Health aspects in food production (3cr)
Code: CA00CG64-3001
General information
- Enrollment
- 08.09.2019 - 31.10.2019
- Registration for the implementation has ended.
- Timing
- 27.08.2019 - 31.12.2019
- Implementation has ended.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 0 cr
- Virtual portion
- 3 cr
- Mode of delivery
- Distance learning
- Teaching languages
- Finnish
- Degree programmes
- Free Choice Studies
Objective
Students are familiar with the special qualities of various food groups. Students are familiar with the Finnish Nutrition recommendations and are capable to implement them in practice.
Content
- Special qualities of various food product groups
- Foodstuff as the origin of nutrients
- Food as a source of nutrients and its effects on health
- Nutrients intake and eating habits in Finland
- Nutrition recommendations
Materials
Parkkinen, K. ja Rautavirta, K. 2010 or newer. Utelias kokki.Restamark Oy. Vantaa
- National FINDIET Survey (newest)
-Terveyttä ruoasta! Suomalaiset ravitsemussuositukset.
- Voutilainen, Fogelholm. Ravitsemustaito 2015.
- Other material will be announced during the course
Teaching methods
Lectures
Independent on-line studying
On-line exam
Exam schedules
Will be annouced in the beginning of the course.
Student workload
- contact lectures 8 h
- independent studying 73 h
Assessment criteria, satisfactory (1)
Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can recognize their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can name some of the Finnish nutrition recommendations and can put them in practice.
Students can give examples of food as sources of the nutrients.
Assessment criteria, good (3)
Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can recognize the Finnish nutrition recommendations and realizing of the goals of them in practice.
Students can interpret foods as sources of the nutrients.
Assessment criteria, excellent (5)
Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can apply their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can apply the Finnish nutrition recommendations and realizing of the goals of them in practice. Students can assess and compare foods as sources of the nutrients.