Current Nutrition ProjectLaajuus (3 cr)
Code: CA00CX30
Objective
Students know how to plan and implement an independent project. Students can use data acquisition methods and build a theoretical frame of reference for the project. He applies his/her knowledge of nutrition and can explain and draw conclusions from the project.
Content
Planning and implementation of the Nutrition Project on a current Nutrition topic and reporting it.
Qualifications
Nutrition research
Nutrition communication
Assessment criteria, satisfactory (1)
The student needs plenty of guidance in the design and implementation of the project. (S)he works schematically. The report weakly lays out project outputs and the conclusions are fragmented and have little connection to the theory.
The student can follow the instructions and the given schedule in some respects.
Assessment criteria, good (3)
Students can plan and implement a project under supervision. (S)he knows how to use his/her knowledge of nutrition during the project. The report presents the output of the project and the conclusions are, as a rule, based on the project as well as on the theory.
The student can follow the instructions and the given schedule in large part.
Assessment criteria, excellent (5)
Students make effective use of the guidance they receive in the planning and implementation of the project. (S)he applies his/her knowledge of nutrition creatively and competently. The report comprehensively provides project outputs and conclusions based clearly on the project as well as on the theoretical frame of reference.
Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. The student can precisely follow the instructions and the given schedule.
Further information
Course in english on request.
Enrollment
22.04.2024 - 04.09.2024
Timing
07.01.2025 - 27.04.2025
Credits
3 op
Virtual proportion (cr)
1 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kaija Nissinen
Student groups
-
RESTO22
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Objective
Students know how to plan and implement an independent project. Students can use data acquisition methods and build a theoretical frame of reference for the project. He applies his/her knowledge of nutrition and can explain and draw conclusions from the project.
Content
Planning and implementation of the Nutrition Project on a current Nutrition topic and reporting it.
Materials
Will be announced in the beginning of the course
Teaching methods
Lctures, guided exercises, nutrition related project
Student workload
Work amount 81 h
- lectures and guided exercises app. 20 h
- independent learning and project working app. 60 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student needs plenty of guidance in the design and implementation of the project. (S)he works schematically. The report weakly lays out project outputs and the conclusions are fragmented and have little connection to the theory.
The student can follow the instructions and the given schedule in some respects.
Assessment criteria, good (3)
Students can plan and implement a project under supervision. (S)he knows how to use his/her knowledge of nutrition during the project. The report presents the output of the project and the conclusions are, as a rule, based on the project as well as on the theory.
The student can follow the instructions and the given schedule in large part.
Assessment criteria, excellent (5)
Students make effective use of the guidance they receive in the planning and implementation of the project. (S)he applies his/her knowledge of nutrition creatively and competently. The report comprehensively provides project outputs and conclusions based clearly on the project as well as on the theoretical frame of reference.
Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. The student can precisely follow the instructions and the given schedule.
Assessment methods and criteria
Learning assignments, portfolio/learning diary, project report
Qualifications
Nutrition research
Nutrition communication
Further information
Course in english on request.
Enrollment
13.11.2023 - 17.01.2024
Timing
08.01.2024 - 19.05.2024
Credits
3 op
Virtual proportion (cr)
1.5 op
RD proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kaija Nissinen
Student groups
-
MRESTO22
-
RESTO21
Objective
Students know how to plan and implement an independent project. Students can use data acquisition methods and build a theoretical frame of reference for the project. He applies his/her knowledge of nutrition and can explain and draw conclusions from the project.
Content
Planning and implementation of the Nutrition Project on a current Nutrition topic and reporting it.
Materials
Will be announced in the beginning of the course
Teaching methods
Lctures, guided exercises, nutrition related project
Student workload
Work amount 81 h
- lectures and guided exercises app. 20 h
- independent learning and project working app. 60 h
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student needs plenty of guidance in the design and implementation of the project. (S)he works schematically. The report weakly lays out project outputs and the conclusions are fragmented and have little connection to the theory.
The student can follow the instructions and the given schedule in some respects.
Assessment criteria, good (3)
Students can plan and implement a project under supervision. (S)he knows how to use his/her knowledge of nutrition during the project. The report presents the output of the project and the conclusions are, as a rule, based on the project as well as on the theory.
The student can follow the instructions and the given schedule in large part.
Assessment criteria, excellent (5)
Students make effective use of the guidance they receive in the planning and implementation of the project. (S)he applies his/her knowledge of nutrition creatively and competently. The report comprehensively provides project outputs and conclusions based clearly on the project as well as on the theoretical frame of reference.
Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. The student can precisely follow the instructions and the given schedule.
Assessment methods and criteria
Learning assignments, portfolio/learning diary, project report
Qualifications
Nutrition research
Nutrition communication
Further information
Course in english on request.