Advanced nutrition studies (4cr)
Code: CA00BI50-3005
General information
- Enrollment
- 19.04.2021 - 24.10.2021
- Registration for the implementation has ended.
- Timing
- 25.10.2021 - 17.12.2021
- Implementation has ended.
- Number of ECTS credits allocated
- 4 cr
- Local portion
- 2 cr
- Virtual portion
- 2 cr
- Mode of delivery
- Blended learning
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Leena Arjanne
- Scheduling groups
- A-ryhmä (Size: 0 . Open UAS : 0.)
- B-ryhmä (Size: 0 . Open UAS : 0.)
- Small groups
- A-ryhmä
- B-ryhmä
- Course
- CA00BI50
Evaluation scale
1-5
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
1 Ravitsemushoito -suositus
Ravitsemushoito, suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. [Verkkojulkaisu]. Valtion ravitsemusneuvottelukunta.
2 Ravitsemustaito
Voutialainen E., Fogelholm M. & Mutanen M. 2016. 1.-3. painos. Ravitsemustaito. [Verkkokirja]. kpl 3, kpl 4 s.162-168, kpl 5. Helsinki: Sanoma Pro Oy. Saatavana Ellibs-e-kirjakokoelmasta. Vaatii käyttöoikeuden.
3 Fysiologia ja anatomia
Ravinnonsaantiin liittyvän fysiologian ja anatomian ymmärtämisen tueksi:
Leppäluoto, J., Rintamäki, H., Vakkuri, O., Vierimaa, H. & Lauri, T. 2019. 9. uudistettu painos. kpl 11 Ruoansulatus. Teoksessa: Anatomia ja fysiologia. Rakenteesta toimintaan. [Verkkokirja / Painettu kirja]. Helsinki: Sanoma Pro Oy. Saatavana Ellibs-kirjakokoelmasta. Vaatii käyttöoikeuden.
TAI
Nienstedt, W., Hänninen, O. & Arstila, A. Ihmisen fysiologia ja anatomia. Ruoansulatus. Uusin painos.
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