Health aspects in food production

Structure Type: Course
Code: KI15BRPT023
Type: Compulsory
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Eromäki, Hillevi
Teacher Team: Eromäki, Hillevi ; Latva-Reinikka, Anu
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
BIOEL-2015   1 autumn   1.0   2015-08-01   2015-12-31  
BIOEL-2015   1 spring   2.0   2016-01-01   2016-07-31  
BIOEL-2015   2 autumn   2.0   2016-08-01   2016-12-31  
PALVELUJ-2015   1 autumn   1.0   2015-08-01   2015-12-31  
PALVELUJ-2015   1 spring   2.0   2016-01-01   2016-07-31  
PALVELUJ-2015   2 autumn   2.0   2016-08-01   2016-12-31  

Learning Outcomes

Students will utilise their knowledge of nutrition and the relationship between food and health when developing food services and foodstuffs. They will utilise the knowledge also when compiling their own diet. Students will be familiar with the Finnish nutrition recommendations and be able to apply them in practice. Students will understand food as the origin of nutrients and they will be able to take into account food and nutrition toxicological issues. Students are able to use the services of the library and to utilise the information sources of their own field.

Student's Workload

- 135 h (lectures 30 %, exercises 50 %, self-access learning 20 %)

Prerequisites / Recommended Optional Courses

No previous studies are required.

Contents

- food as the origin of nutrients and as a factor in good health
- nutrition recommendations
- food intake in Finland and the nutrition of people in various age groups
- prevention and care of the most common nutrition-related diseases
- food and nutritional toxicology
- information sources of the field, evaluation and developing of the information retrieval, evaluation and use of the information

Recommended or Required Reading

Aro, A. (toim.) 2012. Ravitsemustiede. 4. uud. p. Helsinki: Kustannus Oy Duodecim. Soveltuvin osin.
Korkeala, H. (toim) 2007. Elintarvikehygienia, ympäristöhygienia, elintarvike ja ympä-ristötoksikologia. Helsinki: WSOY Oppimateriaalit Oy. Soveltuvin osin
Ravitsemussuositukset ikääntyneille. 2010. Valtion ravitsemusneuvottelukunta. 2. pai-nos. Helsinki: Edita Prima Oy.
Terveyttä ruoasta! Suomalaiset ravitsemussuositukset 2014. VRNK . Saatavuus: http://www.ravitsemusneuvottelukunta.fi/files/attachments/fi/vrn/ravitsemussuositukset_2014_fi_web.2.pdf.
Voutilainen, E., Fogelholm, M. & Mutanen, M. 2015. Ravitsemustaito. 1. painos. Hel-sinki: Sanoma Pro Oy
Muu jaksolla osoitettu materiaali.

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures, group work and assignments

Assessment Criteria

5
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 compare foods as sources of the nutrients and they are able to take into account food toxicology issues.
The student can approach his information needs from different points of view and he can search for information independently. The student can compare and estimate critically the found information and he can apply SeAMK's instruction of written work.

3
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 and they are able to take into account food toxicology issues. The student can compare and estimate critically the found information and he can apply SeAMK's instruction of written work.

1 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 and are able to name toxicology risks related to food.
Studens can name some examples of headwords of the subject and they know the basic use of data bases. He can mechanically use SeAMK's instruction of written work.

Assessment Methods

Examinations, written exercises, active participation

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