Current nutrition project (3 cr)
Code: CA00CX30-3001
General information
- Enrollment
- 13.11.2023 - 17.01.2024
- Registration for the implementation has ended.
- Timing
- 08.01.2024 - 19.05.2024
- Implementation has ended.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 2 cr
- Virtual portion
- 1 cr
- RDI portion
- 3 cr
- Mode of delivery
- Blended learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Seats
- 0 - 30
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kaija Nissinen
- Course
- CA00CX30
Evaluation scale
1-5
Objective
Students know how to plan and implement an independent project. Students can use data acquisition methods and build a theoretical frame of reference for the project. He applies his/her knowledge of nutrition and can explain and draw conclusions from the project.
Content
Planning and implementation of the Nutrition Project on a current Nutrition topic and reporting it.
Materials
Will be announced in the beginning of the course
Teaching methods
Lctures, guided exercises, nutrition related project
Student workload
Work amount 81 h
- lectures and guided exercises app. 20 h
- independent learning and project working app. 60 h
Assessment criteria, satisfactory (1)
The student needs plenty of guidance in the design and implementation of the project. (S)he works schematically. The report weakly lays out project outputs and the conclusions are fragmented and have little connection to the theory.
The student can follow the instructions and the given schedule in some respects.
Assessment criteria, good (3)
Students can plan and implement a project under supervision. (S)he knows how to use his/her knowledge of nutrition during the project. The report presents the output of the project and the conclusions are, as a rule, based on the project as well as on the theory.
The student can follow the instructions and the given schedule in large part.
Assessment criteria, excellent (5)
Students make effective use of the guidance they receive in the planning and implementation of the project. (S)he applies his/her knowledge of nutrition creatively and competently. The report comprehensively provides project outputs and conclusions based clearly on the project as well as on the theoretical frame of reference.
Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. The student can precisely follow the instructions and the given schedule.
Qualifications
Nutrition research
Nutrition communication