Development of nutritional effect
| Structure Type: | Course |
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| Code: | KI15CRPK004 |
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| Type: | Elective |
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| Level: | Bachelor |
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| Credits: | 5.0 points |
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| Responsible Teacher: | Eromäki, Hillevi |
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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 |
| PALVELUJ-2013 |
2 autumn |
5.0 |
2014-09-01 |
2014-12-31 |
| PALVELUJ-2014 |
2 autumn |
5.0 |
2015-08-01 |
2015-12-31 |
| PALVELUJ-2015 |
3 autumn |
5.0 |
2017-08-01 |
2017-12-31 |
| PALVELUJ-2016 |
3 autumn |
5.0 |
2018-08-01 |
2018-12-31 |
Learning Outcomes
Students will be familiar the culture and the social and ideological backgrounds of food consumption, and they will use this knowledge in planning meals and menus. They can apply the recommendations for nutrition and diet among various age groups when planning and evaluating diets.
Students will be competent in developing health-promoting services with the awareness of safety, health and economics in that planning. In developing the nutritional quality of food services, he knows how to take advantage of the guidelines for the nutritional quality. They can evaluate the reliability of the researches and make use of the latest research in their work.
Student's Workload
135 h
Prerequisites / Recommended Optional Courses
Health aspects in food production (finished)
Advanced nutrition studies (participation)
Contents
• Factors affecting food consumption, food as a cultural and social phenomenum
• Nutritional goals on the national level, recommendations and programmes
• Familiarisation with and utilisation of field-related literature
• Project: improving nutritional quality
Recommended or Required Reading
To be announced at the beginning of the course.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, learning assignments, networking, independent development work
Assessment Criteria
5
Students are able to apply cultural, social and ideological factors of food usage in meal and menu planning.
They can use different dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
Students can develop welfare services for customers taking account of health factors, economy and safety. They are able to promote nutritional aspects in their working environment.
They can also utilize the latest knowledge and methods in their work and evaluate the reliability of the knowledge.
3
Students can explain cultural,social and ideological factors of food usage in meal and menu planning.
They recognize different dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
Students are able to realize welfare services for customers taking account of health factors, economy and safety. They are able to promote nutritional aspects in their working environment.
They are able to promote nutritional aspect in their working environment.
They are able to interpret nutrition facts and use the latest knowledge.
1
Students recognize cultural, social and ideological factors of food usage in meal and menu planning.
They know some dietary and nutrition recommendations when compiling special diets and evaluating nutritional quality.
Students can name welfare services for customers taking account of health factors, economy and safety.
They know some principles how to promote nutritional aspect in their working environment.
Assessment Methods
Active participation, book exam, assignments and project work
Further Information
• Two credits for R&D
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