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