Nutrition Research (2cr)

Code: CA00CX26-3003

General information

Enrollment: 22.04.2025 - 03.09.2025; Registration for the implementation has ended.

Timing: 25.08.2025 - 14.12.2025; Implementation is running.

Number of ECTS credits allocated: 2 cr

Local portion: 0 cr

Virtual portion: 2 cr

Mode of delivery: Distance learning

Unit: SeAMK Hospitality Management

Campus: SeAMK Seinäjoki, Frami

Teaching languages: Finnish

Degree programmes: Degree Programme in Food and Hospitality

Teachers: Anu Latva-Reinikka; Kaija Nissinen

Groups: RESTO23
Bachelor of Hospitality Management, Full-time studies; MRESTO24
Bachelor of Hospitality Management, Part-time studies

Course: CA00CX26

Evaluation scale

1-5

Objective

Students can explain the methods to research food consumption. They are able to follow the development of the nutrition field and apply the latest research knowledge and information to their work. He is able to assess the reliability of nutrition information.

Content

Methods of food consumption research
Nutrition information retrieval
Current topics in the field of nutrition

Materials

Mutanen, M., Niinikoski, H., Schwab, U., & Uusitupa, M. (toim.). (2021) Ravitsemustiede (8. p.). Kustannus OY DUODECIM.

Teaching methods

On-line learning, lectures, guided exercises

Exam schedules

On-line exam. Timing will be announced in the beginning of the course

Student workload

work amount 54 h
- lectures 10 h
- independent working 44 h

Assessment criteria, satisfactory (1)

The student can name research methods for food consumption. The student is able to occasionally assess the reliability of the nutrition information. He/she is also occasionally able to do information retrieval with reliable content. The student is able to summarize nutrition researches and is able to apply the latest nutrition knowledge in his/her work in some respects. Student shows interest in nutrition research. The student can follow the instructions and the given schedule in some respects.

Assessment criteria, good (3)

The student can name research methods for food consumption. The student is able assess the reliability of the nutrition information. He/she is also able to do information retrieval with reliable content. The student is able to summarize nutrition researches and is mostly able to apply latest nutrition knowledge in his/her work. Students are aware of the need for development in their own activities and perceive development opportunities. He/she demonstrates insight and ability to analyze his/her own work. The student can follow the instructions and the given schedule in large part.

Assessment criteria, excellent (5)

The student can name research methods for food consumption. The student is able assess the reliability of the nutrition information. He/she is also able to do information retrieval with reliable content. The student is able to summarize nutrition researches and is able to apply latest nutrition knowledge in his/her work by justifying decisions made. Students are initiative and have the capacity to apply what they learn to practice. Students are able to develop their own and work community activities. The student can precisely follow the instructions and the given schedule.

Qualifications

Food and nutrition
Nutrition quality in food services