Curricula

Objectives

The object of the course
After completing this course, you will have comprehensive understanding of nutrition. The purpose is to provoke interest towards nutrition studies.

Course competence
Sustainable food system comptence

The learning objectives of the course
You know the effects of nutrition on well-being and health. You know the most essential nutritional factors affecting the public health of Finns. You can critically analyze nutrition marketing. You recognize the nutrient contents of basic foods and their effect on the diet. You know how to calculate basic nutrients and can apply the calculation to nutritional recommendations.

Content

Nutrition in Finland
Food and nutrition
Nutrition quality
Nutrition marketing
Specialised nutrition

Time and location

E-learning in a learning environment (Moodle).

Learning materials and recommended literature

Nutrition and food recommendations: https://www.ruokavirasto.fi/en/themes/healthy-diet/nutrition-and-food-recommendations/

Ravitsemustaito; Voutilainen, Fogelholm, Mutanen (2015)

Teaching methods

Webinars
Individual work
Aquarium conversation

Exam dates and retake possibilities

The course includes an exam.

Alternative completion methods

Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.

Student workload

The scope of the course is 5 cr or 135 hours.


Webinars 5 h
Videos 10 h
Individual assignments 80 h
Book analysis group converstation 40 h

Further information for students

The completion of the course (passed / failed) is assessed on the basis of individual and group assignments.
Peer feedback, peer review
Self-assessment

Evaluation scale

Pass/Fail

Evaluation criteria, pass/failed

You recognize the connection between nutrition and well-being and health. You recognize the importance of food and nutritional quality. You recognize the most common special diets. You understand the principles of nutrition marketing.

Objectives

The object of the course
After completing this course, you will have comprehensive understanding of nutrition. The purpose is to provoke interest towards nutrition studies.

Course competence
Sustainable food system comptence

The learning objectives of the course
You know the effects of nutrition on well-being and health. You know the most essential nutritional factors affecting the public health of Finns. You can critically analyze nutrition marketing. You recognize the nutrient contents of basic foods and their effect on the diet. You know how to calculate basic nutrients and can apply the calculation to nutritional recommendations.

Content

Nutrition in Finland
Food and nutrition
Nutrition quality
Nutrition marketing
Specialised nutrition

Time and location

Lesson in Rajakadulla.

Learning materials and recommended literature

Nutrition and food recommendations: https://www.ruokavirasto.fi/en/themes/healthy-diet/nutrition-and-food-recommendations/

Ravitsemustaito; Voutilainen, Fogelholm, Mutanen (2015)

Teaching methods

Lectures
Pairwork
Individual work

Exam dates and retake possibilities

There is no separate exam for the course.

Alternative completion methods

Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.

Student workload

The scope of the course is 5 cr or 135 hours.

Lectures 25 hours
Pairwork 30 hours
Nutrition assigments 35 hours
Individual work 45 hours

Content scheduling

Nutrition and health
Nutrition science and research
Climate change and nutrition
Sustainable diet
Sustainable development solutions and innovations
Special diets

Further information for students

The completion of the course (passed / failed) is assessed on the basis of individual and pair assignments.
Guiding feedback, developmental evaluation
Peer feedback
Self-assessment

Evaluation scale

Pass/Fail

Evaluation criteria, pass/failed

You recognize the connection between nutrition and well-being and health. You recognize the importance of food and nutritional quality. You recognize the most common special diets. You understand the principles of nutrition marketing.

Objectives

The object of the course
After completing this course, you will have comprehensive understanding of nutrition. The purpose is to provoke interest towards nutrition studies.

Course competence
Sustainable food system comptence

The learning objectives of the course
You know the effects of nutrition on well-being and health. You know the most essential nutritional factors affecting the public health of Finns. You can critically analyze nutrition marketing. You recognize the nutrient contents of basic foods and their effect on the diet. You know how to calculate basic nutrients and can apply the calculation to nutritional recommendations.

