Food and NutritionLaajuus (7 cr)

Objective

Upon completion of the course, student - Will be able to name and write elements and compounds, their chemical formulas and basic reaction equations in food chain. - Is familiar with importance of chemical safetyness of raw material. - Can interpret and to apply chemical theory of food chain chemistry in practice and in professional context. - Has basic knowledge of digestion. - Tells importance of nutrition recommendations for food services and public health. - Can define Finn’s food use. - Know how to calculate and analyze different meals’ nutritional value in Fineli. - Can evaluate foods and meals based on their nutritional content. - Will be able to familiarize and use professional literature. - Solve applied problems.

Content

Circulation of nutrients in food chain Main nutrients (proteins, carbonhydrates, fats) chemical composition, formula and behaviour in food chain Chemistry of the most significant minerals and micronutrients in food chain The basic concepts of water chemistry pH, acidity and basicity , significance in food chain Anatomy of digestion_ basics Nutrition recommendations Food use and nutrient intake in Finland Fineli – nutrient calculation Food and diet as a source of nutrients Applied problems: chemistry in kitchen

Assessment criteria, satisfactory (1)

The student knows and understands to a basic concepts and methods of chemistry in food chain , and is able to apply them to usual problems.

Assessment criteria, good (3)

The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student is familiar with the concepts and methods of chemistry in food chain, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Materials

Parkkinen, K., & Rautavirta, K. (2020). Utelias kokki: Elintarviketietoa ja -kemiaa ruoanvalmistajalle. Restamark.