Foodstuffs in Nutrition (5cr)

Objective

Students are familiar with the special qualities of various food groups. They will understand food as the origin of nutrients and consider chemical and physical phenomena in food preparation. Students are familiar with the finnish Nutrition recommendations and are capable to implement them in practice.

Content

- Special qualities of various food product groups
- Food as the origin of nutrients
- Chemical and physical phenomena in food preparation
- Food as a source of nutrients
- Nutrition recommendations

Materials

Parkkinen, K. ja Rautavirta, K. 2010. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Restamark Oy. Vantaa. (tai uudempi painos)
Hopia, A. ja Lehtovaara, T. 2015. Kasvikset kemistin keittiössä. Minerva Kustannus Oy.
Helldán, A., Raulio, S., Kosola, M., Tapanainen, H., Ovaskainen, M-L. ja Virtanen, S. 2013. Finravinto 2012 -tutkimus - The National FINDIET 2012 Survey. Raportteja 16/2013. THL. Saatavilla: http://urn.fi/URN:ISBN:978-952-245-951-0
Häikiö, I., Kahila, L., Ratilainen, A. & Ängeslevä, T. KEFY. WSOY. 2013.
Other material to be announced during the course

Teaching methods

Online studying; practical work, assignments, discussion tasks, Moodle-exam.

Student workload

135 h

Assessment criteria, satisfactory (1)

Students can recognize their knowledge when choosing ingredients and compiling various types of menus. Students can give examples of food as sources of the nutrients and understand nutrition intake from the food. Students can name chemical and physical phenomena in food preparation. Students are familiar with the national Nutrition recommendations and implementation of these in practise.

Assessment criteria, good (3)

Students can interpret their knowledge when choosing ingredients and compiling various types of menus. Students can interpret foods as sources of the nutrients and can calculate nutrition intake from the food. Students can interpret chemical and physical phenomena in food preparation.

Students are familiar with the national nutrition recommendations and implementation of these in practise

Assessment criteria, excellent (5)

Students can apply their knowledge when choosing ingredients and compiling various types of menus. Students can compare foods as sources of the nutrients and can calculate and estimate nutrition intake from the food. Students can explain chemical and physical phenomena in food preparation.
Students are familiar with the national nutrition recommendations and implementation of these in practise

Qualifications

No previous studies are required.

Further information

The ending date of the course is June 30, but the tasks can be returned to Moodle until the end of July.