Content

Nutrition in Finland
Food and nutrition
Nutrition quality
Nutrition marketing
Specialised nutrition

Time and location

E-learning in a learning environment (Moodle).
23.05.2022 - 31.07.2022, 4x1,5h and 1x4h

Learning materials and recommended literature

Plates, pyramids, planet – Developments in national healthy and sustainable dietary guidelines: a state of play assessment http://www.fao.org/3/a-i5640e.pdf
Unravelling The Food-Health Nexus http://www.ipes-food.org/images/Reports/Health_FullReport.pdf WHO Report of the Commission on Ending ChildhoodObesity https://tinyurl.com/yb9gdxd5

Nutrition and food recommendations: https://www.ruokavirasto.fi/en/themes/healthy-diet/nutrition-and-food-recommendations/

Ravitsemustaito; Voutilainen, Fogelholm, Mutanen (2015)

Teaching methods

lectures
teamwork
book analysis in a reading circle / report on workplace nutrition, campaign planning, implementation
personal, reflective analysis
onlive course (special diets)
seminars

Exam dates and retake possibilities

There is no separate exam for the course.

Alternative completion methods

Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.

Student workload

The scope of the course is 5 cr or 135 hours.

lectures and quidance 27h
group work 21 h
book analysis in the reading circle report / on workplace nutrition, campaign planning, implementation33 h
personal, reflective analysis 54 h

Content scheduling

Nutrition and health
Nutrition science and research
Climate change and nutrition
Sustainable diet
Sustainable development solutions and innovations
Special diets

Further information for students

The completion of the course (passed / failed) is assessed on the basis of individual and group assignments.
Guiding feedback, developmental evaluation
Peer feedback, peer review
Self-assessment

Evaluation scale

Pass/Fail

Evaluation criteria, pass/failed

You recognize the connection between nutrition and well-being and health. You recognize the importance of food and nutritional quality. You recognize the most common special diets. You understand the principles of nutrition marketing.

Objectives

The object of the course
After completing this course, you will have comprehensive understanding of nutrition. The purpose is to provoke interest towards nutrition studies.

Course competence
Sustainable food system comptence

The learning objectives of the course
You know the effects of nutrition on well-being and health. You know the most essential nutritional factors affecting the public health of Finns. You can critically analyze nutrition marketing. You recognize the nutrient contents of basic foods and their effect on the diet. You know how to calculate basic nutrients and can apply the calculation to nutritional recommendations.

Content

Nutrition in Finland
Food and nutrition
Nutrition quality
Nutrition marketing
Specialised nutrition

Time and location

E-learning in a learning environment (Moodle).
17.01.2022 - 30.03.2022

Learning materials and recommended literature

Plates, pyramids, planet – Developments in national healthy and sustainable dietary guidelines: a state of play assessment http://www.fao.org/3/a-i5640e.pdf
Unravelling The Food-Health Nexus http://www.ipes-food.org/images/Reports/Health_FullReport.pdf WHO Report of the Commission on Ending ChildhoodObesity https://tinyurl.com/yb9gdxd5

Nutrition and food recommendations: https://www.ruokavirasto.fi/en/themes/healthy-diet/nutrition-and-food-recommendations/

Ravitsemustaito; Voutilainen, Fogelholm, Mutanen (2015)

Teaching methods

lectures
teamwork
book analysis in a reading circle / report on workplace nutrition, campaign planning, implementation
personal, reflective analysis
onlive course (special diets)
seminars

Exam dates and retake possibilities

There is no separate exam for the course.

Alternative completion methods

Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.

Student workload

The scope of the course is 5 cr or 135 hours.

lectures 27h
group work 21 h
book analysis in the reading circle report / on workplace nutrition, campaign planning, implementation33 h
personal, reflective analysis 54 h

Content scheduling

Nutrition and health
Nutrition science and research
Climate change and nutrition
Sustainable diet
Sustainable development solutions and innovations
Special diets

Further information for students

The completion of the course (passed / failed) is assessed on the basis of individual and group assignments.
Guiding feedback, developmental evaluation
Peer feedback, peer review
Self-assessment

Evaluation scale

Pass/Fail

Evaluation criteria, pass/failed

You recognize the connection between nutrition and well-being and health. You recognize the importance of food and nutritional quality. You recognize the most common special diets. You understand the principles of nutrition marketing.