BIP Sustainable Nutrition and Food Education (3cr)

Evaluation scale

1-5

Objective

‒ Students identify dietary habits and cultural habits and food education as part of the field of health promotion.
‒ Students can name which national and international sustainability guidelines affects the dietary habits.
‒ Students are able to translate all the gathered information into practice for primary school children.

Content

‒ Sustainable nutrition
‒ Preschool children’s nutrition guidelines
‒ Food cultures
‒ Food education
‒ Excursions to food service, food industry or R&I
‒ Food preparation in Prikka studio kitchen

Assessment criteria, approved/failed

Pass :
Student takes in consideration cultural, environmental and primary school children's nutrition questions and health promotion together. Student can apply increased understanding of food cultures, sustainability and food education when analysing customers and developing service processes. Student is able to work constructively in a group and communicate in international context. Student utilises technology, digitalisation and food preparation in work.

Fail :
The student does not achieve the learning objectives of the course at an acceptable level (Pass-level) and does not complete the assignments according to the given instructions.