Quality of Nutrition (5cr)

Objective

Students will be familiar the culture and the social and ideological backgrounds of food consumption, and they will use this knowledge in planning meals and menus. They can apply the recommendations for nutrition and diet among various age groups when planning and evaluating diets.
Students will be competent in developing health-promoting services with the awareness of safety, health and economics in that planning. In developing the nutritional quality of food services, he knows how to take advantage of the guidelines for the nutritional quality. They can evaluate the reliability of the researches and make use of the latest research in their work.

Content

- Factors affecting food consumption, food as a cultural and social phenomenum
- Nutritional goals on the national level, recommendations and programmes
- Familiarisation with and utilisation of field-related literature
- Project: improving nutritional quality

Qualifications

Foodstuffs in Nutrition or Foodstuffs and Nutrition (finished)
Advanced nutrition studies (participation)

Assessment criteria, satisfactory (1)

Students recognize cultural, social and ideological factors of food usage in meal and menu planning.
They know some dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
Students can name welfare services for customers taking account of health factors, economy and safety.
They know some principles how to promote nutritional aspect in their working environment.

Assessment criteria, good (3)

Students can explain cultural,social and ideological factors of food usage in meal and menu planning.
They recognize different dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
Students are able to realize welfare services for customers taking account of health factors, economy and safety. They are able to promote nutritional aspects in their working environment.

They are able to promote nutritional aspect in their working environment.
They are able to interpret nutrition facts and use the latest knowledge.

Assessment criteria, excellent (5)

Students are able to apply cultural, social and ideological factors of food usage in meal and menu planning.
They can use different dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
Students can develop welfare services for customers taking account of health factors, economy and safety. They are able to promote nutritional aspects in their working environment.
They can also utilize the latest knowledge and methods in their work and evaluate the reliability of the knowledge.

Further information

Two credits for R&D