Food and nutrition as a source of well-being (5 cr)
Code: MR00AF19-3008
General information
- Enrollment
-
14.12.2020 - 14.01.2021
Registration for the implementation has ended.
- Timing
-
11.01.2021 - 31.05.2021
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 0 cr
- Virtual portion
- 5 cr
- RDI portion
- 2 cr
- Mode of delivery
- Distance learning
- Unit
- Department of Tourism, Hospitality Management and Youth Work
- Teaching languages
- Finnish
- Seats
- 20 - 60
- Degree programmes
- Degree Programme in Tourism and Service Business
Objective
You can identify the importance of food and nutrition for well-being and utilize the know-how in well-being tourism. identify the health effects of the Finnish natural products and the possibilities of these products in well-being tourism business. evaluate the nutrition of a customer using IT-technology. guide people of different age groups and with various physical training levels to select appropriate nutrition and learn the basics of healthy eating. design, produce and evaluate well-being products and services related to food and nutrition
Content
How does food affect human well-being? How do you evaluate the nutrition of a customer? How do you motivate and guide a customer to eat healthy? What are the well-being effects of natural products and how do you utilize the know-how in tourism business? How do you design, produce and evaluate products and services for food tourism?
Course material
Opettajan kokoama materiaali ja linkit Learnissa.
Tenttikirja: Voutilainen E., Fogelholm M. ja Mutanen M. 2015. Ravitsemustaito.
Study forms and methods
Luennot ja keskustelut AC:llä.
Oppimateriaali ja tehtävien palautus opintojakson Learn-alustalla.
Ruokapäiväkirjaraportti 1 op
Suunnittelutehtävä 2 op
Kirjatentti verkkotenttinä Learnissa 2 op
Timing of exams and assignments
Ruokapäiväkirjan raportin palautus 25.2.
Kirjatentti 26.-27.3.
Suunnittelutehtävän palautus 27.4. ja kommentoinnit 10.5. mennessä.
Evaluation scale
1-5
Assessment criteria, good (3)
Students can a. use professional terminology proficiently in different situations b. evaluate information sources critically d. cooperate with customers and target groups e. work as a goal-oriented team member
Assessment methods and criteria
Kirjallisten tehtävien arviointi Xamkin yleisen arviointikehikon ja opintojaksolle täsmennetyn arviointikehikon pohjalta.
Tentti saavutetun pistemäärän perusteella.
Qualifications
Prior know-how: Basics of Human Nutrition and Customer-oriented service design