Study Guide

Objective

Student will be able to define nutrition recommendations and Finn’s food use. (S)he can name and evaluate different food and diet’s health impacts. Student has basic knowledge of digestion. Student can critically evaluate foods and meals based on their nutritional content. Student will be able to evaluate and interpret food chemistry and physics in practical cooking.

Content

Nutrition recommendations
Anatomy of digestion
Food and diet as a source of nutrients
Food use and nutrient intake in Finland
Food chemistry and physics

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student will be able to give examples of food as a source of nutrients. (S)he can systematically use nutrition knowledge when choosing foods into meals. (S)he can name healt aspects of different diets. (S)he can estimate meal’s nutritional contents. (S)he gives examples of aims of the Finnish nutrition recommendations. (S)he can name anatomy of digestion.

Assessment criteria, good (3)

Student can compare different foods as a source of nutrients. (S)he makes use and of nutrition knowledge when choosing foods into meals. (S)he can explain and compare healt aspects of different diets. (S)he can estimate and analyze meal’s nutritional contents. (S)he gives examples and recognizes aims of the Finnish nutrition recommendations and put them into practice. (S)he can define different roles of anatomy in digestion.

Assessment criteria, excellent (5)

Student can compare and prior different foods as a source of nutrients. (S)he makes use of and reasons nutrition knowledge when choosing foods into meals. (S)he is able to consider diets and meals nutritional and healt aspects when developing new products. (S)he can estimate and analyze meal’s nutritional contents and draw conclusions out of the information. (S)he flexibly utilizes the aims of the Finnish nutrition recommendations and put them into practice. (S)he can explain how digestion works.