Introduction to Nutrition (3cr)
Course unit code: SLAL004
General information
- Credits
- 3 cr
Objective
Students will understand the significance of nutrition in health promotion and caring for illness. They will be able to define the principles and practical implementation of a healthy diet. They can provide diet instructions and counselling taking into account the customer's age and other food related needs.
Content
How food is important to humans
The function of nutrients in the human body
Health promoting diet according to recommendations and its elements
Food knowledge
Nutritional needs of different age groups
Creation of the most common special diets
Providing nutritional and diet related advice and instructions
Assessment criteria, excellent (5)
The students use a wide range of nutrition terms and concepts and are able to describe and combine health -promoting nutrition principles as well as a variety of food-related customer needs. The students are able to select appropriate practices that develop customer nutrition assessment, planning, implementation and monitoring situations. The students work in a customer-oriented, purposeful manner that develops their working life while applying professional ethical principles.
Assessment criteria, good (3)
The Students use key nutrition terms and concepts systematically, being able to describe and justify the health promoting nutrition principles as well as food-related needs of different customers. The students are able to choose appropriate practices and use their acquired knowledge in a variety of ways to assess, plan, implement and monitor customer nutrition. They take into account their customers' individual needs and justify their actions according to professional ethics.
Assessment criteria, satisfactory (1)
Students use key nutrition related concepts and describe the main features of health-enhancing nutrition principles as well as a variety of food-related customer needs. They are able to choose appropriate practices in situations involving assessing, planning, implementing and monitoring customers' nutrition. The students take into account the needs of the customer and work according to professional ethics.