Basics of nutrition (2 cr)

Evaluation scale

1-5

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

Luentoaineisto ja aineistoon linkitetyt verkkosivut
Seuraavista julkaisuista opettajan osoittamat sivualueet:

Valtion ravitsemusneuvottelukunta. (2024). Kestävää terveyttä ruoasta - kansalliset ravitsemussuositukset 2024. Valtion ravitsemusneuvottelukunta. https://urn.fi/URN:ISBN:978-952-408-405-5

Valsta, L., Kaartinen, N., Tapanainen, H., Männistö, S. & Sääksjärvi, K. (2018). Ravitsemus Suomessa: FinRavinto 2017 -tutkimus = Nutrition in Finland : the national FinDiet 2017 survey. Terveyden ja hyvinvoinnin laitos.

Voutilainen, E., Fogelholm, M. & Mutanen, M. (2016). Ravitsemustaito (1.-3. painos.). Sanoma Pro.

Teaching methods

Kontaktiopetus
Itseopiskelumateriaalit
Tehtävät
Tentti

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.