Health aspects in food production 1 (3cr)

Objective

Students are familiar with the special qualities of various food groups. Students are familiar with the Finnish Nutrition recommendations and are capable to implement them in practice.

Content

- Special qualities of various food product groups
- Foodstuff as the origin of nutrients
- Food as a source of nutrients and its effects on health
- Nutrients intake and eating habits in Finland
- Nutrition recommendations

Materials

Parkkinen, K. ja Rautavirta, K. 2010. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Restamark Oy. Vantaa. (tai uudempi painos)
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
Fogelholm M, Voutilainen E. 2015. Ravitsemustaito. SamonaPro.
Other material to be announced during the course.

Teaching methods

Lectures, learning tasks and assignments, practises, networking,

Student workload

81 h, (8 h contact lessons)

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 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.

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 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.

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 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.