Ravitsemuksen perusteet (2op)

Osaamistavoitteet

Opiskelija osaa selittää terveyttä edistävän ruokavalion pääperiaatteet ja osaa arvioida elintarvikkeiden ravitsemuksellista laatua.

Sisältö

Ravitsemussuositusten mukainen ruokavalio
Ravitsemukselliset tarpeet eri ikäryhmissä
Ruokailuun liittyvät erityistapeet
Elintarviketuntemus
Ruokavalion ravintosisällön arviointi

Arviointikriteerit, kiitettävä (5)

Ilmoitetaan opintojakson alussa

Arviointikriteerit, hyvä (3)

The students are able to use the key concepts and terms of nutrition consistently and describe and justify the health promoting principles of nutrition and needs stemming from physical activity. They know how to assess a customer's diet and provide a wide range of nutritional advice using knowledge acquired during the course. The students are able to work as a group to achieve common goals and justify their activities according to professional ethics.

Arviointikriteerit, tyydyttävä (1)

The students know how to use key nutrition concepts and can describe the main principles of health promoting nutrition and needs stemming from physical activity. They can assess a customer's diet and provide nutritional advice but their activities may display a lack of confidence and some irrelevance. The students can work in a group and take responsibility for their own actions.