Basics of nutrition (2 cr)
Code: 8B00CX65-3003
General information
Enrollment
16.04.2022 - 07.09.2022
Timing
12.09.2022 - 11.12.2022
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
Teachers
- Leena Arjanne
Student groups
-
MBIELI22
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 can evaluate foods and meals based on their nutritional content. He is able to calculate nutritional content.
Content
Key links between food and health
Nutrition recommendations
Food as a source of nutrients
Food use and nutrient intake in Finland
Materials
Voutilainen, E, Fogelholm M ja Mutanen M. Ravitsemustaito. Sanoma Pro 2016. 1.-3. painos
Suomalaiset ravitsemussuositukset 2014 (5. painos). Saatavissa: https://www.ruokavirasto.fi/teemat/terveytta-edistava-ruokavalio/ravitsemus--ja-ruokasuositukset/aikuiset/
Teaching methods
Online lessons and assignments, exam
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Students are able to give examples of food as a source of nutrients. (S)he can schematically take advantage of his/her nutrition knowledge when choosing ingredients for a variety of dishes. (S)he recognizes the nutritional and health characteristics of various diets. (S)he knows how to calculate the nutrient content. (S)he knows how to name the goals of the Finnish nutrition recommendations. (S)he can define Finn’s food use.
Assessment criteria, good (3)
Students are able to compare foods as a source of nutrients. Students are able to apply their nutrition knowledge when choosing ingredients for various dishes. (S)he can explain the nutritional and health characteristics of different diets. (S)he can calculate the nutritional content and interpret the results. (S)he knows how to identify the goals of Finnish nutrition recommendations and put them into practice.
Assessment criteria, excellent (5)
Students are able to compare and evaluate dishes as a source of nutrients. Students are able to apply and justify their nutrition knowledge when choosing ingredients for various dishes. He knows how to develop different diets, taking into account nutritional and health characteristics. They can calculate nutritional content, interpret results and draw conclusions. They are able to apply the goals of Finnish nutrition recommendations and put them into practice. (S)he deduces Finn’s food use and nutrition recommendations.
Assessment methods and criteria
Assignments and exam
Further information
Course in english on request.