Nutrition quality in food servicesLaajuus (4 cr)
Code: CA00CX15
Objective
Student can promote wellbeing and health through developing nutrition quality of meals. (S)he considers aspects of health, economy and safety. (S)he can estimate and find reliable nutrition information.
(S)he utilizes nutrition quality as a criteria of food purchases. Student put into practice the Finnish nutrition recommendations when evaluating nutrition quality. (S)he can find the suitable source and content of food recommendations for different audiences and put them into practice and communication.
Content
Nutrition quality and health promotion
Nutrition quality as a criteria of food purchases
Nutrition and food recommendations for different audience
Food service and food quality a part of multidisciplinary work in hospitals and nutritional treatment
Nutririon quality goes into practial cooking
Communication of nutrition quality
Qualifications
Food and nutrition (completed)
Special dietary needs (completed)
Assessment criteria, satisfactory (1)
Student can give examples of effects between nutrition quality, health and wellbeing. (S)he knows nutrition recommendations for different audiences and is able to recognize information concern on nutrition quality and food services. (S)he can name how nutrition quality can be taken into account in food purchase criteria, recipes and cooking methods. (S)he can name and produce brief contents of food’s nutrition quality in media.
Assessment criteria, good (3)
Student can give examples and reason effects between nutrition quality, health and wellbeing. (S)he knows and can utilize nutrition recommendations for different audiences. (S)he is able to prior and make use of recommendations concern on nutrition quality and food services. (S)he includes nutrition quality in food purchase criteria, recipes and cooking methods. (S)he can produce and evaluate reasoned contents of food’s nutrition quality in media.
Assessment criteria, excellent (5)
Student can develope food services justifying choices with nutrition quality, health and wellbeing. (S)he can utilize and compare nutrition recommendations for different audiences. (S)he includes nutrition quality in food purchase criteria, and creatively improves high nutrition quality recipes and cooking methods. (S)he can produce, evaluate and argue reasoned communication of food’s nutrition quality in media.
Further information
Course includes theory and pratical assesments.
Enrollment
16.04.2022 - 12.10.2022
Timing
24.10.2022 - 18.12.2022
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Leena Arjanne
Student groups
-
MRESTO22
Objective
Student can promote wellbeing and health through developing nutrition quality of meals. (S)he considers aspects of health, economy and safety. (S)he can estimate and find reliable nutrition information.
(S)he utilizes nutrition quality as a criteria of food purchases. Student put into practice the Finnish nutrition recommendations when evaluating nutrition quality. (S)he can find the suitable source and content of food recommendations for different audiences and put them into practice and communication.
Content
Nutrition quality and health promotion
Nutrition quality as a criteria of food purchases
Nutrition and food recommendations for different audience
Food service and food quality a part of multidisciplinary work in hospitals and nutritional treatment
Nutririon quality goes into practial cooking
Communication of nutrition quality
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student can give examples of effects between nutrition quality, health and wellbeing. (S)he knows nutrition recommendations for different audiences and is able to recognize information concern on nutrition quality and food services. (S)he can name how nutrition quality can be taken into account in food purchase criteria, recipes and cooking methods. (S)he can name and produce brief contents of food’s nutrition quality in media.
Assessment criteria, good (3)
Student can give examples and reason effects between nutrition quality, health and wellbeing. (S)he knows and can utilize nutrition recommendations for different audiences. (S)he is able to prior and make use of recommendations concern on nutrition quality and food services. (S)he includes nutrition quality in food purchase criteria, recipes and cooking methods. (S)he can produce and evaluate reasoned contents of food’s nutrition quality in media.
Assessment criteria, excellent (5)
Student can develope food services justifying choices with nutrition quality, health and wellbeing. (S)he can utilize and compare nutrition recommendations for different audiences. (S)he includes nutrition quality in food purchase criteria, and creatively improves high nutrition quality recipes and cooking methods. (S)he can produce, evaluate and argue reasoned communication of food’s nutrition quality in media.
Qualifications
Food and nutrition (completed)
Special dietary needs (completed)
Further information
Course includes theory and pratical assesments.
Enrollment
01.07.2022 - 24.10.2022
Timing
29.08.2022 - 18.12.2022
Credits
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Leena Arjanne
Student groups
-
RESTO21
Objective
Student can promote wellbeing and health through developing nutrition quality of meals. (S)he considers aspects of health, economy and safety. (S)he can estimate and find reliable nutrition information.
(S)he utilizes nutrition quality as a criteria of food purchases. Student put into practice the Finnish nutrition recommendations when evaluating nutrition quality. (S)he can find the suitable source and content of food recommendations for different audiences and put them into practice and communication.
Content
Nutrition quality and health promotion
Nutrition quality as a criteria of food purchases
Nutrition and food recommendations for different audience
Food service and food quality a part of multidisciplinary work in hospitals and nutritional treatment
Nutririon quality goes into practial cooking
Communication of nutrition quality
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student can give examples of effects between nutrition quality, health and wellbeing. (S)he knows nutrition recommendations for different audiences and is able to recognize information concern on nutrition quality and food services. (S)he can name how nutrition quality can be taken into account in food purchase criteria, recipes and cooking methods. (S)he can name and produce brief contents of food’s nutrition quality in media.
Assessment criteria, good (3)
Student can give examples and reason effects between nutrition quality, health and wellbeing. (S)he knows and can utilize nutrition recommendations for different audiences. (S)he is able to prior and make use of recommendations concern on nutrition quality and food services. (S)he includes nutrition quality in food purchase criteria, recipes and cooking methods. (S)he can produce and evaluate reasoned contents of food’s nutrition quality in media.
Assessment criteria, excellent (5)
Student can develope food services justifying choices with nutrition quality, health and wellbeing. (S)he can utilize and compare nutrition recommendations for different audiences. (S)he includes nutrition quality in food purchase criteria, and creatively improves high nutrition quality recipes and cooking methods. (S)he can produce, evaluate and argue reasoned communication of food’s nutrition quality in media.
Qualifications
Food and nutrition (completed)
Special dietary needs (completed)
Further information
Course includes theory and pratical assesments.