Health aspects in food production 2

Structure Type: Course
Code: KI15BRPT025
Type: Compulsory
Level: Bachelor
Credits: 2.0 points
Responsible Teacher: Eromäki, Hillevi
Teacher Team: Eromäki, Hillevi ; Alanne, Soili
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
BIOEL-2016   2 spring   2.0   2018-01-01   2018-07-31  
PALVELUJ-2016   2 spring   2.0   2018-01-01   2018-07-31  

Learning Outcomes

- Students will utilise their knowledge of nutrition 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 for specific groups and be able to apply them in practice. Students will be able to take into account food and nutrition toxicological issues.

Student's Workload

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

Prerequisites / Recommended Optional Courses

Participation in the study module Health aspects in food production 1

Contents

- Nutrition recommendations
- Using food and the nutrition of people in various age groups
- Food and nutritional toxicology

Recommended or Required Reading

Nutrition Recommendations for specific groups
Availability: http://www.ravitsemusneuvottelukunta.fi/portal/en/nutrition+recommendations/

Korkeala, H. (toim) 2007. Elintarvikehygienia, ympäristöhygienia, elintarvike ja ympäristötoksikologia. Helsinki: WSOY Oppimateriaalit Oy. As applicable.

- Other material to be announced during the course.

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures, group work and assignments, internet based working

Assessment Criteria

5
Students can apply their knowledge of nutrition when developing food services and foodstuffs.
Students can apply the Finnish nutrition recommendations for specific groups and realize 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.
3
Students can interpret their knowledge of nutrition when developing food services and foodstuffs. Students can recognize the Finnish nutrition recommendations for specific groups and realize 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.
1
Students can recognize their knowledge of nutrition when developing food services and foodstuffs.
Students can name some of the Finnish nutrition recommendations for specific groups 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.

Assessment Methods

Examinations, written exercises, active participation

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