Basics of Nutrition (2 cr)
Code: 8B00CX65-3007
General information
- Enrollment
- 03.05.2024 - 30.10.2024
- Registration for the implementation has ended.
- Timing
- 09.09.2024 - 10.12.2024
- Implementation has ended.
- Number of ECTS credits allocated
- 2 cr
- Local portion
- 0 cr
- Virtual portion
- 2 cr
- Mode of delivery
- Distance learning
- Teaching languages
- Finnish
- Seats
- 0 - 200
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Leena Arjanne
- Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 100 . Open UAS : 100.)
- Ristiinopiskelu (Size: 0 . Open UAS : 0.)
- Small groups
- Open UAS (Doesn't apply to degree student)
- Cross studies
- Course
- 8B00CX65
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
Valtion ravitsemusneuvottelukunta. (2018). Terveyttä ruoasta: Suomalaiset ravitsemussuositukset 2014 (5. korj. p.). https://www.ruokavirasto.fi/globalassets/teemat/terveytta-edistava-ruokavalio/kuluttaja-ja-ammattilaismateriaali/julkaisut/ravitsemussuositukset_2014_fi_web_versio_5.pdf (osoitetuin osin)
L. Valsta, N. Kaartinen, H. Tapanainen, S. Männistö, & K. Sääksjärvi (toim.), Ravitsemus Suomessa – FinRavinto 2017 -tutkimus; Nutrition in Finland – The national FinDiet 2017 survey (tiivistelmä s. 6 – 7, yhteenveto s. 147 – 8). (THL Raportti 12/2018). Terveyden ja hyvinvoinnin laitos. https://urn.fi/URN:ISBN:978-952-343-238-3 (osoitetuin osin)
Voutilainen, E., Mutanen, M. & Fogelholm, M. Ravitsemustaito. (2016). 1.-3. painos. (osoitetuin osin)
Muu opintojaksolla osoitettu oppimateriaali (luentodiat, julkaisut, artikkelit, podcastit)
Teaching methods
Lessons and assignments, exam
Employer connections
Ei harjoittelu- ja työelämäyhteistyötä
Exam schedules
Moodle-tentti. Uusinta sovitaan opettajan kanssa.
Completion alternatives
Osaamisen tunnustaminen vaatii aiemmin suoritetun korkeakoulutasoisen opinnon.
Student workload
Opiskelijan työtä noin 55 h
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.
Further information
Non-stop verkko-opintojakso, jossa opetusmenetelminä ovat luentotallenteet, osoitettu kirjallisuus, verkkokeskustelutehtävät, oppimistehtäviä sekä Moodle-tentti