Health and Nutrition physiology (3cr)
Code: CA00DC06-3001
General information
- Enrollment
- 22.04.2024 - 04.09.2024
- Registration for the implementation has ended.
- Timing
- 26.08.2024 - 18.12.2024
- Implementation has ended.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 0 cr
- Virtual portion
- 3 cr
- Mode of delivery
- Distance learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Leena Arjanne
- Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 50 . Open UAS : 50.)
- Groups
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
- Small groups
- Open UAS (Doesn't apply to degree student)
- Course
- CA00DC06
Evaluation scale
1-5
Content scheduling
Opetus tapahtuu 1. ja 2. jaksoissa.
Objective
The student is able to name the physiology and anatomy related to food utilization and explain how nutrients end up in the body. The student is able to use nutritional physiology to explain the connections between diet and ncd’s. He / she is familiar with a variety of factors that affect obesity and weight management. The student knows the health connections of overweight and is able to describe the basics of weight management.
Content
Nutritional physiology (digestion, absorption, transport, storage, metabolism and excretion, need and nutritional status)
Nutrition and non-communicable diseases in Finns’
Overweight and obesity
Weight management
Materials
Mutanen, M., Niinikoski, H., Schwab, U., & Uusitupa, M. (toim.). (2021) Ravitsemustiede, (8. p,). Kustannus OY DUODECIM.
Voutilainen, E., Fogelholm, M. & Mutanen, M. (2016). Ravitsemustaito (1.-3. painos.). Sanoma Pro.
Teaching methods
Pienryhmätyöskentely
Luennot
Itsenäinen opiskelu
Exam schedules
Tentin ajankohta ilmoitetaan opintojakson alussa.
Student workload
81 tuntia, joka jakautuu:
- kontaktiopetukseen
- itsenäiseen opiskeluun
- harjoitustehtäviin
- tenttiin
Assessment criteria, satisfactory (1)
The student is able to name the physiology and anatomy related to food use. The student is able to name the health-promoting and health-reducing features of the diet. The student is able to describe the non-communicable diseases of Finns and the connections between nutrition and them. He / she is able to define the factors that affect obesity and weight management.
Assessment criteria, good (3)
The student is able to name the physiology and anatomy related to food utilization and explain how nutrients end up in the body. The student is able to use nutritional physiology to explain the connections between diet and ncd’s. He / she is familiar with a variety of factors that affect obesity and weight management. The student knows the health connections of overweight and is able to describe the basics of weight management.
Assessment criteria, excellent (5)
The student is able to name the physiology and anatomy related to food utilization in a variety of ways and explain how nutrients end up in the body. The student is able to explain the connections between diet and lifestyle diseases with the help of nutritional physiology. She is widely aware of the many factors that affect obesity and weight management. The student knows the health connections of overweight and is able to describe the basics of weight management and compare different methods.
Qualifications
Food and nutrition (including basics of digestion)