NutritionLaajuus (3 ECTS)

Objective

The student understands the role of different nutrients in a person’s system and also, is able to estimate the nutrient contents of different foods. The student understands how various food processing methods may affect on the nutrient contents of food. The student recognizes various special diets and knows what is meant by functional food.

Content

1. The nutrients (carbohydrates, fats, proteins, vitamins and minerals) and their contents in various foodstuffs. Digestion and absorption. Energy intake and usage. Nutrition recommendations.
2. The effect of food processing on the nutrients.
3. Special diets. Functional foods.

Assessment criteria, satisfactory (1)

1. The student understands the significance of different nutrients in a person’s system and also, is able to estimate/calculate the nutrient contents of different foods. The student knows the role of the nutrition recommendations.
2. The student understands how various food processing methods may affect on the nutrient contents of food.
3. The student is able to name various special diets and their main features. The student can explain what is meant by the functional food.

Assessment criteria, good (3)

1. The student is able to take a stance on the quality of nutritional properties of food.

2. The student is able to explain what might happen to the nutrients of foods in different processing steps.

3. The student can describe the main features of different kind of special diets. He/she can also compare different kinds of special diets. The student can describe what is meant by the functional food and is able to mention some examples of functional foods.

Assessment criteria, excellent (5)

1. The student can apply the knowledge he/she knows and is able to estimate critically (and in the light of the nutrition recommendations) the nutritional quality of foods.

2. The student can reflect on what kind of effects processing of foods has on the nutritional quality of food. He/she is able to choose those kind processes where the losses of nutrients are minimal.

3. The student can apply the knowledge he/she knows and is able to compare critically different kinds of diets. He/she knows the weaknesses and strengths of different diets. The student can reflect on functional foods from different perspectives.