Health aspects in food production 2 (2cr)

Objective

- Students will utilise their knowledge of nutrition 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 for specific groups and be able to apply them in practice. Students will be able to take into account food and nutrition toxicological issues.

Content

- Nutrition recommendations
- Using food and the nutrition of people in various age groups
- Food and nutritional toxicology

Materials

Aro, A. (toim.) 2012. Ravitsemustiede. Duodecim. Soveltuvin osin.
Korkeala, H. (toim) 2007. Elintarvikehygienia, ympäristöhygienia, elintarvike ja ympäristötoksikologia. WSOY Oppimateriaalit Oy. Soveltuvin osin
Terveyttä ruoasta! Suomalaiset ravitsemussuositukset 2014. VRN. Saatavuus: http://www.ravitsemusneuvottelukunta.fi/files/attachments/fi/vrn/ravitsemussuositukset_2014_fi_web.2.pdf.
Ravitsemussuositukset ikääntyneille: https://www.evira.fi/globalassets/vrn/pdf/ikaantyneet.suositus-3.pdf
Ravitsemussuositukset erillisryhmille
Muu jaksolla osoitettu materiaali.

Teaching methods

Luennot, ryhmä- ja harjoitustyöt, verkkotyöskentely

Student workload

54 h

Assessment criteria, satisfactory (1)

5
Students can apply their knowledge of nutrition when developing food services and foodstuffs.
Students can apply the Finnish nutrition recommendations for specific groups and realize the goals of them in practice.
Students can compare foods as sources of the nutrients and they are able to take into account food toxicology issues.
3
Students can interpret their knowledge of nutrition when developing food services and foodstuffs. Students can recognize the Finnish nutrition recommendations for specific groups and realize the goals of them in practice.
Students can interpret foods as sources of the nutrients and they are able to take into account food toxicology issues.
1
Students can recognize their knowledge of nutrition when developing food services and foodstuffs.
Students can name some of the Finnish nutrition recommendations for specific groups and can put them in practice.
Students can give examples of food as sources of the nutrients and are able to name toxicology risks related to food.

Qualifications

Participation in the study module Health aspects in food production 1