Advanced nutrition studies (4cr)

Code: CA00BI50-3002

General information

Enrollment: 16.04.2019 - 27.10.2019; Registration for the implementation has ended.

Timing: 21.10.2019 - 06.01.2020; Implementation has ended.

Number of ECTS credits allocated: 4 cr

Local portion: 4 cr

Mode of delivery: Contact learning

Teaching languages: Finnish

Degree programmes: Degree Programme in Food and Hospitality

Teachers: Leena Arjanne

Course: CA00BI50

Objective

Students can explain the anatomy and physiology related to food consumption. They will be able to estimate the adequacy of the nutrient supply and to plan special diet meals and menus. They can compare the special food stuffs available in the market. The students will be able to follow the development of the field and to apply the latest information to their work.

Content

- regulation of food intake
- digestive system and phases of digestion
- absorption of nutrients
- malnutrition
- the most common special diets and special diet products

Materials

Aro A, Mutanen M, Uusitupa M (toim.). Ravitsemustiede. Duodecim 2012. Osoitetuin kohdin.
Nienstedt, W., Hänninen, O. & Arstila, A. Ihmisen fysiologia ja anatomia. Osoitetuin kohdin. Uusin painos.
Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Valtion ravitsemusneuvottelukunta. Helsinki: Edita Prima Oy. Osoitetuin kohdin.
Voutilainen, E., Fogelholm, M. & Mutanen, M. 2015. Ravitsemustaito. 1. painos. Helsinki: Sanoma Pro Oy.
Other material as indicated during the course

Teaching methods

Lectures, group work and assignments, networking, exam.

Student workload

135 h

Assessment criteria, satisfactory (1)

Students can name the anatomy and physiology of the utilization of the food.
They know the most common special diets and can name some special products on the market. They are able follow the development of the field.

Assessment criteria, good (3)

Students know the anatomy and physiology of the utilization of the food.
They can plan the most common special diets and they know different special products on the market. They are able to follow the development of the field and apply the latest knowled

Assessment criteria, excellent (5)

Students can explain and compare the anatomy and physiology of the utilization of the food.
Students can motivate and plan the most common special diets and they know well different special products on the market. They are able to follow the development of the field and apply the latest knowledge.

Qualifications

Health aspects in food production,
Foodstuffs and Nutrition or Foodstuffs in Nutrition