Food and wellbeingLaajuus (5 cr)
Code: MR00DU45
Credits
5 op
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Enrollment
08.04.2024 - 21.04.2024
Timing
28.10.2024 - 20.12.2024
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Campus
Ecampus
Teaching languages
- Finnish
Seats
1 - 60
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Tiina Tuovinen
Teacher in charge
Tiina Tuovinen
Groups
-
MRMI24KVTourism and Service Business, online studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5
Enrollment
06.11.2023 - 17.11.2023
Timing
04.03.2024 - 30.04.2024
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Campus
Ecampus
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Tiina Tuovinen
Teacher in charge
Tiina Tuovinen
Groups
-
MRKT23SVTourism and service business, online studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5
Enrollment
06.04.2023 - 21.04.2023
Timing
30.10.2023 - 17.12.2023
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Campus
Ecampus
Teaching languages
- Finnish
Seats
20 - 70
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Hanna Pajari-Seppänen
- Tiina Tuovinen
Teacher in charge
Tiina Tuovinen
Groups
-
MRMI23KVTourism and Service Business, online studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5
Enrollment
07.11.2022 - 18.11.2022
Timing
06.03.2023 - 30.04.2023
Number of ECTS credits allocated
5 op
Virtual portion
5 op
RDI portion
1 op
Mode of delivery
Distance learning
Campus
Ecampus
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Hanna Pajari-Seppänen
- Tiina Tuovinen
Teacher in charge
Tiina Tuovinen
Groups
-
MRMI22SPTourism and Service Business, full-time studies
-
MRKT22SVTourism and service business, online studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5
Enrollment
06.04.2022 - 22.04.2022
Timing
24.10.2022 - 18.12.2022
Number of ECTS credits allocated
5 op
Virtual portion
5 op
RDI portion
1 op
Mode of delivery
Distance learning
Campus
Ecampus
Teaching languages
- Finnish
Seats
0 - 60
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Hanna Pajari-Seppänen
- Tiina Tuovinen
Teacher in charge
Hanna Pajari-Seppänen
Groups
-
MRMI22KVTourism and Service Business, online studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5
Enrollment
08.11.2021 - 21.11.2021
Timing
07.03.2022 - 01.05.2022
Number of ECTS credits allocated
5 op
Virtual portion
4 op
RDI portion
1 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Campus
Ecampus
Teaching languages
- Finnish
Seats
0 - 60
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Hanna Pajari-Seppänen
- Tiina Tuovinen
Teacher in charge
Hanna Pajari-Seppänen
Groups
-
MRKT21SVTourism and service business, online studies
-
MRMI21SVTourism and Service Business, online studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5
Enrollment
08.11.2021 - 21.11.2021
Timing
10.01.2022 - 30.04.2022
Number of ECTS credits allocated
5 op
Virtual portion
3 op
RDI portion
1 op
Mode of delivery
40 % Contact teaching, 60 % Distance learning
Campus
Mikkeli Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Hanna Pajari-Seppänen
- Tiina Tuovinen
Teacher in charge
Hanna Pajari-Seppänen
Groups
-
MRMI21SPTourism and Service Business, full-time studies
Objective
You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.
Content
What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?
Evaluation scale
1-5