Siirry suoraan sisältöön

Kestävä ravitsemus (5 cr)

Code: MMPR6170-3006

General information


Enrollment

01.11.2022 - 05.01.2023

Timing

13.03.2023 - 19.05.2023

Number of ECTS credits allocated

5 op

Virtual portion

5 op

Mode of delivery

Online learning

Unit

Liiketoimintayksikkö

Campus

Pääkampus

Teaching languages

  • Finnish

Seats

0 - 45

Degree programmes

  • Palveluliiketoiminta (AMK)

Teachers

  • Anne-Maria Raitio
  • Karoliina Väisänen

Groups

  • ZJA23KM
    Avoin AMK, marata
  • ZJK23KM
    Korkeakoulujen välinen yhteistyö, MARATA
  • ZJAMPT22SM
    Avoin AMK, marata, AMK-polut, palveluliiketoiminta, monimuotototeutus
  • MPT22SM
    Palveluliiketoiminnan tutkinto-ohjelma (AMK)
  • 15.05.2023 17:00 - 19:00, Kestävä ravitsemus MMPR6170-3006

Objective

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

Location and time

E-learning in a learning environment (Moodle).

Oppimateriaali ja suositeltava kirjallisuus

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 schedules

The course includes an exam.

Vaihtoehtoiset suoritustavat

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

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

Assessment criteria, approved/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.