Nutrition
| Structure Type: | Course |
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| Code: | KG29AO06011 |
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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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| Teacher Team: | Salminen-Tuomaala, Mari |
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| Language of Instruction: | English |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| NURSING-2013FIN |
2 spring |
1.5 |
2015-01-02 |
2015-07-31 |
| NURSING-2013FOR |
2 spring |
1.5 |
2015-01-02 |
2015-07-31 |
Learning Outcomes
COMPETENCE IN HEALTH PROMOTION, COUSELLING AND MENTORING COMPETENCE
Students will learn to implement and explain dietary care for common diseases. They will learn to plan, implement and evaluate special diets, and learn the national hospital food guidelines.
Student's Workload
Will be announced at the beginning of the course.
Prerequisites / Recommended Optional Courses
No prerequisites
Contents
The course discusses hospital food guidelines, diets for common diseases and other special diets.
Recommended or Required Reading
Material selected by the lecturer.
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 and regular attendance and participation, examination.
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