Nutrition
| Structure Type: | Course |
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| Code: | KG09AIHE315 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 2.0 points |
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| Responsible Teacher: | Palo, Raija |
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| Language of Instruction: | Finnish |
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Learning Outcomes
COMPETENCE IN HEALTH PROMOTION, COUSELLING AND MENTORING COMPETENCE
The 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 newer. WSOY (assigned parts).
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, independent study
Assessment Criteria
Grading will be announced during the course.
Assessment Methods
Active participation, examination
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