Kestävä ruokajärjestelmä ja ravitsemus (5cr)

Evaluation scale

0-5

Content scheduling

Finnish food culture
Sustainable food system
Finnish nutrition
Nutrition quality
Nutrition communications

Objective

The object of the course
After completing this course, you will have comprehensive understanding of food system and nutrition.

Course competence
Service Business
Sustainability


The learning objectives of the course
You know the concept of food system and European level effects on national level.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.

Content

Sustainable Food system
Nutrition in Finland
Nutrition quality
Nutrition marketing

Location and time

Online webinars in Zoom platform according to a schedule.
Participation in webinars requires a working camera, headphones, and a microphone.

Materials

Kestävän kehityksen tavoitteet - YK:n alueellinen tiedotuskeskus. Viitattu 22.4.2024. https://unric.org/fi/kestavan-kehityksen-tavoitteet/

Ruoka2030 - Ruokapoliittinen selonteko. 2017. Viitattu 22.4.2024. https://mmm.fi/documents/1410837/1923148/Ruokapoliittinen+selonteko+Ruoka2030/d576b315-41fe-4e9d-9d02-8462c5ae5895/Ruokapoliittinen+selonteko+Ruoka2030.pdf

Kestävää terveyttä ruoasta - kansalliset ravitsemussuositukset 2024

Teaching methods

Webinars
Independent study and and familiarization with course materials
Group assignments
Individual assignments

According to Jamk’s degree regulations (Section 18), the attendance of the course participants will be checked three weeks after the start date of the implementation. The student’s activity in the course must be evident during this time as described in the first webinar. If the student has not been active for three weeks from the start of the course implementation, the teacher will cancel the student’s registration in Peppi.

The use of AI in the course is allowed, and its use should be mentioned in accordance with the recommendations of Arene and the guidelines of Jamk. If necessary, the instructions for each learning assignment will provide further details on how AI may be utilized in completing the task.

Exam schedules

The course includes individual exams.

International connections

-

Completion alternatives

Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide

Further information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience

Student workload

Interactive webinars 10 hours
Unscheduled group working 54 hours
Unscheduled individual study and assignments 61 hours
Reflection 10 hours

In total 135 hours

Assessment criteria, satisfactory (1)

Satisfactory 1
You recognize the framework of sustainable gastronomy. You understand what is meant by gastronomy and the food system. You identify the UN Sustainable Development Goals and the dimensions of sustainability. You recognize the principles of food culture and nutrition communication.

Tyydyttävä 2:

Ymmärrät kestävän gastronomian viitekehyksen ja sen keskeiset käsitteet. Ymmärrät, mitä tarkoitetaan gastronomialla ja sekä kestävällä ruokajärjestelmällä/ruuan arvoketjulla. Ymmärrät ruokajärjestelmään liittyen YK:n kestävän kehityksen tavoitteet ja kestävyyden ulottuvuudet. Ymmärrät ravitsemustekijöitä ja niiden vaikutuksia.

Assessment criteria, good (3)

Good 3
You are able to describe the framework of sustainable gastronomy and its key concepts. You can explain what is meant by gastronomy and a sustainable food system/food value chain. You are able to explain the UN Sustainable Development Goals and the dimensions of sustainability in relation to the food system. You understand nutritional factors and can assess their impacts.
Excellent 4
You understand and apply the framework of sustainable gastronomy and its key concepts comprehensively. You understand and apply the meaning of gastronomy and a sustainable food system in relation to a sustainable food value chain. You understand and apply the UN Sustainable Development Goals and the dimensions of sustainability within the context of the food system. You understand and apply the role of systems thinking in promoting sustainability. You understand and apply the connection between nutrition and public health.

Assessment criteria, excellent (5)

Outstanding 5
You analyze and evaluate the framework of sustainable gastronomy and its key concepts, as well as the broad meaning of gastronomy and the sustainable food system in relation to a sustainable food value chain. You analyze and evaluate the UN Sustainable Development Goals and the dimensions of sustainability related to the food system, and are able to assess them in your own practices. You analyze and evaluate the significance and central role of systems thinking in sustainable development. You analyze and evaluate the effects of nutritional quality on public health from multiple perspectives. You analyze and evaluate nutrition information and nutrition communication in promoting well-being and health, with well-founded reasoning.