Ravitsemusoppi (B0093), 3 op

Basic information

Course name:	Ravitsemusoppi Nutrition
Course Winha code:	B0093
Kurre acronym:	Ravitsemus
Credits:	3
Type and level of course:	Professional studies
Year of study, semester or study period:	3.year
Implementation:	Spring semester, 3.period
Semester:	0607
Language of tuition:	Suomi
Teacher:	Riitta Lehtinen
Final assessment:	Grading scale (0-5)

Descriptions

Prerequisites

Food Chemistry

Course contents (core content level)

The role of different nutrients in a person?s system. The nutrients are hydrocarbons especially dietary fiber, fats especially the quality of fats and cholesterol, proteins, vitamins and minerals. Digestion and absorption. Energy intake and expenditure. The amount of nutrients in different foodstuffs. The effect of food processing on nutrients. A healthy person?s health promoting diet compared to average Finnish diet.

Course contents (additional)

Deeper understanding of the core course contents mentioned above
and application of these to more different situations.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands the importance of different nutrients in a person?s system and knows, what nutrients are in different foodstuffs. The student understands, how different food processing methods affect on the nutrient contents of food. The student knows weaknesses and strengths of his/her diet.

Core content level learning outcomes (skills)

After completion of this course the student can use nutrient calculation program Nutrica to find out knowledge on nutrients in foods and to give diet recommendations.

Teaching and learning strategies

Class room teaching: 28 h
Laboratory exercises: 15 h
Project: 10 h
Exam: 3 h
Student individual workload (student workload analysis carried out 1/06): 38 h
Total: 93 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Written report of every laboratory work as well as project work and the final examination must be accepted.

Related competences of the degree programme

International and intercultural skills
Product development and project skills
Safety and quality skills
Expertise in living and other biological materials
Technological and economical skills in bio and food processes and in production systems
Economical Skills
Ethical and Ecological Skills
Theoretical basis and mathematical and science skills
Interdisciplinary
Information acquisition skills and adaptation of new knowledge
Communication and interpersonal skills
Entrepreneurial, business and leadership skills