Nutrition
| Structure Type: | Course |
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| Code: | KFG11BENVO4 |
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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: | Hietaniemi, Elina |
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| Teacher Team: | Eromäki, Hillevi |
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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 |
| VANTYO-2013 |
1 autumn |
2.0 |
2013-09-01 |
2013-12-31 |
| VANTYO-2014 |
1 autumn |
2.0 |
2014-09-01 |
2014-12-31 |
Learning Outcomes
Students will learn the basics of good nutrition and understand the importance of nutrition in older people's health promotion and prevention and treatment of illnesses. Students learn to assess older people's nutritional status, detect risks of malnutrition and problems with eating in varous living environments and in the context of diseases. Students will know how to plan and implement common diets for sick older people.
Student's Workload
Total of 54 hours, including 20 hours in the classroom and 34 hours of independent study.
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
Basics of nutrition and common special diets.
Nutrition as part of health promotion and rehabilitative care.
Special features in older people's nutrition; need for energy and nutrients. Assessing the nutritional status (MNA) and intensive nutrition care.
Recommended or Required Reading
Ihmisen ravitsemus. Haglund, B., Huupponen, T. ja Ventola, A-L. 2011, WSOYpro. Osoitetut kohdat. Availability: http://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=91617
Suomalaiset ravitsemussuositukset. VRN. 2005. Availability:
http://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=67330
Ravitsemushoito. 2010. Valtion ravitsemusneuvottelukunta 2010. Osoitetut kohdat. Availability: http://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=94515
Ravitsemussuositukset ikääntyneille. Valtion ravitsemusneuvottelukunta.2010. Availability: http://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=92396
Other material selected by the lecturer.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, assignments, study visit
Assessment Criteria
Grade 5
Students know how to apply their knowledge of human nutrition and of interaction between health and nutrition to ensure older people's good nutritional status. Students apply nutrition guidelines in practice and compare foods as sources of nutrients, paying attention to the special needs of older people. Students are able to plan and counsel people on common special diets. They are able to detect risks of malnutrition. They can independently assess older people's nutritional status, interpret the results and apply their knowledge to intensify nutrition care in practice.
Grade 3
Students know how to interpret their knowledge of human nutrition and of interaction between health and nutrition to ensure older people's good nutritional status. Students are aware of the goals defined in nutrition guidelines and know the meaning of food as a source of nutrients, paying attention to the special needs of older people. Students are able to counsel people on common special diets. They know about the risks of malnutrition and are able to take action to intensify nutrition care.
Grade 1
Students know about the interaction between older people's nutrition and health. They know the nutrition guidelines for older people and are able to name their major goals. Students know the meaning of food as a source of nutrients, paying attention to the special needs of older people. They are able to name risk factors related to malnutrition. Students are able to take action to intensify nutrition care and they know the most common special diets.
Assessment Methods
Active participation, exam
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