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Nutrition physiology and health (3 cr)

Code: CA00CX25-3001

General information


Enrollment
17.04.2023 - 04.09.2023
Registration for the implementation has ended.
Timing
28.08.2023 - 17.12.2023
Implementation has ended.
Number of ECTS credits allocated
3 cr
Local portion
3 cr
Mode of delivery
Contact learning
Campus
SeAMK Seinäjoki, Frami
Teaching languages
Finnish
English
Degree programmes
Degree Programme in Food and Hospitality
Teachers
Carolin Kolmeder
Course
CA00CX25

Evaluation scale

1-5

Objective

Student will be able to define and implement health approaches of nutrition physiology and metabolism. Student has basic knowledge of metabolism to understand prevention of noncommunicable diseases (ncds).

Content

Nutrition physiology (digestion, absorbtion, transfer, storage, metabolism, secretion, requirement and nutritional status)
Nutrition and noncommunicable diseases (ncds) and Finns
Obesity and body weight management

Materials

Marja Mutanen, Harri Niinikoski, Ursula Schwab, Matti Uusitupa (toim.) Ravitsemustiede, 8., uudistettu painos 2021, Kustannus OY DUODECIM

Eeva Voutilainen, Mikael Fogelholm, Marja Mutanen; Ravitsemustaito; Sanoma Pro 2015.

Opettajan materiaali

Teaching methods

Lectures
Assignments

Assessment criteria, satisfactory (1)

Student will be able to name nutrition physiology, anatomy and metabolism in brief. (S)he can evaluate diet as a source of health. Student has basic knowledge of diet and noncommunicable diseases (ncds). S(he) can define obesity and knows the basics of weight management.

Assessment criteria, good (3)

Student will be able to interpret nutrition physiology, anatomy and metabolism. (S)he can compare different diets as a source of health. Student knows what are key noncommunicable diseases (ncds) and is also able to define obesity. S(he) also can define differet approaches to weight management.

Assessment criteria, excellent (5)

Student will be able to interpret nutrition physiology, anatomy and metabolism through many approaches. (S)he can compare different diets as a source of health. Student can define key noncommunicable diseases (ncds) and obesity. S(he) also take into consideration challenges of weight management.

Qualifications

Food and nutrition or corresponding

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