Nutrition
| Structure Type: | Course |
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| Code: | KG09AIHE320 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 1.5 points |
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| Responsible Teacher: | Palo, Raija |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| HOITOTYO-2013SH |
1 spring |
1.5 |
2014-01-02 |
2014-07-31 |
| HOITOTYO-2013TH |
1 spring |
1.5 |
2015-01-02 |
2015-07-31 |
| SH-2014 |
1 spring |
1.5 |
2015-01-02 |
2015-07-31 |
| TH-2014 |
1 spring |
1.5 |
2016-01-01 |
2016-07-31 |
Learning Outcomes
COMPETENCE IN HEALTH PROMOTION, COUNSELLING AND MENTORING COMPETENCE
Students know and are able to explain the dietary care of prevalent diseases. They are able to plan, implement and evaluate special diets, and know the national hospital food guidelines.
Student's Workload
Will be announced at the beginning of the course.
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
The course discusses hospital food guidelines, diets for prevalent diseases and other special diets.
Recommended or Required Reading
Haglund, B. et al. 2001. Ihmisen ravitsemus. 6th edition or later. WSOY (assigned parts).
Availability:
http://tiny.cc/ecvnlx
http://tiny.cc/0cvnlx
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, independent study
Assessment Criteria
Grade pass
Students
- know and are able to explain the dietary care of prevalent diseases
- are able to plan, implement and evaluate special diets, and know the national hospital food guidelines
Assessment Methods
Active participation, examination
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