Food and nutritionLaajuus (3 ECTS)

Objective

Upon completing the course, the student understands the basics of nutrition, the composition and nutritional value of food, and knows the key aspects of digestion and metabolism.
He/she can interpret food packaging labels and nutrition claims and apply dietary recommendations and special diets.
Additionally, the student comprehends the principles of a sustainable and healthy diet from the perspectives of circular economy and environmental sustainability.

Content

• Basics of nutrition: macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals) and their significance for health.
• Food claims and packaging labels.
• Dietary recommendations and special diets: national and international guidelines, as well as the nutritional needs of special groups (e.g., celiac disease, allergies…).
• Food composition and nutritional value.
• Fundamentals of digestion from a metabolic perspective.
• Sustainable and healthy diet: circular economy, food waste reduction, and environmentally friendly food choices.

Qualifications

Food Chemistry
World of Microbes

Assessment criteria, satisfactory (1)

•Basic knowledge of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Fundamental understanding of the role of water in foods.
• Awareness of the key metabolic pathways from the perspective of digestion.
• General understanding of sustainable nutrition, dietary recommendations, and some special diets.

Assessment criteria, good (3)

• A more detailed understanding of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• A deeper comprehension of the significance of water in foods.
• More detailed knowledge of the key metabolic pathways from the perspective of digestion.
• A comprehensive understanding of sustainable nutrition, dietary recommendations, and special diets.

Assessment criteria, excellent (5)

• Excellent mastery of the structures and functions of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Deep and versatile understanding of the diverse role of water in foods.
• Comprehensive insight into the key metabolic pathways from the perspective of digestion.
• Profound expertise in sustainable nutrition, dietary recommendations, and special diets.

Assessment criteria, approved/failed

•Basic knowledge of the structures of carbohydrates, fats, and proteins and their reactions in food preparation processes.
• Fundamental understanding of the role of water in foods.
• Awareness of the key metabolic pathways from the perspective of digestion.
• General understanding of sustainable nutrition, dietary recommendations, and some special diets.