Advanced nutrition studies (5cr)

Objective

Students will understand the structures of energy nutrients and the essential reactions in the body associated with metabolism. They will be familiar with the anatomy and physiology related to food consumption. They will be able to estimate the adequacy of the nutrient supply and to plan special diet meals and menus. They are familiar with the special food stuffs available in the market. The students will be able to follow the development of the field and to apply the latest information to their work.

Content

- digestive system and phases of digestion
- absorption of nutrients
- regulation of food intake
- energy nutrients and their metabolic reactions in the body.
- digestive/ metabolic routes of the energy producing nutrients
- malnutrition
- the most common special diets and special diet products

Materials

Aro A, Mutanen M, Uusitupa M (toim.). Ravitsemustiede. Duodecim 2012.
Nienstedt, W., Hänninen, O. & Arstila, A. Ihmisen fysiologia ja anatomia.
Ravitsemushoito. Suositus sairaaloihin, terveyskeskuksiin, palvelu- ja hoitokoteihin sekä kuntoutuskeskuksiin. 2010. Valtion ravitsemusneuvottelukunta. Helsinki: Edita Prima Oy.
Voutilainen, E., Fogelholm, M. & Mutanen, M. 2015. Ravitsemustaito. 1. painos. Helsinki: Sanoma Pro Oy.
Other material as indicated during the course.

Teaching methods

Luennot, harjoitustyöt, oppimistehtävä, verkko-opiskelu, tentti.

Student workload

135h, josta kontaktiopetusta ??

Assessment criteria, satisfactory (1)

5
Students are able to interpret the structures of the energy nutrients and their metabolism in the system.
They can explain and compare the anatomy and physiology of the utilization of the food.
Students can motivate and plan the most common special diets and they know well different special products on the market. They are able to follow the development of the field and apply the latest knowledge.
3
Students undestand the structures of the energy nutrients and their metabolism in the system.
They know the anatomy and physiology of the utilization of the food.
They can plan the most common special diets and they know different special products on the market. They are able to follow the development of the field and apply the latest knowledge.
1
Students recognize the structures of the energy nutrients and their metabolism in the system.
They can name the anatomy and physiology of the utilization of the food.
They know the most common special diets and can name some special products on the market. They are able follow the development of the field.

Qualifications

Food service production
Health aspects in food production