemical reactions in cooking. The student can apply food chemistry when solving common problems in cooking. The student knows the composition, formula, and behavior of energy nutrients and minerals in food. He/she can name the significance of water chemistry, pH, acidity, and basicity. The student calculates nutrients and unit conversions of energy, can define principles of nutrition recommendations, and extensively define Finnish food use. The student can name food groups as a source of major and minor nutrients. The student knows the main roles of digestive organs and explains how food is digested.

Materials

Parkkinen, K., & Rautavirta, K. (2020). Utelias kokki: Elintarviketietoa ja -kemiaa ruoanvalmistajalle. Restamark.