Health aspects in food production 1 (3cr)
Code: KI15BRPT024-3003
General information
- Enrollment
- 12.04.2017 - 15.10.2017
- Registration for the implementation has ended.
- Timing
- 11.09.2017 - 28.10.2017
- Implementation has ended.
- Number of ECTS credits allocated
- 3 cr
- Local portion
- 3 cr
- Mode of delivery
- Contact learning
- Degree programmes
- Bachelor of Engineering, Food Processing and Biotechnology
- Teachers
- Anu Latva-Reinikka
- Eija Putula-Hautala
- Mari Kinnunen
- Course
- KI15BRPT024
Objective
- Students will utilise their knowledge of nutrition and the relationship between food and health when developing food services and foodstuffs. They will utilise the knowledge also when compiling their own diet. Students will be familiar with the Finnish nutrition recommendations and be able to apply them in practice. Students will understand food as the origin of nutrients.
Students will learn to use the library and information services at Seinäjoki University of Applied Sciences and to use sources of information for the study field.
Content
- food as the origin of nutrients and as a factor in good health
- nutrition recommendations
- nutrition in prevention and treatment of national diseases
- information sources and databases in the field of nutrition, evaluation and development of information search, use and development of information
Teaching methods
- Lectures, group work and assignments
Assessment criteria, satisfactory (1)
5
Students can apply their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet.
Students can apply the Finnish nutrition recommendations and realizing of the goals of them in practice.
Students can assess and compare foods as sources of the nutrients
Students can interpret their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet. Students can recognize the Finnish nutrition recommendations and realizing of the goals of them in practice.
Students can interpret foods as sources of the nutrients.
1
Students can recognize their knowledge of nutrition and the relationship between food and health when developing food services, foodstuffs and compiling their own diet.
Students can name some of the Finnish nutrition recommendations and can put them in practice.
Students can give examples of food as sources of the nutrients.
Qualifications
No previous studies are required.