Health and Nutrition Physiology (3cr)

Evaluation scale

1-5

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

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

Voutilainen, E., Fogelholm, M., Mutanen, M. (2025). Ruoka ja ravitsemus - Hyvän elämän perusta. Duodecim. (publish 09/2025)
OR
Voutilainen, E., Fogelholm, M. & Mutanen, M. (2016). Ravitsemustaito (1.-3. painos.). Sanoma Pro. (SEAMK library e-book)

Mutanen, M., Niinikoski, H., Schwab, U., Uusitupa, M. (2021). Ravitsemustiede. Kustannus Oy Duodecim. 8. uudistettu painos. (SEAMK library e-book)

Teaching methods

SCHEDULED ONLINE STUDY:

The study is conducted online in the Moodle learning environment.

The study requires participation in scheduled online teaching.

The teaching sessions can be partly recorded and available for limited time 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 / exam according to the given instructions.

The study requires independent work and scheduling.

Exam schedules

Exam

Completion alternatives

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

Participation in remote lectures + Learning assignments + Reflection diary

Pair/group/project work + Seminar or online presentation

Exam

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 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)