Food and Nutrition (7 cr)

Evaluation scale

1-5

Content scheduling

Period 1: Introduction to Nutrition, nutrition guidelines, special diets
Period 2: Basics of Chemistry, Chemistry of Macronutrients and Nutrition
Period 3: Continuation of Nutrients, Chemistry in the Kitchen
Period 4: Chemistry in the Kitchen - Seminar

Objective

Upon completion of the course, student
- Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain.
- Is familiar with importance of chemical safetyness of raw material.
- Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context.
- Has basic knowledge of digestion.
- Tells importance of nutrition recommendations for food services and public health.
- Can define Finn’s food use.
- Know how to calculate and analyze different meals’ nutritional value in Fineli.
- Can evaluate foods and meals based on their nutritional content.
- Will be able to familiarize and use professional literature.
- Solve applied problems.

Content

Circulation of nutrients in food chain
Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain
Chemistry of the most significant minerals and micronutrients in food chain
The basic concepts of water chemistry
pH, acidity and basicity , significance in food chain
Anatomy of digestion_ basics
Nutrition recommendations
Food use and nutrient intake in Finland
Fineli – nutrient calculation
Food and diet as a source of nutrients
Applied problems: chemistry in kitchen

Location and time

SCHEDULED ONLINE STUDY

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

Parkkinen, K., & Rautavirta, K. (2020). Utelias kokki: Elintarviketietoa ja -kemiaa ruoanvalmistajalle. Restamark.
We suggest headphones and webcamera for teamwork.

Teaching methods

SCHEDULED ONLINE STUDY:
The study is conducted online in the Moodle learning environment.
The study requires participation in scheduled online teaching.
Sessions are not recorded.
The study includes joint online meetings/pair or group work.
The study also includes independent work online.
The student familiarizes themselves with the theoretical material, completes online assignments / practice project / exam according to the given instructions.
The study requires independent work and scheduling.

Completion alternatives

This implementation can be carried out in the following ways. The methods of execution are described in more detail in the Moodle learning environment.

- Exams
- Independent assignment (Phenomenon paper)
- Group work (Chemistry in the kitchen)
- Learning tasks
- Seminar
- Participation in lectures, the student's learning strategy is assessed through tests

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge.

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.