Food Services Promoting Wellness (5cr)

Evaluation scale

1-5

Objective

The student recognizes and is able to structure public food services as actors in promoting the helth and well-being of the population and the individual. He / she is able to describe the principles of a food service that promotes nutritional health. The student is familiar with the minimum nutritional quality criteria for meal portions, menu planning, and public food procurement, and is able to give examples of these. The student identifies criteria in the design of food services for different customer target groups. He knows the Heart symbol and is able to use it in nutrition communication and food service planning.

Content

Regional and municipal nutritional health promotion
The principles of a food service that promotes well-being by customer target groups
Nutrition care and malnutrition
Communicating the quality of nutrition in a restaurant per menu and per meal
Minimum quality requirements for nutritional and dietary recommendations for different parts of a meal, a menu and a Heart symbol product
Nutrition quality criteria in municipal and state public food procurement

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

Students are required to have a working microphone and webcam to facilitate group work.

Teaching methods

SCHEDULED ONLINE STUDY:

The study is conducted online in the Moodle learning environment.

The study requires participation in scheduled online teaching.

The recordings of the teaching sessions are/are not available for later viewing in Moodle.

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 according to the given instructions.

The study requires independent work and scheduling.

Employer connections

Food and Cleaning Services of the City of Seinäjoki
Finnish Heart Association
South Ostrobothnia Wellbeing Services County

Completion alternatives

The completion methods are described in more detail in the Moodle learning environment.

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 recognizes the importance of food services in promoting well-being. He / she is able to name the principles of a food service that promotes wellbeing. He / she can describe nutrition care and malnutrition in disease and malnutrition. The student is familiar with the minimum nutritional quality criteria for meal portions, menu planning and public food procurement. The student knows how to utilize them in the planning of food services for the customer target group. He recognizes the Heart Sign and is able to use it in nutrition communication and food service operations.

Assessment criteria, good (3)

The student recognizes and is able to structure public food services as actors in promoting the well-being of the population and the individual. He / she can describe nutrition care and malnutrition in disease and malnutrition. He / she is able to describe the principles of a food service that promotes nutritional health and well-being. The student knows the minimum criteria for nutritional quality for meal components, menu planning and public food procurement, being able to give examples of these and evaluate their implementation. He knows the Heart symbol and is able to use it in nutrition communication and food service planning.

Assessment criteria, excellent (5)

The student is able to define and give examples of public food services as actors in promoting the well-being of the population and the individual. He / she can describe extensively nutrition care and malnutrition in disease and malnutrition. He knows and justifies the principles of a food service that promotes nutritional health and well-being. The student knows the minimum nutritional quality criteria for meal components, menu planning and public food procurement, is able to give examples of these and apply them. The student knows and is able to apply quality criteria in the planning of food services for customer target groups. He is familiar with the Heart symbol and is able to apply it extensively in nutrition communication and in the planning and development of food services.

Qualifications

Food and nutrition (completed)
Special dietary needs (completed)

Further information

Study includes teamwork.