Health aspects in food production

Structure Type: Course
Code: KI15BRPT015
Type: Compulsory
Level: Bachelor
Credits: 6.0 points
Responsible Teacher: Nuotio, Liisa
Teacher Team: Putula-Hautala, Eija ; Eromäki, Hillevi
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
PALVELUJ-2013   1 autumn   6.0   2013-09-01   2013-12-31  

Learning Outcomes

- Students will utilise their knowledge of nutrition and the relationship between food and health when choosing ingredients and compiling various types of menus. They will be familiar with the Finnish nutrition recommendations and apply them in practice. Students will understand food as the origin of nutrients and consider chemical and physical phenomena in food preparation.

Student's Workload

- 162 h (lectures 33 %, exercises 50 %, self-access learning 17 %)

Prerequisites / Recommended Optional Courses

No previous studies are required.

Contents

- Food as the origin of nutrients and as a factor in good health
- Nutritional recommendations
- Using food and the nutrition of people in various age groups
- Dietetics
- Special qualities of various food product groups
- Chemical and physical phenomena in food preparation

Recommended or Required Reading

- Parkkinen, K. ja Sertti, P. 2008. Avain ravitsemukseen.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=85967

- Suomalaiset ravitsemussuositukset - ravinto ja liikunta tasapainoon. 2005. VRNK
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=67330

- Parkkinen, K. ja Rautavirta, K. 2010. Utelias kokki. Elintarviketietoa ruoanvalmistajalle. Restamark Oy. Vantaa.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=95735

- Häikiö, I., Kahila, L., Ratilainen, A. & Ängeslevä, T. KEFY. WSOY. 2008.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=84653

- Hopia A.2014.Kasvikset kattilassa.

- Other material to be announced during the course.

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lecture, group work and assignments

Assessment Criteria

5
Students can apply their knowledge of nutrition and the relationship between food and health when choosing ingredients and compiling various types of menus.
Students can apply the Finnish nutrition recommendations and realizing of the goals of them in practice.
Students can compare foods as sources of the nutrients and can calculate and estimate personal nutrition intake from the food
Students can explain chemical and physical phenomena in food preparation
3
Students can interpret their knowledge of nutrition and the relationship between food and health when choosing ingredients and compiling various types of menus.
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 and can calculate personal nutrition intake from the food
Students can interpret chemical and physical phenomena in food preparation
1
Students can recognize their knowledge of nutrition and the relationship between food and health when choosing ingredients and compiling various types of menus and personal nutrition.
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 and understand personal nutrition intake from the food
Students can name chemical and physical phenomena in food preparation

Assessment Methods

- examinations 50 %, written exercises 45 %, active participation 5 %

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