Foods and Nutrition (5 cr)

Objective

The student is able to name what substances the food consists of (water, carbohydrates, fat, proteins, minerals and vitamins).
The student is able to tell what nutrition recommendations are. Also, s/he is familiar with the sustainable food choices.
The student is able to name the most common types of special diets.
Student is able to produce nutritional labelling on packaging, and s/he is able to apply for information about legislation related to the field.
The student can tell what GMO foods are and how their sales are controlled.
The student knows the main features of digestion from the metabolism and energy production perspective.

Content

Sustainable food nutrition.
Structures of carbohydrates, fats and proteins, and their function in cells and as food nutrients. Water in food.
Main metabolic pathways from the digestion point of view.
Nutritional recommendations. Special diets.
Nutritional content and labelling.
GM foods and their control.

Location and time

Leiritie 1, Myyrmäki campus, 1st period

Materials

Lectures
Laboratory work instructions
Seminar presentations
Books (finnish):
Duodecim, Ravitsemustiede, 8. painos 2021
WSOYPro, Ihmisen Ravitsemus, 10. painos 2010
Opetushallitus, Biogeeni – Ammatillista biokemiaa ja geenitekniikkaa, 2012
SanomaPro, Ravitsemustaito, Fågelholm et al.

Teaching methods

Lectures
Laboratory work
Group work
Group work seminar, participation and presentation
Exam

Exam schedules

October 8th, 12-14 PM, MMB101
Information about the re-exam opportunity will be provided after the first exam in October.

Student workload

Lectures according to the schedule
Laboratory work in groups according to the schedule (2 x 4 hours per group)
Laboratory report of main results
Group work, preparation of seminar presentation
Exam preparation

Content scheduling

OMA course schedule
Course plan, which will be published at the KICK OFF event

Further information

Course KICK OFF -event Tue 20.8. 12-14 PM, MMB101.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment criteria, good (3)

The student is able to
- demonstrate an understanding of concepts and professional knowledge in the field
- estimate and limit the amount of information needed
- operate well in typical professional duties and contexts

Assessment criteria, excellent (5)

The student is able to
- use the concepts and knowledge of the field systematically
- evaluate and use various information sources
- apply professional information in professional assignments
- act independently and responsibly in professional contexts

Assessment criteria, approved/failed

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment methods and criteria

-Participation in laboratory work is mandatory. Absences can be compensated in other lab groups. One absence is allowed for valid reasons, but it results in -10 points from the total course points (no compensatory tasks).
-Laboratory report of main results, 0-10p
-Exam, 0-60 points
-Group assignment/seminar presentation, 0-20 points
-Participation in seminars, 0-10 points
Total: 100 points

Course feedback, max 5 extra points
If more than 80% complete the course feedback (by the deadline of October 10th), all students will receive 5 extra points added to their total course points.
If more than 70% complete it, they will receive 3 extra points.
If more than 60% complete it, they will receive 1 extra point.

The passing threshold for the course is 40 points. The grade boundaries will be announced later.

Further information

Sisältää laboratoriotyöskentelyä.