Nutrition and special dietsLaajuus (5 cr)

Objective

Students show that they are familiar with the Finnish nutritional recommendations. Students are familiar with the most common special diets and their restriction and religious and cultural food regulations. Students also know new eating trends including organic food. Students are capable to evaluate the nutritive value of a diet, a meal or foodstuff, using computer applied software. Students are capable to modify meals or ingredients of foodstuff into most common special diets or cultural food regulations. Students recognize the most common special foodstuffs. You are capable to communicate to customers about the nutritive quality of food.

Content

What is the nutrient content of different food groups? How do you compose a diet, meal or foodstuff according to the latest nutrition recommendations? Does my own diet follow the guidelines of recommendations? Which are the most common special diets and their restrictions concerning ingredients and food processing/cooking? What are the restrictions and rules for diet in religions or ethic conviction and new eating trends?

Qualifications

No prerequisite studies required.

Assessment criteria, good (3)

You can a. use professional terminology and concepts systematically. b. look for information in the key information sources of the field d. use the key models (in-house control) of the professional field.