Food and NutritionLaajuus (7 cr)
Code: CA00DA69
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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 knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Materials
Parkkinen, K., & Rautavirta, K. (2020). Utelias kokki: Elintarviketietoa ja -kemiaa ruoanvalmistajalle. Restamark.
Enrollment
11.11.2024 - 19.02.2025
Timing
07.01.2025 - 11.05.2025
Credits
7 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Sari Rimpelä
- Leena Arjanne
Student groups
-
MRESTO25Bachelor of Hospitality Management, Part-time studies
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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
Materials
Parkkinen, K., & Rautavirta, K. (2020). Utelias kokki: Elintarviketietoa ja -kemiaa ruoanvalmistajalle. Restamark.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 18.12.2024
Credits
7 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Sari Rimpelä
- Leena Arjanne
Student groups
-
RESTO24Bachelor of Hospitality Management, Full-time studies
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
13.11.2023 - 17.01.2024
Timing
25.01.2024 - 19.05.2024
Credits
7 op
Virtual proportion (cr)
7 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Leena Arjanne
- Matti Leppälehto
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 17.12.2023
Credits
7 op
Teaching languages
- Finnish
- English
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Carolin Kolmeder
Scheduling groups
- Pienryhmä 1 (Size: 0. Open UAS: 0.)
- Pienryhmä 2 (Size: 0. Open UAS: 0.)
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
Education groups
- Small group 1
- Small group 2
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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
Teaching methods
Lectures, assignment tasks and practical exercises
Student workload
Total work of student 189 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
14.11.2022 - 22.02.2023
Timing
16.01.2023 - 14.05.2023
Credits
7 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Carolin Kolmeder
- Sarita Ventelä
Student groups
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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
Materials
Material shown by the teacher
Teaching methods
Lectures, assignment tasks and practical exercises
Student workload
Total work of student 189 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.
Enrollment
16.04.2022 - 07.09.2022
Timing
29.08.2022 - 31.01.2023
Credits
7 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Hospitality Management
Teachers
- Leena Arjanne
- Eliisa Ylinen
- Niina Rantakari
Responsible person
Leena Arjanne
Student groups
-
RESTO22
Objective
Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.
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
Materials
Material shown by the teacher
Teaching methods
Lectures, assignment tasks and practical exercises
Student workload
Total work of student 189 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.
Assessment criteria, good (3)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.
Assessment criteria, excellent (5)
The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.